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Fall Vegetarian Chili Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A Vegetarian Chili packed with beans, banza, and flavor!

Course: Dinner, Lunch
Cuisine: American
Servings: 5 people
Calories: 200 kcal
Author: morganicmind
  • 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
  1. Cook the pasta according to the package. Once cooked, drain and run under cold water to avoid over cooked noodles. Set aside.
  2. Chop up the onion, jalapeno, and garlic.
  3. Heat 3 Tbsp of olive oil in a large sauce pan over medium heat until warm to touch.
  4. Add the garlic, onion, and jalapeno to the pan and stir for about 5 minutes (or until translucent).
  5. Sprinkle in the spices (the packet or all of the chili spices) and stir.
  6. Add in the tomatoes, beans, and 4 cups of vegetable broth.
  7. Allow the soup/chili to come to a boil, reduce heat, and cover for about 15 minutes.
  8. Once the 15 minutes is up, add in the pasta and stir one last time.
  9. Pour into bowls, top with cheese, parsley, avocado, and any extra toppings of your choice!
Recipe Notes

*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.