Beanless Veggie Chili Soup
A spicy beanless veggie chili soup that takes full advantage of your summer garden bounty!
Servings: 6
Calories: 188kcal
Equipment
Ingredients
- 2 tablespoons olive oil (use broth or water for an oil-free option)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 2 carrots peeled and diced
- 1 jalapeño pepper seeds and ribs removed, minced
- 1 hot banana pepper seeds and ribs removed, minced
- 1 medium zucchini diced (about 2 cups)
- 1 small eggplant diced (about 2 cups)
- 1 ½ tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 can (28 oz) diced tomatoes
- 2-3 cups low sodium vegetable broth
- salt/pepper to taste
- a few dashes of liquid smoke (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- In a big soup pot over medium heat, heat the oil and sauté the onion for about 4 to 5 minutes, until soft and translucent.
- Add the garlic, carrots, green and red bell peppers, banana pepper and jalapeño pepper and sauté 5 minutes until they start to soften.
- Add the zucchini, eggplant, and spices and sauté 1 to 2 minutes until the spices are fragrant.
- Add the diced tomatoes and vegetable broth, bring to a simmer, and continue cooking for about 15 minutes until thick and bubbly.
- Taste and add salt/pepper as needed. Adjust any other seasonings to your preference. Add the liquid smoke, if using. Simmer for another 5 minutes.
- Serve hot garnished with fresh cilantro, chopped raw onion or bell pepper or any garnishes you desire.
Notes
~ Dice the bell peppers, hot peppers, and carrots into similar size small pieces.
~ Chop the eggplant and zucchini into similar bite size pieces.
~ Remove the ribs and seeds of the hot peppers for a mild heat. Let them in for a spicier kick.
~ Sauté the spices with the veggies in a bit of fat until fragrant before adding the tomatoes and broth to allow the natural oils to release and bring out their flavors.
~ Simmer the veggie chili soup until thick and bubbly and the veggies are tender.
~ Taste and adjust seasonings to your liking!
Storage/Freezing Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. Freezer: Let the soup cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 6 months.
Storage/Freezing Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. Freezer: Let the soup cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 6 months.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 512mg | Fiber: 7g | Sugar: 9g