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Posts Tagged ‘winter soup’

Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.

I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder

Directions:

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

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Winter has arrived in the Carolinas in full force. It is freezing but I won’t complain about the temperatures because I know I have many readers who live in cold, snowy climates…I don’t know how you do it! One thing I will say is that cold days and even colder nights make me crave warm, hearty dishes like soup. I’ve had this Curried Coconut Soup with Chickpeas bookmarked for months and the perfect opportunity finally arose to make it on a chilly night when Brandon was out to dinner with friends.

I didn’t know how receptive Brandon would be to the soup. While he loves curry dishes, I didn’t know if he’d go for a vegan soup for dinner so I made it on a night he wasn’t home. I loved cooking this dish. It was so fragrant and very easy. I was extremely pleased with the results – the soup was flavorful and filling. I am happy to report that Brandon loved the leftovers for lunch the next day. I will definitely be adding this soup to the “winter warmers” recipe collection.

A few notes about the recipe…I almost doubled the curry powder and could have gone for a bit more. If you are a curry lover don’t be afraid to be a bit heavy handed. Next time I make this I am going to experiment with adding other spices like cayenne pepper to up the spice factor and cumin or coriander. This recipe was great as written but I would love to play with developing the flavors a bit more.

One Year Ago: Pork Chops with Cider Cream Sauce and Sauteed Apples
Two Years Ago: Greek Pasta

Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009)

Ingredients:

2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped

Directions:

Heat the oil over medium heat. in a medium stockpot. Add onion, bell pepper and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly. Add the curry powder and stir until onion mixture is coated. Add broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.
Yield: 4 servings

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