Vegetable Chili Soup
PREP TIME: 30 minutes

On those cold winter days, one could choose to water down their favorite chili recipe and serve it in a soup bowl, with good results. But, for those of you wishing to start from scratch with a true chili soup, this recipe using canned beans just can’t be beat.


  • 1 quart water
  • 24 ounce can diced tomatoes
  • 3 ounces tomato paste
  • 2 tablespoons chili powder
  • 1 ½ tablespoons ground cumin
  • 2 teaspoons fresh chopped basil
  • 2 teaspoons fresh chopped thyme
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 2 tablespoons minced garlic
  • 1 15 ½ ounce can red kidney beans
  • 1 15 ½ ounce can black beans
  • 1 15 ½ ounce can navy beans
  • 2 tablespoons corn starch
  • 1 cup yellow squash, diced ½-inch thick
  • 1 cup zucchini, diced ½-inch thick
  • salt, pepper and hot sauce to taste

Slurry the corn starch with ½ cup water and set aside. In an 8 quart saucepan, heat oil over medium to high heat. Once oil is hot, add onion, celery, bell peppers, and garlic. Sauté vegetables until translucent. Add cumin and chili powder. Continue to sauté for an additional 3 minutes. This helps roast the spices and draw flavor. Next, add diced tomatoes and cook them down 1 to 2 minutes. Add water, thyme, basil, yellow squash and zucchini. Bring to a boil. Add corn starch slurry. Incorporate slurry fully. Once this begins to thicken, add beans. Bring to a boil once more, then simmer for 5 minutes. Salt, pepper, and hot sauce to taste. Enjoy!

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