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Love is in my Tummy

Plant-based flavor

November 29, 2017 By Tina Dawson 10 Comments

One pot Vegan Chilli Soup

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters!

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters! #foodphotography #vegan #veganchilli #winter #comfortfoods

What good is the warmth of summer without the cold bitterness of winter to give it its sweetness?

Last week, I rushed in my submission for the Winter issue of The Supper Club (Have you seen the gorgeous Fall issue??? Order a copy here, if heartfelt stories, delicious food and gorgeous photos are your thing!). The theme of the next issue is Nourishing Dishes and Stories to Begin Again; I dug deep into locked away emotions, to bare my heart and write about the darkest time in my life. Ever since writing the piece, I’ve been in a strange and pensive mood, contemplating the inner workings and unfathomable complexities of life as we know it.

Sometimes when life’s got you down, you can’t help but feel weakened by the weight of it all. You can’t help but wonder, “Why me?”. I do remember asking my mother that exact question once, to which the wise woman that she is, replied: “You’ve been chosen to bear this burden today, so that someone weaker than you can be spared its crushing weight. If you can’t do it, no one else can.”. Her words have given strength to many a moment of weakness and sorrow since then, and enabled me to pull myself out of the inevitable self-pity and wallowing that would otherwise have slowed me down from dealing with the problem.

Understanding that you and only you can lift yourself out of the pit is a very powerful thing – you stop waiting for someone to save you and quickly get to task saving yourself.

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters! #foodphotography #vegan #veganchilli #winter #comfortfoods

Soon after submitting the article, I got a text from my brilliant editor, Michelle and we began discussing (among many other things) the role of pain in our lives. While naive me wistfully wondered how much more wonderful life would be if it were all sweet as roses, wise-beyond-her-years Michelle said and I quote, “Ah, but we wouldn’t discover so much of ourselves without it. Pain, grief and darkness, it truly does help us bloom. It reminds our ever forgetful human minds to love harder and to risk everything for what we want to do. At the end of the day, there’s really no reason not to. It’s all so short and goes by so fast.”

There are few truths in this world truer than that – and sweet Michelle’s words keep echoing in my head ceaselessly. Without the cold darkness of the night, the brightness of morning light has no glory. And without the hardiness of winter to endure, there is no joy in awaiting the sweetness of summer. Even water tastes sweeter after sampling something tart and sour. And so will life’s sweetness pass by without notice, if we didn’t taste its bitterness every now and then.

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters! #foodphotography #vegan #veganchilli #winter #comfortfoods

Before we know it, the winter solstice would be upon us and as we deck our hearts and souls with the warm comforts of the festive season along with the hopes and dreams that the New Year unfailingly brings, let’s also shore up our bodies with foods that strengthen and rejuvenate.

This One pot Vegan Chilli Soup is my go-to winter staple, and as the weather grows colder with each passing day, my kitchen has been spewing out an endless parade of hot, comfort foods. I find myself constantly wrapped in my favorite throw blanket, so much so that it now feels like a second skin. A cross between the traditional bowl of chilli and a thick soup, my version slides down with nary an effort, delivering the ultimate coziness in under 30 minutes!

With a warm bowl of Vegan Chilli Soup to soothe me, the fragrances of herbs de Provence and cumin energizing the very air around me, I am emboldened to face the brutal onslaught of (literal and metaphorical) winter, and come what may, I will stay strong and face it all. Cause if I cannot, no one else can.

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters! #foodphotography #vegan #veganchilli #winter #comfortfoods

Recipe notes:

  1. Swap Herbs de Provence with Italian seasoning every other time for a slight variance in flavor.
  2. The measurements in the recipe were taken after the vegetables were prepped and chopped i.e., does not include weight of peel/seeds.
  3. Feel free to experiment with different seasonal vegetables – winter squash would work beautifully.

