Today was a warm, bright, beautiful, sunny day. Tonight is a cold, blustery, snowy night. Those two things seem in direct opposition to one another do they not? Welcome to the midsouth, we can do all four seasons in less than 24 hours and not even spill our vegan meal replacement shakes!
So what does a vegan eat on a day that starts out spring like and ends up as a blizzard? Vegan Chili Soup!
What is Chili Soup? Well, it’s along the lines of Wendy’s chili (beans) but it contains loads of various veggies and beans and no meat or fat .
Here is my recipe
* We use home canned veggies (except for beans), but store canned is perfectly suitable and sometimes when we are running short we also use store canned.
- 1/2 gallon Home Canned Tomatoes juice and all
- 4 cans mixed veggies drained
- 4 cans whole kernel corn drained
- 2 cans diced potatoes drained
- 3 cans diced tomatoes with chile’s juice and all
- Whole Grain Macaroni or Shell Pasta
- 2 cans Cannellini Beans Drained and rinsed
- 2 cans Dark Red Kidney Beans Drained and rinsed
- 2 pksTaco Bell Taco Seasoning
- 3-4 tbsp chili powder (i never measure this I just add it til it tastes right to me so add 2 tbsp and taste and keep adding 1-2 at a time til you love it)
- Garlic Powder to taste
- salt to taste
*To add spice you can always replace 1/2 the salt with Jalapeño Salt, or add several canned jalapeños to the chili. Since we have littles we do this in our own small bowl portions.
This hearty soup will carry you through even the coldest day. As silly as it sounds a good thick hearty chili on a cold day centers me. This soup takes me back to my childhood, to my grandma’s kitchen on cold snow days after hours of sledding. One bowl of this on a cold cold evening and I am ready to curl up by the fire and go to sleep. So off we go now to dreams of fluffy white snow and warm fires.