Easy Vegetable Chili

This easy vegetable chili will be sure to keep your warm during the chilly fall weather…

Easy Vegetable Chili by Nutmeg Nanny

Back in April I went to King Arthur Flour for a fun little baking adventure. I wrote about it on the blog but there was one thing I didn’t mention. The totally delicious vegetable chili that was served to us at lunch. Now, I didn’t have the exact recipe they used so I sorta altered a solid recipe I found until I came up with the flavor I wanted.

I packed this easy vegetable soup full of fresh vegetables and lots of smoky spice. I have recently been having a love affair with smoked paprika so it made a very delicious appearance in this soup. I cannot tell you how much I used to underestimate the amazingness of paprika. Growing up I thought it was just some flavorless spice that my Aunt Lyn used to sprinkled on top of her “famous” deviled eggs. Then I tried smoked paprika and realized the stuff freaking rocks.

Now, if you want to keep the soup vegan than skip out on the sprinkling of sharp cheddar. However, if you are cheese lover I suggest using it.

Heavily.

You cannot go wrong with sharp cheddar. Since I have gotten back from Vermont I have been eating obscene amounts of Cabot cheese. It’s getting bad. Almost daily I find myself devouring cheese. Trust me when it’s say it’s not classy either. I’m not delicately putting it on a board with some sliced apples and crackers. I basically chop off a hunk and eat it like I’m scared someone is going to steal it from me.

Pure class ladies and gentleman.

Pure class.

Print

Easy Vegetable Chili

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 small zucchinis, chopped
  • 2 cups frozen corn
  • 1 pound sliced mushrooms
  • 1-1/2 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon smoked paprika
  • 1/2 - 1 teaspoon chipotle chili powder (this is spicy so use as much or as little as desired)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 (24 ounce) can chopped or crushed tomatoes in juice
  • 1 cup vegetable stock
  • 2 (14 ounce) cans black beans, drained and rinsed
  • 1/4 cup diced cilantro
  • 1 cup shredded/cubed sharp cheddar cheese (optional)

Adapted from Emeril Lagasse

Directions:

Add a large soup pot over medium-high heat and add olive oil.

When the oil is hot add onion, red bell pepper and green bell pepper. Cook until the vegetables start to soften.

Add in garlic, zucchini, corn and mushrooms. Cook until the vegetables are soft and add in chili powder, cumin, smoked paprika, salt, cayenne, tomatoes, vegetable stock and black beans.

Bring soup to a boil, reduce the heat and simmer for 20 minutes. Stir in cilantro and add more salt if necessary.

If desired serve sprinkled with sharp cheddar cheese.

*While I am friendly with the folks at Cabot I was not paid or asked to say anything about their cheese. It’s just really awesome and I wanted to spread the cheese love.

16 Responses to “Easy Vegetable Chili”

  1. #
    1
    Debbie — October 28, 2013 at 7:16 am

    Looks delicious and perfect for this time of year!

  2. #
    2
    Katrina @ Warm Vanilla Sugar — October 28, 2013 at 9:03 am

    Awesome chili! I love a big bowl of goodness 🙂

  3. #
    3
    Erin | The Law Student's Wife — October 28, 2013 at 9:58 am

    A smother in cheese is a must, and I say the sharper the chedda, the betta (love Cabot’s extra super duper sharp. Heavenly!) KAF rocks my socks, and this chili looks like a big ol’ bowl of cold weather comfort.

  4. #
    4
    Heather | Farmgirl Gourmet — October 28, 2013 at 12:14 pm

    Looks perfect!! And the cheese….hello delicious!!

  5. #
    5
    Ashley - baker by nature — October 28, 2013 at 3:46 pm

    This chili looks so GOOD! And the cheese… a must! I want a big bowl right now.

  6. #
    6
    Joanne — October 28, 2013 at 6:50 pm

    I’m pretty much always up for a good veggie chili! With cheese on top. Always with cheese.

  7. #
    7
    Caroline @ chocolate & carrots — October 30, 2013 at 7:03 am

    Oh my, how delicious! It looks so hearty and amazing. I’ve been trying to figure ways to get my son to eat more veggies. The vegetables have to be soft, so this is just the thing! Thanks for the great recipe, Brandy!

  8. #
    8
    Feast on the Cheap — October 30, 2013 at 9:25 am

    This looks so rich and flavorful. And I low jam-packed it is with veggies, I feel like this would be the perfect way to get my little guy to eat zucchini, which he always throws off his highchair

  9. #
    9
    Caroline @ chocolate & carrots — October 30, 2013 at 9:00 pm

    I made this tonight and it was perfect! Just the fresh vegetables my family needed. Thanks for the great recipe Brandy!

    • nutmegnanny replied: — October 30th, 2013 @ 9:27 pm

      Hi Caroline! Thank you so much for letting me know! I’m always happy to read when someone enjoys a recipe 🙂

  10. #
    10
    grace — October 31, 2013 at 2:50 pm

    though i’m nowhere near vegetarian, i can appreciate a hearty meat-free batch of chili–this looks great!

  11. #
    11
    Miss @ Miss in the Kitchen — October 31, 2013 at 9:55 pm

    My guys love chili and I know this would be a huge hit!

  12. #
    12
    Barbara @ Barbara Bakes — November 2, 2013 at 11:52 pm

    What a gorgeous bowl of chili. Perfect for the cold months ahead.

  13. #
    13
    Liz @ The Lemon Bowl — January 29, 2014 at 10:18 am

    This is my kind of cold weather meal!!! Looks amazing!

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