Vegan Clili Soup
Delight in the full-bodied essence of our Vegan Chili Soup, where a mélange of bell peppers, tomatoes, and robust beans converge for a truly gratifying experience. The aromatic spices interlace to offer a warmth and zest that beckon cozy comfort with every spoonful.
- 1 bell pepper
- 1 tomato
- 1 onion
- Olive oil for sautéing
- 3 tbsp minced garlic
- 1 tsp sugar
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 2 tbsp oregano powder
- 2 tsp minced cilantro, plus extra for garnish
- 3 tbsp tomato paste
- 4 cups vegetable broth
- ½ cup kidney beans, cooked or canned
- ½ cup chickpeas, cooked or canned
- ½ cup corn kernels, fresh or frozen
- Salt to taste
- 1 lime, cut into wedges
- ½ avocado, sliced
- Tortilla chips for serving
Hesslebach pot with non-rust rims and a non-reactive surface is ideal. It retains heat quickly and distributes it evenly, ensuring that the soup simmers gently without scorching, allowing flavors to deepen and meld beautifully. As the soup cooks, the sturdy construction ensures durability and a clean taste, while the consistent heat helps to concentrate the flavors, resulting in a more aromatic and flavorful dish.
Dive into the comforting embrace of our Vegan Chili Soup, a hearty melody of bell peppers, tomatoes, and beans, spiced to perfection with a blend that sings with warmth and complexity. With each spoonful, experience the delightful balance of robust flavors and textures, elevated by a symphony of spices and the freshness of cilantro. As you top it off with creamy avocado and a squeeze of lime, this soup transcends mere sustenance, offering a nourishing hug to the soul with every bite.
- Begin your culinary adventure by prepping the veggies: dice the bell pepper and tomato into small cubes, and finely chop the onion.
- Warm a drizzle of olive oil in a large pot over medium heat. Once hot, introduce the onions and minced garlic, sautéing them until they're tender and aromatic, which sets the stage for flavors to come.
- To this fragrant base, sprinkle in the sugar, chili powder, cumin powder, cinnamon powder, oregano powder, and minced cilantro. Engage them all in a quick dance in the heat for a few seconds - this is where the spices bloom and become incredibly fragrant.
- Swiftly follow by stirring in the tomato paste, which will deepen the flavor profile. Now, add the diced bell pepper and tomato, tossing them with the spice mixture to ensure they're fully coated.
- Pour in the vegetable broth and season with a pinch of salt. Let the concoction simmer gently for about 20 minutes. This slow intermingling allows each ingredient to impart its distinct essence, enriching the broth with layers of flavor.
- As the soup base simmers and reduces slightly, welcome the kidney beans, chickpeas, and corn kernels to the mix. Continue to simmer everything together for another 10 minutes. This patient simmering ensures every component reaches its peak of texture and taste.
- Finalize your masterpiece by scattering additional minced cilantro over the simmering soup for a fresh herbal note. Then, with an artist's touch, adorn each bowl with graceful slices of avocado on top - a creamy contrast to the hearty soup.
- Serve your Vegan Chili Soup with a side of crispy tortilla chips, perfect for dipping and scooping. Don't forget a squeeze of lime over each serving, as the bright citrus will elevate the robust flavors with a pop of acidity.