Vegetarian Chili Soup
A hearty and flavorful vegetarian chili soup packed with kale, tomatoes, and rice, perfect for a comforting, nutritious meal that appeals to vegetarians and soup lovers alike.
Ingredients
- 1 large onion, chopped ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 Tbsp. garlic, finely chopped ⓘ
- 2 tsp. chili powder ⓘ
- 1/2 tsp. leaf oregano, crumbled ⓘ
- 2 (14 1/2 oz.) cans vegetable broth ⓘ
- 1 (14 1/2 oz.) can no salt stewed tomatoes
- 5 c. water
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 3/4 lb. fresh kale ⓘ
- 1/3 c. long grain white rice ⓘ
Instructions
- Saute onion in oil in a large pot over medium heat until tender but not browned, about 6 minutes.
- Add garlic, chili powder, and oregano; cook for 30 seconds.
- Add vegetable broth, stewed tomatoes, water, salt, and pepper to the pot.
- Bring the mixture to a boil.
- Lower the heat; cover and simmer for 15 minutes.
- Wash kale; cut stalks into small pieces and coarsely chop the leaves.
- Add kale and rice to the soup.
- Cover and cook gently for 20 minutes or until kale stalks are tender.
- Add beans to the soup and heat to serving temperature.
Tips & Substitutions
For a heartier soup, consider adding beans such as black beans or kidney beans; they will add protein and texture. You can also substitute the kale with spinach or Swiss chard if desired. Adjust the chili powder to your heat preference, and try adding a splash of lime juice before serving for extra brightness.
Serving Suggestions
Serve this vegetarian chili soup with a side of crusty bread or cornbread for a comforting meal. It pairs beautifully with a light salad, like Beet Luncheon Salad, to complement the flavors. For added richness, top the soup with avocado slices or a dollop of sour cream, if desired.
Storage & Reheating
Leftover chili soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish, covered, for about 2-3 minutes or until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Chili Soup contains roughly 27 calories, with 1g protein, 5g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1393mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili soup in advance?
Yes, this vegetarian chili soup can be made in advance and actually tastes better the next day as the flavors meld. Just prepare the soup, let it cool, and store it in the refrigerator. Reheat gently before serving.
Can I add meat to this chili soup?
While this is a vegetarian recipe, you can certainly add cooked ground meat like turkey or beef if you prefer. Just brown the meat in the pot before adding the vegetables and continue with the recipe as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).