This Indian-style chili soup is easy to make and tastes great. It's perfect for a cold night. You'll feel warm all the way through because it's full of spices and hearty foods.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 green bell pepper, diced. 1 red bell pepper, diced. 1 jalapeo pepper, diced optional. 1 tbsp chili powder. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp garam masala. 1 can 14.5 oz diced tomatoes. 4 cups vegetable broth. 1 can 15 oz kidney beans, drained and rinsed. 1 cup frozen corn kernels. Salt and pepper to taste. Fresh cilantro for garnish. Lemon wedges for serving.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute. Add diced bell peppers and jalapeo pepper if using, cook for 2-3 minutes until slightly softened. Sprinkle chili powder, ground cumin, ground coriander, turmeric powder, and garam masala over the vegetables, stir to combine and cook for 1 minute. Pour in diced tomatoes and vegetable broth, bring to a simmer. Add drained kidney beans and frozen corn kernels, simmer for 10-15 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lemon wedges.
Prep Time: 15 minutes
Cook Time: 20 minutes
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