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
VEGETARIAN WHITE BEAN CHILI
I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.
Provided by Lateshow9
Categories Beans
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
- Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
- Saute for 7 minutes, stirring frequently.
- Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
- Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
- Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.
Nutrition Facts : Calories 207.4, Fat 5.7, SaturatedFat 0.8, Sodium 313.7, Carbohydrate 32.1, Fiber 7.6, Sugar 7.3, Protein 7.4
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