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chili-vegetable-soup-recipe

Chili Vegetable Soup Recipe

A hearty and spicy vegetable soup perfect for cold days.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Carrots, sliced
  • 1 cup Celery, sliced
  • 1 cup Bell Pepper, chopped
  • 1 can Diced Tomatoes 14.5 oz can
  • 4 cups Vegetable Broth
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 cup Corn Kernels fresh or frozen
  • 1 cup Black Beans cooked or canned, drained and rinsed

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute.
  4. Add carrots, celery, and bell pepper. Cook for about 5 minutes until they start to soften.
  5. Stir in diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Add corn and black beans. Simmer for another 5 minutes.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 2mg

Keywords

Chili, Soup, Vegetable
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