Hello everybody! We’re in that awkward Summer/Fall period where it’s 60 degrees and chilly one day and then 90 degrees and humid the next. That being said, I was in full FALL mode (my favorite season ever) and decided it was time to make some vegetarian chili soup.
I”m a vegetarian, but if there is meat in my pasta sauce or chili – i’ll still eat around it. I’m not extremely picky when it comes to that kind of stuff. I never want to make people eat elsewhere because there’s meat in the food.
One of my goals is to start using everything we have in the pantry prior to going out and buying more food. Of course we’ll still need to run out for the necessities. We have boxes of quinoa, couscous, pasta, Banza, and plenty of canned veges! That being said, I made sure to LOOK in the pantry PRIOR to going to the grocery store. I had plenty of the ingredients already!
Now I know what you’re thinking, chili without meat!? I was skeptical at first, but the chili seasoning (cumin, cayenne pepper, onion & garlic powder) make up for the lack of meat. I do agree that the meat gives the chili a whole different flavor. However, I promise you’ll get a similar taste without using any ground turkey or beef.
A Vegetarian Chili packed with beans, banza, and flavor!
- 4 cups 32oz Low Sodium Vegetable Broth, or bone broth*
- 5 Tbsp Olive Oil
- 1 14.5 oz can Fire Roasted diced Tomatoes in juice
- 1 box Banza Pasta shape of your choice**
- 4-5 Cloves Garlic minced
- 1 small-medium Sweet Onion finely diced
- 1 14.5 oz can Garbanzo Beans low sodium & rinsed
- 1 14.5 oz can Dark Red Kidney Beans low sodium & rinsed
- 1/2 can Black Beans low sodium & rinsed
- 1/2 Jalapeno finely diced
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Salt
- 1/4 cup Fresh Parsley chopped
- Garlic Salt & Pepper to taste season & taste as you cook!!
- Option to use a Chili Seasoning Packet instead***
- Sprinkle of Cheddar Cheese
- Avocado for garnishing
Cook the pasta according to the package. Once cooked, drain and run under cold water to avoid over cooked noodles. Set aside.
Chop up the onion, jalapeno, and garlic.
Heat 3 Tbsp of olive oil in a large sauce pan over medium heat until warm to touch.
Add the garlic, onion, and jalapeno to the pan and stir for about 5 minutes (or until translucent).
Sprinkle in the spices (the packet or all of the chili spices) and stir.
Add in the tomatoes, beans, and 4 cups of vegetable broth.
Allow the soup/chili to come to a boil, reduce heat, and cover for about 15 minutes.
Once the 15 minutes is up, add in the pasta and stir one last time.
Pour into bowls, top with cheese, parsley, avocado, and any extra toppings of your choice!
*Feel free to use more broth if you'd like a soup consistency rather than thicker chili. The noodles and ingredients do tend to soak up the broth - leaving more of a thick mixture (like chili). **I used Cavatappi noodles and LOVED this shape as the noodle captured all of the flavor. Elbow noodles and shells are always another great option! ***If you don't feel like measuring out all of the spices, feel free to use a store bought chili packet. I try looking for the ones with low sodium. Make sure to taste and season as you go! Often times the recipe calls for a bit more salt & pepper for flavor. You may freeze this in an air-tight container.