Blue Plate Special #3: Chili Soup

This is my chili soup.  What more is there to say about this quick and easy meal.  Totally healthy and full of nutrition: lots of veggies and protein.  Plus the secret ingredient: nutritional yeast which gave this dish texture and a sort of cheesy flavor.  It also upped the nutrition factor by adding even more protein and vitamins!

Makes 5 to 6 servings

2 cups cooked mixed beans (black, pinto, and kidney)
1 cup of tomato sauce
1 cup water
1 large onion, diced
3 large carrots, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cup frozen corn
1/2 teaspoon garlic powder
1 teaspoon chili
1 tablespoon nutritional yeast
Salt

Sauté the onions in olive oil and salt.  When translucent, add the carrots.  When they have been going for a while, add the peppers, beans, tomato sauce and water.   Add the corn; I usually just add it right out of the freezer.  Let it simmer on medium heat.  Add the spices and nutritional yeast and stir to combine.  Taste and adjust seasoning.

Cook together for another 10 minutes and serve hot.  Enjoy!

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