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Vegan Chili Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 12 servings

Ingredients
  

  • olive oil
  • 2 large onions chopped
  • 6 carrots chopped
  • 2 bell peppers chopped
  • 6 cloves garlic minced
  • 1 red bell pepper chopped
  • 4 stalks celery chopped
  • 3 cups fresh mushrooms cleaned and chopped
  • 1 tablespoon chili powder or to taste
  • 1 can fire roasted tomatoes diced
  • 1 can kidney beans include liquid
  • 1 frozen corn, or corn from ears of fresh corn
  • 1 tablespoon cumin or to taste
  • 1 tablespoon oregano or to taste
  • vegetable broth as needed to get desired consistency we used organic Better than Bouillon and made it like a stew consistency

Instructions
 

  • Heat the oil over medium heat and sauté the onions until they start to color. Add the carrots, garlic and peppers. Cook about 10 minutes, stir occasionally. Add seasonings, tomatoes, beans, mushrooms and celery, then simmer about 15 minutes. Stir in the corn to just heat through before serving.   (Recipe #858)