SouperChef Special | Soulful Vegan Chilli
(Vegan | Dairy-Free | Gluten-Free)
Some of you may have known from my Instagram posts that I have recently gone dairy-free and thoroughly enjoying it! I’ve also always loved my vegetables more than my meat so as a recipe developer, I relish the challenge of creating a dish that packs an incredible amount of mind-blowing flavour without the use of any meat or dairy!
You are going to love this vegan recipe, a lovely alternative to the traditional chilli con carne, packed with good stuff, full of soulful flavour and hearty enough to eat as a meal! Satisfy your nutrient needs with roasted sweet potatoes, zucchini, tofu and beans, simmered slowly with chillies, cumin and paprika in a smoky tomato-based soup.
And wait, there’s also quinoa! A humble grain crop grown mainly for its seeds, it has achieved almost a cult-like following in the recent decade amongst health enthusiasts and recipe creators. Long touted as a superfood with high fibre, a complete protein containing all essential amino acids, quinoa has become intuitively synonymous with weight loss. It’s also gluten-free and rich in antioxidants, a great complement to the other nutritional giants in this soup. I particularly love the mild nutty flavour and bite quinoa lends to this dish. Enjoy the soup topped with sour cream, shredded cheddar cheese, chopped spring onions, tortilla chips and a squeeze of lime! Feel souper from inside out!
Ingredients: Vegetable stock (water, root vegetables, herbs), zucchini, roasted sweet potatoes, carrots, tofu, corn, black beans, kidney beans, pinto beans, chickpeas, cannellini beans, quinoa, green bell peppers, red bell peppers, leek, celery, jalapenos, coriander, chillies, cumin, garlic, onions, tomatoes
Condiments: Chopped spring onion, sour cream, shredded cheddar cheese, tortilla chips, lime wedge