vegetarian chili
Growing up in my family, the start of fall meant three things: pumpkin-picking, football season, and chili. Pumpkin-picking was always fun, more often turning into a photo-op with my friends rather than actually getting a pumpkin. Football season mainly consisted of my dad claiming the living room TV on Sunday nights, loyally cheering on the Eagles regardless of how well they played. But chili… that was another story.
My family can attest to my hatred of chili. It was a passionate dislike, not one that was reflective of my mother’s cooking skills, because she is an excellent cook. But there was something about the annual bowls of steaming hot ground beef and beans in a saucy veggie-packed stew that made me cringe. I’d sit at the kitchen table refusing to eat it, long after my sisters had finished their meals and gone off to enjoy the evening. Was it the beans? Was it the beef? The spices? The sauce? I didn’t care. It was chili and I was NOT eating it.
Fast forward to 2023, and it’s fall. It’s getting cooler outside. I’m living in my first apartment in the city, just hanging out with my cat, British, and suddenly, I’m craving chili. The idea is horrifying to me. Am I losing my mind? Have I been possessed? Is it pure nostalgia tricking my brain into preparing a vat of the most unappetizing food I’ve had in my life? I truly can’t say. But I was up for the challenge.
I knew right off the bat that I wasn’t following my mother’s recipe. Time heals wounds, but time won’t change my tastebuds THAT much. So this recipe essentially became me cleaning out my fridge before my next grocery order, mixing whatever odds and ends I could find. It’s also fully vegetarian, because I’m terribly squeamish and raw meat makes me want to cry (a great quality for an aspiring home chef and content creator).
The recipe below can be adjusted to your liking in terms of spice and ingredients, so if you like meat-based chili, by all means, add it. This was a satisfying meal packed full of veggies and spices, perfect for warming yourself up on a chilly day in November. It truly brought me a new and refreshed perspective on chili, one that didn’t involve me moping at the table for once! I hope you enjoy this recipe and the comforting nostalgia it evokes!
Check out the video below for step-by-step guide! More food videos coming soon!
Roasted Pepper & Tortellini Soup
Ingredients
- 1 onion in quarters
- 3 bell peppers in quarters
- 1 jalapeno halved & seeds removed
- 1 carrot halved
- 8 cloves garlic peeled
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- 1 package tortellini
- 1 cup water or broth
- 1 cup heavy cream
- ½ tbsp dried parsley
- 1 tbsp paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
Instructions
- Cut your vegetables and arrange on a baking sheet or roasting pan.
- Coat vegetables in oil, and season well with salt and pepper.
- Roast at 475℉ for 45 minutes. Be sure to flip halfway through to ensure even cooking.
- While vegetables are roasting, prep your tortellini according to package instructions. Drain and set aside. Do not rinse!
- Once vegetables are done cooking, remove from oven and add to your food processor or blender.
- Blend until you've reached your desired consistency. Blend longer for a creamier soup, and shorter for a chunkier texture.
- Add blended soup base to a pot on medium heat.
- Add broth or water and mix before adding in heavy cream.
- Season with parsley, paprika, cumin, and crushed red pepper flakes. Taste-test and adjust according to personal preference!
- Add cooked tortellini and stir well.
- Cover and simmer for 10 minutes or until your soup has thickened.
- Serve immediately and enjoy!
If you try out this receipe, leave a comment below and let me know how it turned out!
Thanks for stopping by Taste of Mindfulness! <3 Cam
