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3-Bean Veggie Filled Spicy Chili

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Cook Time 30 minutes
Total Time 30 minutes
Cuisine Soups
Servings 2 Quarts

Ingredients
  

  • 2 Peppers One red & one green pepper
  • 1 Large onion Chopped
  • 1 Medium Turnip Chopped
  • 1 Cup Red Salsa I used my homemade salsa because it has a lot of spice and flavor
  • 2 Cups Tomato Juice
  • 1 Can Diced Tomatoes, undrained
  • 4.5 Cups Vegetable Broth
  • 3 Cups Kidney Beans Cooked
  • 2 Cups Pinto Beans Cooked
  • 2 Cups Black Beans Cooked
  • 2 TBSP Basil dried
  • 1.5 tsp Ground Cumin
  • 1/4 Cup Chili Powder
  • 1 tsp garlic powder
  • 2 TBSP Worcestershire Sauce
  • Salt & Black Pepper to taste

Instructions
 

  • Chop both onions, peppers & turnip, add to at least a 7 quart soup pot. Sauté veggies in olive oil till soft.
  • Add the salsa, tomato juice, broth, beans, spices, worcestershire sauce and herbs to the soup pot. Simmer on low heat for at least 30 minutes. I actually like to simmer my chili soup for 60 minutes because the increased simmer time helps to soak the flavors into the beans and veggies. I have found that the soup tastes even better after being refrigerated overnight!
  • This chili soup is hearty, filling and filled with spice & flavor. This soup freezes well and it's nice to have some easy weeknight meals for those long cold fall days.