The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!
INGREDIENTS:
1 large onion, diced
3 cloves garlic, minced
1 Tbs olive oil
2 medium potatoes, peeled and diced (1/2 C of barley is a good substitute)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C low-sodium vegetable broth
2 C water
1 6-oz can black olives, sliced
1 small can tomato paste
3 jarred roasted red peppers, diced
1/8 C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onions, sliced
Fresh cilantro, chopped
Optional: Daiya cheese, diced avocado, Tofutti sour cream
DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!
