Chilly, cold, rainy winter weather calls for spicy bowls of smoky comfort food. Soup is a classic go-to, but it also needs to be substantial enough to keep you going through the day. This soup is a cross between classic taco soup and the unique Cincinnati style chili characterized by warm cinnamon and cocoa flavors. Add extra liquid to make it a brothy bowl of veggies and protein, or let it cook down to a thick and hearty chili, enjoyed on its own or over pasta. Either way, you cannot go wrong with a batch of this for lunch after errands in the cold or dinner after a long day at work.
- 1 T olive oil
- 1 c onion, diced
- 1 1/2 c shishito peppers OR 1 bell pepper, diced
- 1 jalapeno, diced
- 1/2 c frozen corn
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz can kidney beans, drained and rinsed
- 1/2 c dry green lentils
- 1 T cocoa powder
- 1 tsp cinnamon
- 1 T chili powder
- 1 1/2 tsp ground cumin
- 1 chipotle in adobo + 2 tsp adobo sauce
- 4 c vegetable broth
- salt and pepper
- diced onion, for garnish (optional)
- cilantro, for garnish (optional)
- vegan cheese or avocado (optional)
- Heat oil in a stockpot over medium heat. Add onion and peppers and saute until softened.
- Add corn, tomatoes, beans, and lentils. Add spices, chipotle, and adobo sauce and stir to combine. Continue to cook, stirring occasionally, until flavors are combined, about 10 minutes.
- Add stock, scraping any browned bits off the bottom of the pan. Bring to a simmer, and let cook until soup slightly thickens and lentils are cooked through, 15-20 minutes.
- Serve with toppings of choice.
For a protein boost, add a cup of crumbled seitan or tofu to the pot with the lentils.
If you are in the mood for chili vs soup, reduce broth amount by half and let cook uncovered until desired thickness is reached. Serve over spaghetti for an authentic Cincinnati style dish.
Per serving (without toppings): 230 calories, 45 g carbohydrate, 5 g fat, 11 g protein, 884 mg sodium, 10 g sugar