Even though the groundhog has declared it spring, it’s still relatively cold and definitely grey out so the Blogger CLUE crew and I have been scouring our assignments to bring you a wonderful collection of soups or stews.
When I saw my assignment was Azmina of Lawyer Loves Lunch I got very excited! I always love reading her posts and recalled her professing her love of soups, so what could be more perfect for yours truly who doesn’t consider soup a favorite. I did find a couple good contenders though, leek and potato soup or turkey and wild rice soup were quite tempting, and I know my husband would have loved for me to try making pho, but I ended up going with her veggie chili.
I can officially say that I am now a fan of chili. For the longest time it was something I wouldn’t even consider. Then I created my own recipe for chili and professed that “I only like my chili.” Within the past year I’ve ventured out to trying other recipes and have always been happily surprised, so why not give a meat-free version a try? It is Ash Wednesday after all, and that means the Lenten season has begun and the search for meatless recipes is in full force. This vegetarian main course is a perfect fit, especially when the weather is less than ideal.
I did have to make a slight change to the original recipe: instead of a can of crushed tomatoes I used whole tomatoes because the grocery store was out of crushed tomatoes! (Who knew that was a thing.) My substitution actually worked in my favor because I do like some chunk to my chili. Instead of pureeing the veggies before adding the tomatoes and stock, I added the can of whole tomatoes to the veggies and used my immersion blender to crush them along with the veggies. If you like a smoother chili place the cooked veggies in a blender and puree until smooth before adding crushed tomatoes and the remaining ingredients. Additionally, because I left my veggies a little chunky I only used 3 cans of beans instead of 4, using varieties I had in my pantry.
I absolutely loved this chili recipe and it will definitely be in my chili rotation. I find that chili tastes better as leftovers, not something I say about most foods, and it made for a perfect lunch throughout the week; I would place some tortilla chips in the bottom of a bowl, ladle the chili, and top with shredded cheese before popping the bowl in the microwave. The chips get a little soft and provide a subtle corn flavor along with some additional texture.
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 bell pepper, diced – I used orange
- 3 jalapenos, deseeded and minced
- 1 can (28 oz) whole (or crushed) tomatoes
- 3 C vegetable stock
- 3 cans (15 oz) beans, drained and rinsed – I used dark red kidney beans, black beans, and garbanzo beans
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 tsp garlic powder
- 1/2 tsp cayenne
- Heat oil over medium-high heat in a Dutch oven. Add onions, carrots, peppers, and jalapenos. Saute until tender, about 5 minutes.
- If using whole tomatoes, add them to the veggies and crush using an immersion blender until desired consistency is reached. If using crushed tomatoes, place veggies in a blender and pulse until desired consistency is reached then return the veggies to the pot before adding the tomatoes.
- Add the stock, beans, and spices. Bring chili to a boil, reduce to simmer and cook 20 minutes, or until desired thickness is reached. If chili gets too thick add additional stock or water. Add salt to taste.
- Serve with your favorite chili toppings: cheese, chips, sour cream, chives, etc.
*This recipe is adapted from Azmina at http://www.lawyerloveslunch.com/2012/03/chili-and-cornbread.html*
Here’s a list of the other players of Blogger CLUE this month:
- Caldo de Mariscos – Mexican Seafood Soup by Sue from A Palatable Pastime
- Cheddar Cheese Soup by Kathy from A Spoonful of Thyme
- Chicken Asado by Wendy from A Day in the Life on the Farm
- Classic French Onion Soup by Lisa from Authentic Suburban Gourmet
- Creamy Ham Swiss Potato Soup by Amy from Amy’s Cooking Adventures
- Egg Drop Soup by Christy from Confessions of a Culinary Diva
- Egg Drop Soup by Rebekah from Making Miracles
- Ginger Lemon Chicken Soup by Lea Ann from Cooking on the Ranch
- Italian Soup by Anna from annaDishes
- Okie Peasant Potato Soup by Stacy from Food Lust People Love
- Potato and Ham Chowder by Kate from Kate’s Kitchen
- Roasted Red Pepper Soup by Azmina from Lawyer Loves Lunch
- Roasted Squash and Apple Soup by Jean from Lemons and Anchovies
- Rustic Tortellini Soup by Debra from Eliot’s Eats
- Simple Cheese Soup by Heather from All Roads Lead to the Kitchen
- Veggie Chili by Lauren from Sew You Think You Can Cook
- Mini Ham Cheese and Pepper Frittatas by Karen from Lavender and Lovage
- New York Strip Steaks with Cognac Creamed Mushrooms by Christiane from Taking on Magazines