The GOOD Lunch: Sarah Stanley's Mom's Veggie Chili
Today's soup was prepared by GOOD Team Chef Amanda Ehrman. The recipe was inspired by Sarah Stanley’s Veggie Chili recipe from GOOD’s Fall Crowd-Sourced Cookbook.
Sarah Stanley's Mom's Veggie Chili
2 yellow squash, chopped
2 medium peppers (I used red, but any color is fine)
1 cup chopped onion
4-6 chopped carrots
1 cup chopped celery (about 4 stalks)
4 garlic cloves, minced
4 tbs olive oil
30 oz diced tomatoes
15 oz zesty diced tomatoes
2 vegetable bouillon cubes
1-2 tsps ground cumin
30 oz garbanzo beans (2 cans)
30 oz chili beans
salt and pepper to taste
2 cups brown rice (separate, optional)
• Heat minced garlic in the oil until it starts to sizzle (but not burn)
• Add in squash, pepper, onion, carrots, and celery and saute until soft
• Add in all diced and zesty diced tomatoes and stir
• Stir in cumin and a bit of salt and pepper and bring everything to a boil
• Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
• Add garbanzo and chili beans and continue to heat
How did our soup rate in terms of taste, cost, and prep time?
Prep Time: 75+ minutes prep
Taste: 4.5 stars
I changed Sarah’s recipe a bit (I used squash instead of zucchini, and I did not add soy sauce) but her Mom’s Veggie Chili is awesome! The trick with chili is, the more time all of the ingredients have to simmer together, the better. I had a little over an hour to make this recipe before work, but if you can make it the night before and let it simmer on the stove, I think it will only get better with time. I complemented the chili by making it each bowl over a bed of brown rice. I recommend adding a starch to eat with all of those veggies.
Thanks Sarah for contributing to GOOD”s Crowdsourced Cookbook and The GOOD Lunch!
Every Tuesday and Thursday this year, the GOOD team will cook and share a big bowl of healthy, vegetarian, seasonal soup or salad. We hope this will inspire you to make your office lunch a GOOD Lunch. This time last week we were enjoying Potato Leek Soup.