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)
The Method: • 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
The Breakdown: How did our soup rate in terms of taste, cost, and prep time? Cost: $25 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.
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.
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