Vegetarian Chili for Advent & Winter

Vegetarian Chili for Winter and Advent

I don’t like soup. It’s runny and drippy and doesn’t fill your belly the way a meal should. However, there is one thing I like about soup (well most soups) and that is: warmth. This time of year I get a hankering for a cozy, warm meal. Something that will simmer on my stovetop all afternoon, and warm me from the inside out.

So, what to do? It’s the time of year (read: the snow has arrived) for soups, but I want something more! Enter a hearty soup that’s really almost a chili, except maybe not. You decide how soupy you want it. Mine? It’s going to be mostly veggies and beans with a bit of liquid for good measure. Adjust the broth and tomatoes to your liking. (also for those Orthodox fasting this Advent it’s perfect! especially with avocados on top for some good fats!)

Let’s get into this chili-soup situation…

Sauté in avocado oil over medium heat for 5-10 minutes, until tender:

2 diced shallots
4-6 minced cloves of garlic
2-3 diced carrots
1 diced red bell pepper

Add in the spices and stir (in reality i do not measure these):

1/2 teaspoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper

Next, add the beans, broth, and tomatoes (you can use any combo of beans you love):

1 small or large can of diced tomatoes (depends on how tomato-y and juicy you like it)
2 cans kidney beans rinsed and drained
1 can black beans rinsed and drained
1 can navy beans rinsed and drained
2 cups vegetable broth

Stir and let simmer on low heat for at least 30 minutes, but preferably about two hours. This will make your home warm and cozy and smelling delicious!

We like to eat this with diced avocados (lime juice and salt sprinkled on top) and tortilla chips! Let me know how you love it! Was yours more soup or chili? I’d love to know where you fall in the whole soup situation.

Vegetarian Chili for Winter and Advent