Soup Factory's Vegetarian Chili

Vegetarian Chili Recipe from Soup Factory - USA

Region / culture: USA | Preparation time: overnight | Cooking time: 2-3+ hours (for boiling beans) + 1 hour (for simmering chili) | Servings: 6-8 |

Vegetarian diet

Introduction

Soup Factory's Vegetarian Chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. Packed with a variety of beans, vegetables, and spices, this chili is sure to satisfy your taste buds and keep you warm on a chilly day.

History

Vegetarian chili has been a popular dish for many years, with variations of the recipe dating back to the early 20th century. Originally created as a meatless alternative to traditional chili, this dish has evolved over time to include a wide range of ingredients and flavors.

Ingredients

0.5 cup dried great northern beans
0.5 cup dried red kidney beans
0.5 cup dried black-eyed peas
0.5 cup dried black beans
0.5 cup dried garbanzo beans
0.5 cup olive oil
3 tbsp minced garlic
2.5 cup diced onions
2 cup diced carrots
1 cup diced yellow peppers
1 cup diced sweet red peppers
1 cup diced green peppers
3 cup canned diced tomatoes
2 cup v-8 juice
1 cup vegetable stock or water
1.5 tbsp chili powder
1.5 tbsp cumin
1 tbsp oregano
1 tbsp basil
3 bay leaves
2 tbsp kosher salt
1 tsp pepper
2 tbsp tabasco sauce
2 tbsp balsamic vinegar

How to prepare

1. Place all beans in water, ensuring they are covered with several extra inches of water, and let them soak overnight.
2. Place the soaked beans in a large pot (you may use fresh water if desired) and boil them until they become tender, which usually takes around 2-3+ hours.
3. Drain the beans and allow them to cool.
4. In a large stockpot, sauté garlic, onions, carrots, and peppers in oil for 10 minutes.
5. Add the cooked beans, tomatoes, V-8 juice, cumin, chili powder, oregano, basil, and bay leaves to the stockpot.
6. Cover the stockpot and let the mixture simmer gently for 1 hour.
7. Season the dish with salt, pepper, Tabasco sauce, and balsamic vinegar to taste.

Variations

Add diced zucchini, corn, or mushrooms for additional flavor and texture.
Use different types of beans, such as pinto beans or navy beans, to change up the recipe.
Experiment with different spices, such as smoked paprika or chipotle powder, for a unique twist on the classic chili recipe.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and ensures they are tender.

- Sautéing the garlic, onions, carrots, and peppers before adding the other ingredients helps to enhance the flavors of the dish.

- Adjust the seasonings to suit your taste preferences, adding more or less chili powder, cumin, or Tabasco sauce as desired.

Serving Suggestions

Serve this vegetarian chili with a dollop of sour cream, a sprinkle of shredded cheese, and a side of cornbread for a complete and satisfying meal.

Cooking Techniques

Boiling the beans until tender ensures they are cooked through and have a creamy texture.

- Simmering the chili gently allows the flavors to meld together and develop a rich and complex taste.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute canned beans for dried beans if you are short on time.

Make Ahead Tips

This vegetarian chili can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the chili with fresh cilantro, sliced green onions, or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Serve this vegetarian chili with a side of avocado salad, tortilla chips, or a green salad for a well-rounded and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 12g

- Sugars: 8g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 70%

- Calcium: 8%

- Iron: 15%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This vegetarian chili is a nutritious and filling dish that is high in fiber, vitamins, and minerals. It is a great option for those looking to incorporate more plant-based meals into their diet.

Summary

Soup Factory's Vegetarian Chili is a delicious and nutritious dish that is perfect for a cozy night in or a gathering with friends. Packed with beans, vegetables, and spices, this chili is sure to warm you up and satisfy your taste buds. Enjoy this hearty and flavorful dish as a main course or as a side dish at your next meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Soup Factory's Vegetarian Chili. It was a cold winter day, and I had just finished my shift at the local soup kitchen where I volunteered. As I was cleaning up, the head chef approached me and handed me a piece of paper with the recipe written on it.

"I thought you might enjoy trying this out at home," he said with a smile. "It's one of our most popular dishes, and I think you'll really like it."

I thanked him and tucked the recipe into my apron pocket, eager to give it a try. As I walked home, the smell of the chili wafted through the air, making my mouth water in anticipation. I couldn't wait to recreate it in my own kitchen.

Once I got home, I immediately set to work gathering the ingredients. The recipe called for a variety of vegetables, beans, and spices, all of which I already had on hand. I chopped the vegetables with care, savoring the way their vibrant colors popped against the cutting board. As I sautéed them in a large pot, the kitchen filled with a fragrant aroma that reminded me of the Soup Factory's cozy dining room.

Next, I added the beans and tomatoes, letting them simmer together to create a rich and hearty base. The recipe called for a secret blend of spices that I had never used before, but as soon as I sprinkled them into the pot, I knew they were the key to the chili's delicious flavor.

As the chili bubbled away on the stove, I couldn't resist sneaking a taste. The flavors were bold and complex, with just the right amount of heat. It was unlike any chili I had ever tasted before, and I knew I had stumbled upon something truly special.

When the chili was finally ready, I ladled it into a bowl and topped it with a dollop of sour cream and a sprinkle of fresh cilantro. I took a hesitant bite, unsure of what to expect. But as soon as the first spoonful hit my tongue, I was hooked. The chili was a symphony of flavors, each one complementing the next in perfect harmony. It was warm and comforting, with a subtle sweetness that lingered on my palate.

I couldn't wait to share my creation with my family. As they gathered around the table, I watched with pride as they took their first bites. Their eyes widened in delight, and soon they were all clamoring for seconds. I had never seen them enjoy a meal so much, and I felt a deep sense of satisfaction knowing that I had brought them so much joy.

From that day on, Soup Factory's Vegetarian Chili became a staple in our household. I made it for every special occasion, from birthdays to holidays, and it never failed to impress. Friends and neighbors would often ask for the recipe, but I kept it close to my heart, knowing that it was a treasure that belonged to me and me alone.

Over the years, I continued to refine the recipe, tweaking it here and there to suit my tastes. I experimented with different vegetables and spices, always striving to perfect the balance of flavors that made the chili so irresistible. And with each batch I made, I felt a little closer to the Soup Factory chefs who had inspired me in the first place.

Now, as I sit here in my cozy kitchen, stirring a pot of steaming chili on a chilly winter night, I can't help but feel grateful for the gift of that simple recipe. It has brought me so much joy and comfort over the years, connecting me to a community of cooks and food lovers who share my passion for good food and good company.

And as I take my first spoonful of Soup Factory's Vegetarian Chili, I smile to myself, knowing that the love and care I put into each batch will always shine through in every delicious bite. For me, this recipe is more than just a dish – it's a reminder of the power of food to bring people together, to nourish both body and soul, and to create lasting memories that will be cherished for years to come.