Food is such a great source of memories. From big family feasts to a particularly pleasant summer’s day involving ice cream….
Chili is another one of mine. I don’t think I’d ever had a proper chili until I visited New York a few years ago. It was a cold September’s day and we took a break from sight-seeing to grab lunch in the Grand Central Station Food Court. We opted for steaming cups of vegetarian chili and pieces of sweet, crumbly cornbread. I’ve been a fan ever since and often make chili dishes, accompanied by the obligatory cornbread, and think of our fun trip to NYC.
This is a simplified version of chili, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so I like to have a cooling contrast to go with it, and the tangy avocado-lime cream filled that role perfectly.
I took the opportunity to try a new cornbread recipe out as well. These muffins are from Isa-Chandra Moskowitz’s latest book “Isa Does it”. My favourite cornbread is still the Corn & Scallion version from another book by the same author,“Appetite for Reduction”, but these were still pretty good.
I don’t think I need to tell you how nice it was to come home to a big bowl of this after being outside in the cold and rain. A big thank you to whoever invented soup!
Ingredients
- 1/2 Tbsp Olive oil
- 1 Medium onion, diced
- 1 Medium carrot, diced
- 1 Stalk of celery, diced
- 2 Cloves of garlic, minced
- 1 Tbsp Ground cumin
- 1Tbsp Mild chili powder
- 1/2 Tbsp Dried oregano
- 1 1/2 Tbsp Tomato paste
- 3 C Vegetable broth
- 1 1/2C/ 1 Can Cooked kidney beans
- 1/2 tsp Salt
- 1 Medium Avocado, scooped out
- Juice of 1 lime (2 Tbsp)
- 1 Tbsp Olive oil
- Pinch of salt
- 1/8 tsp Garlic powder
- 1/2 C (loosely packed) Fresh coriander
Instructions
- In a large pot, sauté the onion, celery and garlic in the olive oil for approx 5 minutes. Add the minced garlic and spices and continue to cook for a further minute.
- Add the beans, vegetable broth and tomato paste. Bring to a boil then turn down the heat and allow to simmer, uncovered, for 15-20 minutes. Add salt and pepper to taste.
- Use an immersion blender to blend until fairly smooth. I like a few chunky bits in mine.
- Serve topped with a generous spoonful of the avocado-lime cream and cornbread on the side.
- In a food processor combine all ingredients except for the coriander and process until smooth. Pulse in the fresh coriander.
Do you have any vivid food memories? Please share!
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Laura says
I have all of the ingredients AND a day off! Making this today
coconutandberries says
Yay! It’s meant to be!
janae @ bring joy says
Looks so delicious. Chili is soul food. It’s a staple in our house-& the fun thing is, there are so many ways to make it! I love your avocado lime “cream.”
I’m a bit envious you got to go to New York (you’re English, correct?). I still haven’t been to NY, but someday, fingers crossed
coconutandberries says
Thanks Janae! The avo-lime cream really makes this extra special.
Yes I’m English. I’ve actually been to NYC a couple of times- I feel very lucky to have travelled a lot.
luminousvegans says
This looks so warm and comforting! I love having avocado with chili. There’s just something wonderful about mixing that creamy smoothness with warm, hearty chili.
coconutandberries says
So true. I like the tangy lime against the spices here too.
elsbro says
This soup looks wonderful, definitely want to try it and that avocado cream just sounds glorious. Yum!
coconutandberries says
The avo cream really makes it. Hope you give it a try!
Lauren (@PoweredbyPB) says
This sounds really delicious, I am always on the look out for new soup recipes.
coconutandberries says
I can’t imagine anyone not liking this! You can add a little fresh chili or chipotle if you like spicy too
Priya Kedlaya says
Wow! Lovely looking soup and cream and adorable bowls!
coconutandberries says
Thanks Priya and glad you like my bowls (they’re new!)
Lucy says
This was absolutely delicious! We just had it for dinner and my husband and I both loved it! The only thing I changed was adding a chipotle pepper in adobo sauce. I will make this again and again! Thank you!
coconutandberries says
Thanks so much for letting me know! I’m thrilled that you loved it. Adding chipotle was definitely a good idea
Lucie Elizabeth says
I love the idea of coconut in soup - so creamy and delicious!
coconutandberries says
There’s actually no coconut in this…!
Johanna GGG says
looks gorgeous - would be quite happy to eat that in summer too. I have vivid food memories of chilli in new york too but not to positive - rushing to catch plane - ordered nachos with chilli and found out the hard way that chilli in American means what I always called chilli con carne not chilli sauce - imagine my horror when pressed for time and presented with a bowl of chilli that was full of beef - I played that foreigner and vegetarian cards!
coconutandberries says
Eek! How horrible! I guess you have to specify “vegetarian chili”
I’m sure this soup would be good in the summer too- the avo-cream is nice and cooling.
