Happy Monday, friends!
How was your weekend? After a glorious week of beautiful warm weather, we’re back to dreary winter around here. Definitely not fair!
The only good thing about the cold is that soup weather is sticking around for a little while longer which is something I’ll never complain about. I make a lot of versions of chili throughout the year, some with meat and more vegetarian, but this time, I really wanted a version that was loaded with veggies so it could truly be a one pot meal.
So, after letting the “normal” chilly simmer for awhile, I stirred in a little quinoa, kale, and broccoli to round out the veggies and beans already in the soup and loved having a well-rounded meal to go to for the next few days.
Loaded Veggie & Bean Chili
1 yellow onion, diced
3 carrots, sliced
2 cloves garlic, chopped
32 ounces vegetable broth
2 cups water
3 cans tri-bean blend, drained and rinsed
1 can tomato paste
1 can fire roasted tomatoes
2 bay leaves
2 dried guajillo peppers, deseeded and minced
1 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 cup uncooked quinoa
2 cups kale, chopped
1 cup broccoli, chopped
Heat olive oil in a large cast iron pot over medium heat.
Add onions and carrots and cook until the onions are translucent and the carrots are soft. Stir in the garlic and continue to cook for another 1-2 minutes.
Pour in vegetable broth, water, beans, tomato paste, and fire roasted tomatoes. Stir well and then bring to a boil.
Reduce soup to a simmer and stir in bay leaves, guajillo peppers, chipotle chili powder, chili powder, cinnamon, cumin, smoked paprika, and garlic powder.
Cover and simmer to 1-2 hours. About 20 minutes before serving, stir in quinoa, kale, and broccoli.
Once the quinoa is fully cooked, serve soup and enjoy!
Time: 2+ hours