Because a mild "vegetarian chili" sounds a lot fancier than a bean soup so I can lighten the load of cans in my kitchen cabinet.
Last year, I discovered Von's Stompin' Steakhouse chili. It was, by far, the best chili I've ever had. So of course, I set out to make it myself during a rousing football season. Many batches later, I sort of gave up. Not that we didn't have good chili during that time. It just wasn't the same.
Anyway, the news is out: we're moving in just a couple of weeks. I've been cooking at home a lot more in the past week or two so our move is a little lighter, at least in that respect. And between the chili experimentation phase and the Mexican-food-fiesta, I've kept a lot of beans around for just such an occasion (these will make a debut sometime, no doubt).
It sure would be nice if I shared the recipe for such a fantastic soup, wouldn't it? I didn't even think to look one up. So I'll just credit all of the random chili recipes I attempted last fall.
Vegetarian Chili/Bean Soup/Get it out of your kitchen stew:
- 1.5-2 cups Chicken broth (Oh shoot! That's not vegetarian! No worries, veggie broth would work.)
- 2 cans diced tomatoes
- 1 can corn
- 1 can kidney beans
- 1 can black beans
- chili powder
At this point, you can start dumping. I drain and rinse my beans because the water they're canned in seems sort of gnarly. After 30 minutes of low boiling, you'll get this tasty soup:
Of course, it's summertime and it's hot, so a soup isn't as appetizing as, say, chopped melon. But once the temperatures cool down, you'll want to be making this. It makes a large quantity in a very short amount of time. And if you play your cards right, it shouldn't be too expensive all-told.
And it's suspiciously like Von's chili....