Vegetarian Chili

Do you like spicy food but gave up meat a long time ago? Try making a vegetarian version of the wonderful Mexican chili.

Fans of vegetarian diets are always on the lookout for new culinary ideas. If you have long been bored with vegetable soups and want to try something special and savory, be sure to try making vegetarian chili soup. A plant-based interpretation of the popular Mexican dish is rich in protein and vitamins.

This wonderful recipe is sure to become one of the favorites in the home cookbook. The dish is much tastier and more appetizing than its meat counterpart.

Ingredients:

• Black beans 17.6 oz.
• Carrots 2 pcs.
• Celery stalks 2 pcs.
• Red pepper 1 pc.
• White beans 17.6 oz.
• Kale 1 bundle
• Lime 1 pc.
• Onion 1 pc.
• Garlic 3 cloves
• Dried chili peppers 2 pcs.
• Olive oil 3 tbsp.
• Vegetable broth 0.3 gal.
• Canned tomatoes 24.7 oz.
• Salt to taste
• Ground black pepper to taste
• Avocado a couple of slices
• Lime slices 2 pcs.
• Sour cream 0.04 pints
• Cheddar Cheese 0.7 oz.
• Tortilla chips 3-5 pcs.
• Cilantro a few sprigs

Cooking method:

Pour the olive oil into a frying pan. Cut onions into small pieces and pour them into the pan. Sauté the onions for 4 to 6 minutes, stirring constantly to prevent them from sticking. Add the garlic and stir-fry the mixture for another 1 minute.

Place the chili peppers in another pan and let them warm up a bit. Then place it on a cutting board and let it cool. Once the peppers have cooled, cut them in half and remove the seeds and stems from them.

Place the canned tomatoes and chili peppers in a blender. Thoroughly blend the mixture and add the onion and garlic sauteed in olive oil. Once again, blend the mixture until smooth.

Again, take a frying pan and pour the rest of the olive oil into it. Add chopped carrots, celery stalks and bell peppers.

Then season it with salt and ground black pepper. Leave the vegetable mixture on medium heat until the ingredients are soft. This usually takes no more than 5 minutes.

Add the mixture from the blender to the cooked vegetables and increase the heat to medium. Constantly stirring the mass, bring it to a boil.

Pour the vegetable mixture into a soup bowl and add the vegetable broth. Reduce the heat to minimum and simmer the soup for 20-25 minutes.

Once the vegetables are fully cooked, add the kale, black beans and white beans to the pot. Continue to simmer the soup for 10-15 minutes until the cabbage becomes soft.

Pour the soup into a serving dish. Drizzle the chili soup with lime juice and add a spoonful of sour cream. Before serving, garnish the dish with grated cheese, slices of avocado, lime wedges and finely chopped coriander and celery. Serve Mexican Tortilla chips to accompany the soup.