When you make this Vegan Chilli Soup (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

One pot Vegan Chilli Soup

Created by Tina Dawson on November 29, 2017

This Vegan Chilli Soup offers cozy comfort of hearty vegetables, triple bean blend, herbs & spices, and is my go-to meal during the winters! #foodphotography #vegan #veganchilli #winter #comfortfoods

  • Prep Time:10m
  • Cook Time:15m
  • Total Time:25m
  • Serves: 2
  • Yield: About 2 quarts

Ingredients

  • 1 tbsp. Olive oil (or any other vegetable oil)
  • 2 cloves garlic, finely minced
  • 110 g Onion (1/2 yellow onion), chopped
  • 33 g jalapeno (1 whole), chopped
  • 130 g bell pepper (1 whole), chopped
  • 85 g carrot (1 medium), diced
  • 280 g zucchini (1 whole), chopped
  • 1 can (425 g) Triple Bean blend canned beans (kidney beans, pinto beans, black beans)
  • 4 tbsp. tomato paste
  • 1 1/2 c water
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. cumin powder
  • 1 tsp. Herbs de Provence (substitute dried Italian seasoning)
  • Salt, to taste
  • Cilantro/Parsley, to garnish

Instructions

  1. Microwave the diced carrots with a little water until cooked. Set aside.
  2. Combine olive oil and minced garlic in a 2 quart pan and place on medium-low heat. Once the garlic is cooked and fragrant, add the chopped onions, peppers, cooked carrots and zucchini.
  3. Keep stirring until the vegetables begin to soften (but still crunchy). Add the canned beans, tomato paste, water and season with the red pepper flakes, dried herbs, cumin powder and salt. Bring to a slow boil over medium-low heat.
  4. Once the chilli is bubbling and the vegetables are comfortingly soft, check/adjust seasoning and remove from heat.
  5. Garnish with freshly chopped cilantro/parsley and serve hot. Chilli tastes better the day after.
  • Print

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Filed Under: All Recipes, American, Cuisines, Gluten-free, Lunch/Dinner, Mexican Food, Table for two, Vegan, Vegetarian Tagged With: beans, chilli, chilli sin carne, herbs de Provence, zucchini

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Reader Interactions

Comments

  1. Sarah says

    November 29, 2017 at 11:25 am

    It’s been so cold here lately.. chili sounds amazing!!! As always, your photos are gorgeous!

    Reply
    • Tina Dawson says

      November 29, 2017 at 11:39 am

      Thanks Sarah!

      Reply
  2. Dannii says

    November 29, 2017 at 11:21 am

    Chilli is my ultimate comfort food and it’s very much needed on a cold night like tonight. This one looks packed with goodness.

    Reply
    • Tina Dawson says

      November 29, 2017 at 11:25 am

      It absolutely is!

      Reply
  3. Elaine @ Dishes Delish says

    November 29, 2017 at 11:21 am

    I really like what Michelle said, it is so true! Your vegan chili soup looks so delicious. It looks not only hearty but comforting!! I can’t wait to make it.

    Reply
    • Tina Dawson says

      November 29, 2017 at 11:25 am

      Thanks Elaine! Michelle is always right and I hope you like the chilli!

      Reply
  4. Lisa | Garlic + Zest says

    November 29, 2017 at 11:14 am

    This looks hearty and delicious, Tina! I need to mix in some healthy dinners because we’ve been eating a little too loosely lately. I think I might add some chopped kale to this too!

    Reply
    • Tina Dawson says

      November 29, 2017 at 11:26 am

      Ooooo how did I miss Kale! Thanks for the tip, Lisa!

      Reply
  5. Bintu | Recipes From A Pantry says

    November 29, 2017 at 10:52 am

    This definitely sounds like it could be my winter staple too, it looks so warming and delicious. I love that it only takes a short amount of time to put together too!

    Reply
    • Tina Dawson says

      November 29, 2017 at 11:26 am

      Thanks Bintu!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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