• 1 large yellow onion, diced
  • 4 large carrots, bitesize chunks
  • 3 large stalks celery, big dice
  • 3-4 cups starchy veggies, like butternut or kombucha squash, sweet or white potatoes, turnips.
  • For the video I used 3 medium russet potatoes & 2 cups butternut squash, in bitesize pieces
  • 4 cups vegetable broth, plus approx..1/4 cup for the dry saute
  • 4 cups aqua fava or vegetable broth
  • 1 16-oz can diced tomatoes, fired roasted if available
  • 2 bay leaves.
  • 2 medium zucchini, big dice
  • 1 1/2-2 cups cauliflower leaves diced or florets in bitesize pieces; or other tender vegetable
  • 1 lb-bag frozen edamame, or 1-2 16-oz cans of beans--garbanzo, cannellini or red kidney, drain
  • 1 red bell pepper, seeded and diced
  • 1 teaspoon dried oregano
  • 1/2 dried thyme
  • 1/2 teaspoon red pepper flakes, use less or omit
  • Salt (if desired) and freshly ground black pepper, to taste
  • 2 cups chopped kale
  • 1-2 tablespoons lemon juice

Serves 6-8 big bowls. A smart and delicious way to use vegetables in the refrigerator, veggie scraps for  broth, and the delicious aqua fava (bean liquid) left from making my Yummy Vegan Instant Pot Garbanzo Beans.

Dry sauté the onion using a bit of broth to keep the onion from sticking, let bubble and deglaze the pan and cook off, then do it again until the onions are light brown.

Add carrots celery, stir and cook 1-2 minutes more.

Add the starchy vegetables, 8 cups total of broth, diced tomatoes, and bay leaves. Cook until the vegetables are slightly tender. About 15-20 minutes

Add zucchini, cauliflower leaves and/or florets, edamame or canned beans, bell pepper, herbs, and cook until all is tender. About 10-15 minutes. Add chopped kale, cook 5 minutes more. Add more broth if you prefer a looser soup.

Season to your taste. Serve hot. This chili tastes even better the next day. Also freezes well.

Lovely with crunchy bread or delicious whole-grain corn muffins.