Tuesday Night, Chili Night

Hey, everyone and happy Tuesday. It was a cold and gloomy day here so it worked out perfectly that today ended up being the day I worked on a chili recipe for the blog. I also love the fact that I was able to have this cooking while I finished a workout in the garage and played Uno with my kids. “Played” might be too nice of a word. We attempted to play UNO for the first time today but my son was not happy at all about having to put his cards in the middle when it was his turn. He wanted to be able to play his card and then keep it. Needless to say the game didn’t last long. I will have to try again with just my daughter as she really wanted to play and learn all the rules. It’s interesting to see how much of a difference just one year makes in how a child understands a game. It has been a real learning game for me as a mom to see this as my kids are only 14 months apart.
This is a twist on many classic chili recipes, as there isn’t any meat or tomatoes. But it is loaded with flavor and my whole family gobbled it up. In fact, every time I ask my daughter what she wants for dinner she almost always replies soup. This makes my job easier as soup is so easy to make and very healthy as well. Double mom win! Plus, I can use my crockpot. So pretty much a win all around. This recipe calls for a few more steps than just dump everything and leave it. But don’t worry. It is still really simple.
I had originally planned on making a creamy white bean soup today but realized I didn’t have any coconut milk on hand. I do, however, always have canned pumpkin in the pantry for making pumpkin muffins. I quickly, changed directions and decided to make white bean and pumpkin chili. The base for both soups is the same. Homemade veggie broth and cooked white beans. I make my vegggie broth from scratch now as it saves money and is also so much healthier. If you haven’t read my previous post about making homemade veggie broth you can read it here. This recipe is making a quicker version of this same broth. If you are short on time, you could also replace the white beans in this recipe for lentils or use canned white beans. If using canned beans make sure to rinse them before adding them to the broth. Two 15 oz cans would be a rough equivalent to the amount of dried beans called for in this recipe. Also, if using store-bought broth I would suggest a low-sodium option. Check out the recipe and directions below.
Hope you enjoy this winter weeknight meal as much as we did. Please share your comments and pics!
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This is my favorite nutritional yeast!