simplydish

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Vegan Four Bean Chili Soup!

on June 4, 2012

This was originally supposed to be a big pot of chili, but I changed my mind halfway through.  🙂

This is a great lunch idea that’s low in fat and full of fiber!

I threw a handful of pinto, black, adzuki and mung beans into a dish and soaked them all overnight … you could use pretty much any beans you have on hand … those were the ones we had hangin’ around.

On the second day, drain the soaking water and gave them all a little rinse … throw them in a pot and cover with water, by about an inch … bring to a boil, turn down to low heat and cover … let these bathe for about an hour (maybe less).

Once the beans are tender, drain the cooking liquid and add another four cups of fresh water.

Then add in…

  • 1 chopped zucchini
  • 1 chopped yam
  • 1 chopped sweet potato
  • 1 chopped red onion
  • 1 tsp of sea salt
  • 1 tsp of smoked paprika
  • 1 tsp of mexican chili powder
  • 1/2 tsp of ancho chili powder

Cover the pot and cook away on low to medium heat until the veggies are tender.

Process the mixture with a hand blender until almost smooth and serve!  Try a little chopped avocado on top!  YUM!

You could also serve this with a little GF corn bread (Bob’s Red Mill offers a great, simple mixture!) or a few corn tortilla chips for fun.  🙂

Happy, healthy eating y’all!

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2 responses to “Vegan Four Bean Chili Soup!

  1. Vicki says:

    See … I love that you start with a thing, and then you so easily slide towards creating something different! You are so at ease in the kitchen –

  2. Yum! I was just thinking that i needed to eat more beans. I’ll have to try this! Thanks for sharing. 🙂

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