The Vegan Cookie Fairy says
It’s very chilly in the house where I’m staying right now. I might just go and get the necessary ingredients for this, I’m sure a bowl of chilli soup would cheer me up!
coconutandberries says
A bowl of warm soup always does a good job of cheering me up! (or a big mug of tea…and a pc of dark chocolate:) )
Laura Agar Wilson (@lauraagarwilson) says
Blending the soup is genius! I used to make a very similar chilli bean soup but left it chunky - so basically a watery chilli 😉 blending it is a great idea and that avo lime topping sounds divine!
coconutandberries says
My favourite food texture is probably “creamy” and blending the soup achieved that perfectly. Thick and comforting for these chilly days Must be even colder up North!
healthylivinghealthyus says
Great recipe!!!! Thank you for sharing!!!!
coconutandberries says
Thanks for commenting! I hope you get to make the soup, I really loved it
Wendy Polisi says
This looks fabulous! Love the avocado cream!
coconutandberries says
Thanks Wendy. The avo cream really makes this special.
PureandNatural2 says
Oh my gosh, this looks so comforting and yummy! I think this is dinner tonight!
coconutandberries says
It was exactly that. I hope you get to make it, and if you do please let me know how you liked it!
Vicky says
Wow Emma, this looks lovely just perfect for the cold days we’ve been experiencing recently.
Maggie Muggins says
Oh yum! I love a bit hearty bowl of chili, especially when corn bread is involved. Its been ages since I’ve made cornbread! I have so many food memories, but for some reason a big bowl of chicken or tomato soup along with a grilled cheese sandwich is my fav.
Richa says
love the color of this gorgeous soup!
Sharon (@GoodStuffSharon) says
This looks like the perfect Winter warmer to me ♥ I haven’t used kidney beans in ages (could be years!) but I’m going to add them to next week’s shopping list so I make your soup. I’ll make sure it’s mild enough for Lil’ L, then he can take it to school in his flask
coconutandberries says
It’s funny, I don’t use kidney beans very frequently either. I did force myself to make something with them during Vegan MoFo http://coconutandberries.com/2013/09/14/kidney-bean-sweet-potato-quinoa-patties/ and have since been finding myself reaching for them more and more.
Sharon (@GoodStuffSharon) says
I was shocked to find that a tin of kidney beans in the Tesco budget range costs just 22p! I think I’ll definitely switch back from black beans!
I made your chilli soup for our dinner earlier this week and Lil’ L took it took school in his flask the next day. I did adapt the spices to make it mild enough for him and blended it completely smooth in my blender to make sure there were no bean skins left. Lil’ L absolutely loved it and declared it “delicious!” The rest of the family loved it too! Will definitely be making again. Thank you so much for sharing your yummy recipe
coconutandberries says
That probably makes them cheaper than dried. I haven’t bought tins of beans for a while since I always just cook them in my slow-cooker, but when I’m in need of a quick meal I can’t feel guilty about 22p! So pleased you all enjoyed the soup
veganmiam.com says
My partner makes chili all the time - especially with vegan chorizo (have you ever had it in the UK?). Gorgeous chili-bean soup, Emma! And what a lovely name: avocado-lime cream - looks like a proper, creamy, mouthwatering guacamole (plus, love coriander!) Miam! I’ve tons of vivid food memories (most of them are Asian) and will try to list a few: sticky rice rolls, fried chives pancake, congee (or jook), a massive glutinous meatball, green onion steamed buns, “ham” & creamed corn fluffy bun and chinese cruellers.
coconutandberries says
I love the sound of your food! We used to go for dim sum regularly as a family and puffy buns and steamed buns were favourites
sonja@vesenmork says
Somehow missed this post. I probably have mentioned it before, I’m a total wuss when it comes to all things hot, so I don’t usually do chilli. But those bowls do look very inviting, as Geert would say: “a big bowl of love”.
coconutandberries says
This isn’t spicy at all.
I’m not too good with very spicy things either though I like the smoky taste of chili.
Do you eat beans? I can’t remember.
Wife2Dan says
I made this a couple of weeks ago, it was soooo good! I will be making again, it was ridiculously easy!
coconutandberries says
Thank so much for your positive feedback! I’m thrilled you loved it
Ally @ Om Nom Ally says
I scrolled through your post today to get straight to the ingredients list - I simply had to know what was in this delicious soup! Loving that avocado-lime cream too 😀 Thanks for sharing this at the Blender Party this week Emma, love your recipes!
Coconut and Berries says
Thanks Ally The ingredients list make it sound rather unassuming I think. It’s one of those recipes which is more than the sum of its parts.