Hearty Chili Bean Soup
I first developed this as a vegan chili for the many chili cook-off events in which I used to participate. Our son, Robert, helped serve at the cook-offs. Although the chili never won any awards, it was unique, interesting, and a welcome addition to the meaty chili dishes.
One rainy winter afternoon, I wanted hot soup, but also had a hankering for chili beans. I dusted off my old chili beans recipe and tweaked it into a superb, hearty soup. This vegan recipe uses a slow cooker to maximize flavor.
Get it started at noontime and it will be ready for dinner. Serve with fresh, hot cornbread, and a garden salad for a completely nutritious and delicious meal.
2 cans (15 oz.) organic pinto beans (do not drain)
2 ½ cups water
2 tablespoons extra virgin olive oil
1 large onion (chopped)
3 to 4 cloves garlic (crushed)
1 large bell pepper (chopped)
1 carrot (diced)
1 red potato (unpeeled and diced)
1 28-ounce can organic diced fire roasted tomatoes (do not drain)
2 jalapeno peppers (seeded and diced)
2 tablespoons Better Than Bouillon Vegetable Base
1 teaspoon ground cumin
1 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons fresh lime juice
1 heaping tablespoon chili powder
2 teaspoons Tabasco Sauce
1 teaspoon sea salt
1/4 teaspoon white pepper
Add beans and liquid to slow cooker with water. Turn cooker on high and cover.
Add oil, onions and garlic to a large skillet and sauté over medium heat for about 7 minutes. Add bell pepper, carrot, potato, stewed tomatoes (including their liquid) and jalapeno peppers. Deglaze pan and cook for another 5 minutes.
Add onion mixture and the remaining ingredients to slow cooker, cover and cook on high for approximately 4 hours.
See Chef Randy’s website for more recipes at: http://valley-vegetarian.com