Description
“Clean out the Fridge” Vegetable Chili starring all the veggies in the fridge! This plant-based soup is perfect to clean out your fridge and meal prep.
Ingredients
“Clean out the Fridge” Vegetable Chili
- 1 cup veggie broth + ¼ cup for sautéing
- ½ white onion, diced
- 4 cups of ANY veggies in the fridge:
- 1 red bell pepper, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cans of beans (kidney, black, pinto)
- 1 16 oz glass jar of diced tomatoes
- pinch of Himalayan sea salt
- 1 TBSP chili powder
- 1 tsp cumin
- pinch of cinnamon
- ½ cup medium salsa
For Serving
- cilantro
- green onion
- fresh squeezed lime
- diced red onion
Instructions
- Heat ¼ cup of veggie broth in a large pot over medium heat.
- Once warm, add diced onion and a shake of Himalayan sea salt.
- Stir and continue cooking on medium heat until translucent and soft, about 5 minutes.
- Add your spices mixture and stir well to combine.
- Next, add the jar of diced tomatoes, and vegetable stocks and all the chopped veggies.
- Bring mixture to a low boil over medium high heat and then lower heat to medium-low and simmer.
- Add in the beans, then cover and cook for 25-30 minutes, until the vegetables are fork tender and the soup is thickened to the desired consistency.
- Add more vegetable broth or filtered water to reach desired consistency.
- Serve with cilantro, green onion, fresh squeezed lime, and diced red onion.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free