Whenever its chilly and rainy outside I always want to fill my belly with something comforting. Vegan chili full of veggies is my usual go-to but sometimes a hot bowl of ramen does the trick too.
This time I was craving a bowl of tortilla soup loaded with cool avocado and crispy tortilla strips.
Well while making it I added a bunch of different things and it became a mixture of my favorite flavors from my usual chili and tortilla soup recipes. The best of both worlds! I am one of those cooks that doesn’t measure and I add a sprinkle of this and that but magically what I’m cooking turns out amazing.
What I love most about this soup is that it uses everything that you probably already have stocked in your home. Also, it can be served alone with garnishes, rice or even on top of tortilla chips or Fritos (if your a fan of nachos or Frito pie, which I hope you are). It’s packed with green veggies, beans and tomatoes for delish plant-based nutrition too.
A squeeze of lime at the end gives it just the right amount of acidity and freshness. Feel free to customize your bowl with as many vegan toppings as you like. Cilantro, vegan cheddar cheese, avocado, tortilla strips, corn, for sweetness. The possibilities are endless.
Please try this chili and comment below if you enjoyed it. I hope it will warm your soul as much as it did mine.
- 1 can (14.5 ounces) diced fire-roasted tomatoes
- 1 can (13.5 ounces) full-fat coconut milk
- 13.5 ounces vegetable broth (fill the can of coconut milk to measure)
- 1 can (16 ounces) chili beans, rinsed or pinto beans
- 1 can chipotles in adobo, use 3 chipotle peppers and 1 tbl sauce*
- 1 Tbl olive oil
- ½ cup red onion, diced
- 1 lb vegan beef crumbles (I used the Lightlife brand)*
- 2 zucchini, sliced and halved
- 2 cups fresh spinach
- ½ lime, juiced
- 3 cloves garlic, minced
- 2 tsp pink himalayan salt or sea salt
- 2 tsp pepper
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 tsp cumin
- Pour the diced tomatoes and their juices, coconut milk, vegetable broth and the chipotles with sauce into a blender. Blend till smooth and set aside.
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped red onion and garlic. Stir to combine and then cook, stirring occasionally, until the onion is translucent.
- Add the zucchini and saute till slightly tender, about 4-5 minutes. Add the beef crumbles and stir to combine.
- Add the salt, pepper, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Pour blended mixture into the pot and rinsed chili/pinto beans. Stir to combine. Let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
- Add spinach and stir till wilted. Then add the lime juice, or more to taste.
- Divide the mixture into individual bowls and serve with garnishes of your choice.
MAKE IT SOY FREE: The vegan beef crumbles are completely optional. Feel free to use mushrooms or even jackfruit instead.