I have been thrilled to receive such wonderful feedback from my Slim Broccoli Cheddar Soup (so glad you’re all enjoying it, that makes me feel great!), which inspired me to give you another delicious fit-into-your-jeans recipe. Continuing the theme of That’s SO Jenn’s Unofficial Soup Week is this hearty yet healthy, low-fat, low-calorie, diary-free, gluten-free chili-style soup that tastes as though it’s been simmering over a campfire.
Cayenne pepper adds a punch of spice while the mesquite-like qualities of smoked paprika, cumin and fire roasted bell peppers add the essence of a meaty meal to this vegan dish. Top off your one-pot dinner with brown rice or whole grain pilaf and you’ll be satisfyingly satiated without breaking the bank or your pants zipper.
1/4 cup extra virgin olive oil
1 (14 oz.) package frozen fire roasted bell peppers and onions (I used Trader Joe’s)
1 cup frozen corn kernels
2 (15.5 oz.) cans chick peas
2 (14.5 oz.) cans stewed tomatoes
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Whole grain rice pilaf (or plain brown/white rice to keep it GF)
Drizzle olive oil into a pot and add peppers and onions.
Toss in corn.
Saute until cooked through.
Rinse and drain chick peas and add them to the pot.
Pour in stewed tomatoes.
Season with smoked paprika, cayenne pepper and cumin.
Stir together and simmer for 15-20 minutes.
Prepare rice or pilaf according to package directions.
Spoon rice over soup.
Eat and enjoy on these cold winter nights!