Vegetarian White Bean Chili

Basic chili ingredients – fresh peppers, onions, and garlic; tomatoes, diced and sauce; white beans; spices like New Mexico Chili Powder, cumin, and coriander (both ground and fresh).

I can’t think of anything more American than chili. There are dozens of different recipes and many different opinions on what chili really is – from your Texas all beef, no bean concoction to the midwest red bean and ground beef version. But all chilies do have something in common, the trifecta of peppers, onions, and garlic. Almost every recipe I’ve seen also includes tomatoes. We love beans and our version always includes some type of bean. Since our family is trying to eat less meat, I’ve worked at several different vegetarian versions of chili and this one has turned into one of our favorites!

Vegetarian White Bean Chili

500 grams of dried white beans, soaked overnight and cooked either in pressure cooker or on the stovetop. You can replace dried beans with three 15oz cans of prepared white beans.
2 red onions
2 green peppers
2 red peppers
4 cloves of garlic
1 jalapeño
2 cans diced tomatoes (400 grams or 15 oz.)
1 can of tomato sauce or pureed tomatoes (500 gram or 15 oz.)
1/2 cup minced fresh coriander
1 t ground cumin
1 t ground coriander
1 t salt
1 T New Mexico Chili Powder (this is ground New Mexico Chilis; you can substitute the chili powder of your choice)

Olive oil for sauteing

Saute the chopped veggies to help release natural sugars.

All the ingredients ready for slow-cooking.

I like this chili cooked in a slower cooker, however if you would prefer to cook this on the stovetop, start the cooking in a pot large enough to hold all the ingredients.

Chop the onions and peppers and place them in a saute pan with a little bit of heated olive oil. While they are cooking, mince the garlic and jalapeño and then include them in the saute pan. You can seed the jalapeño for less intense heat. When the vegetables are cooked but not overly browned, turn off the heat and place them in your crockpot.

Add the rest of the ingredients and cook on low for 8 hours or high for 5 hours. Chili is forgiving and you can cook for longer if need be! If you chose to cook this on the stove top, bring the chili to a simmer, place a lid on your chili and cook for a couple of hours stirring every twenty minutes or so to prevent the chili from sticking to the bottom of the pot. Low and slow is best for chili!

With either method, if the chili looks too thick, feel free to add a little veggie stock to thin it. Chili that gets too thick can easily burn. You can always remove the lid at the end of cooking and allow some of the excess liquid to boil away if your chili looks too thin.

The final product – a steaming bowl of white bean chili!

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