Here’s A Vegetarian Chili To Help You Fight A Cold

When your you start feeling the sniffles, hot soup is a great way to feel better. And while chicken noodle soup is a classic, sometimes you’re looking for something a little bit heartier. Vegetarian chili, packed with nutrients and feel-good ingredients, is sure to help you feel better fast.

What’s great about chili is how easily you can swap out ingredients. Hate mushrooms? You can throw in an extra half cup of peppers or toss in some chopped tofu. Love super spicy food? You can add chili powder along with earthy spices like turmeric for an extra kick. The recipe below includes ingredients that will bring you back up to feeling 100 percent, like garlic, a dense source of antioxidants, and black beans, a protein powerhouse. And to help clear a stuffy nose, there is a dash of chili powder in there too. It will also help increase circulation, according to Health magazine. Feel free to add some crushed cayenne pepper to really up the heat!

Recuperate with a bowl of veggie chili.

Vegetarian Chili
Serves 4 to 6.

(Recipe adapted from Cookie + Kate)

2 tablespoons oil of choice (olive, coconut)
1 medium red or white onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1/2 teaspoon {AP writes out 1/2 – doesn’t use smaller text}salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf

  1. Chop the onion and mince the garlic. Combine both ingredients and set them aside in a small bowl. Cut up the remaining vegetables, but do not mix them in yet.
    2. In a large pot, pour in the oil and onion/garlic mix. Set over medium heat. Stir onions and garlic for about 5 minutes, until onions are translucent. Mix in remaining cut vegetables and salt. Let them simmer until they are cooked, an additional 5 minutes.
    3. Add your chili powder, oregano, paprika, and cumin. For fans of spicy chili, add 1/2 teaspoon of cayenne powder. Stir into vegetables for 1 minute, until the mix becomes fragrant. Incorporate the diced tomatoes, juice included. If you like your chili on the thicker side, let the tomatoes condense for about 10 minutes.
    4. Mix in the vegetable broth and bay leaf, stirring as you do. Add drained black beans and pinto beans. Bring your chili down to a simmer for 30 minutes, occasionally stirring.Transfer 1 1/2 cups chili to a blender or a food processor and blend until smooth. Stir it back into your chili to add some texture.
    5. Do one final taste test, adding salt and spices, then serve with your favorite garnishes like avocado, cilantro or sour cream.

This tasty recipe will have you feeling better in no time. So cozy up with a big bowl of chili and enjoy!

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