Vegan Spiced Chili Taco Soup

Neat & Nutritious


Description: A cross between classic taco soup and the unique Cincinnati style chili characterized by warm cinnamon and cocoa flavors, this soup is substantial enough for any chilly day. You cannot go wrong with a batch of this for lunch after errands in the cold or dinner after a long day at work.
$ 42.00
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: 8
Time: 30 minutes (10 min prep, 20 min cook)
(Ingredients and measurements subject to availability)

  1. 1 T olive oil*
  2. 2 c onion, diced
  3. 2 bell pepper, diced
  4. 2 jalapeno, diced
  5. 1 c frozen corn
  6. 2 15 oz can fire roasted diced tomatoes
  7. 2 15 oz can kidney beans, drained and rinsed
  8. 2 c dry green lentils
  9. 2 T cocoa powder
  10. 2 tsp cinnamon
  11. 2 T chili powder
  12. 3 tsp ground cumin
  13. 2 chipotle in adobo + 4 tsp adobo sauce
  14. 8 c vegetable broth
  15. Salt and pepper*
  16. Cilantro
  17. Avocado

*Not provided:
Olive Oil
Salt and Pepper



  1. Heat oil in a stockpot over medium heat. Add onion and peppers and saute until softened.
  2. Add corn, tomatoes, beans, and lentils. Add spices, chipotle, and adobo sauce and stir to combine. Continue to cook, stirring occasionally, until flavors are combined, about 10 minutes.
  3. Add stock, scraping any browned bits off the bottom of the pan. Bring to a simmer, and let cook until soup slightly thickens and lentils are cooked through, 15-20 minutes.
  4. Serve with toppings of choice (cilantro and avocado provided).

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