20-MINUTE VEGETARIAN WHITE BEAN CHILI
I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 23
Steps:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!
Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
GERMAN WHITE BEAN CHILI
I came up with this recipe while thinking of the foods that are German staples and how I could mix them together in a way that result in a satisfying, memorable meal. I won a chili cookoff with this recipe one week later. I hope you enjoy.
Provided by Curtis H. Breville
Categories European
Time 1h
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground turkey and the bockwurst in a large skillet.
- In a large pot on medium-high heat, put in the heavy crème.
- Remove dark edge from the gouda and add the gouda to the pot.
- Stir until the gouda is melted.
- Add the 2 packages of chili seasoning, ground pepper, salt, seasoning, milk, and mustard and stir well.
- Add the 4 cans of white beans and 2 cans of diced tomatoes& green chilis Drain the sourkraut and add half of it to the pot.
- Once browned, drain the fat and add the turkey to the pot.
- Slice the bockwurst into small 1/4-inch pieces and add to the pot.
- Add the water, milk, and rauchbier to the pot.
- Mix the corn starch with a 1/4-cup of cold water and stir until smooth, add to the chili.
- Put lid on top and simmer, Stirring occasionally for a half-hour.
Nutrition Facts : Calories 377.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 25.5, Sodium 241.2, Carbohydrate 58, Fiber 14.2, Sugar 2.1, Protein 26.5
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
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WHITE BEAN CHILI WITH ROASTED CORN AND PEPPERS
From daringgourmet.com
5/5 (22)Category Entree, Main DishCuisine American, MexicanCalories 220 per serving
- Roast the Peppers and Corn: Heat the oven broiler. Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet. Place them roughly 6 inches from the broiler element.Roast the peppers for about 10 minutes or until the skins are blackened and blistery. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily. Peel off the skins of the peppers and roughly chop them.To roast the corn, toss the corn in a tablespoon of oil and spread it out on the baking sheet. Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown.Set the roasted peppers and corn aside.
- Make the Soup:In a soup pot, heat the oil and saute the onions until soft and translucent,5-7 minutes. Add the garlic and cook for another minute.Add all the beans, corn, peppers, and spices to the pot along with the broth. Bring to a boil, reduce the heat to medium, cover, and simmer for 30 minutes.
- Remove 2 cups of the soup and puree it in a blender until smooth. Return the pureed soup to the pot. Stir in the lime juice and cilantro. Add more salt and pepper to taste.Note: This soup tastes even better the next day after the flavors have had more time to develop.Makes 6 smaller servings or 4 large servings
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