Ingredients
- 1 medium onion (diced)
- 2 tablespoons of olive oil
- Salt and pepper (about 1/2 teaspoon each used to season the onions)
- 5 carrots (rinsed, peeled, and sliced chunky)
- 5 celery stalks (rinsed and sliced)
- 1 green bell pepper (rinsed and diced)
- 1 zucchini (rinsed and diced)
- 1 cup of corn kernels
- 1 can (15 oz) of organic kidney beans
- 1 can (15 oz) of organic black beans
- 1 (15 oz) can of diced tomatoes (no added seasonings)
- 1 small can (6 oz) of tomato paste (optional)
- 1 can (28 oz) of crushed tomatoes
- 1 cup of mushrooms (rinsed and sliced)
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly cracker black pepper
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Toppings (scallions, shredded cheddar cheese, low-fat sour cream)
Preparation
Step 1
In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
Add the carrots and celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
Add the bell pepper, zucchini, corn, beans and diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
Add the crushed tomatoes and tomato paste along with the mushrooms and spices.
Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
Serve the soup topped with shredded cheddar cheese, scallions, diced red onion, and sour cream.
This recipe make a bunch of chili….maybe 15+ (8 oz) servings. It is perfect for freezing in individual containers.