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.