White Bean Vegetarian Chili
Who doesn’t love a bowl of piping hot chili? When it’s made with fresh with nutrient-rich ingredients, it’s a no-brainer! Prepare the beans in advance, then cook up a pot of this warming chili in no time. Serve with a simple green salad as a side, or add in some brown rice or quinoa for a heartier meal. Enjoy!
INGREDIENTS
Serves 8
2 tablespoons olive oil
1 onion, minced
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cinnamon
1 jalapeño pepper, seeded and diced
2-3 cloves garlic, chopped
3 large carrots, sliced
2 stalks celery, sliced
2 medium zucchinis, chopped
1 large red or orange bell pepper, seeded and diced
1 large sweet potato, peeled and cubed in small pieces
2 cups fresh tomatoes with juice, diced
1 cup vegetable broth
1 cup water (add more or less to desired thickness)
1/4 cup cilantro, extra for garnish
One 7-ounce jar tomato paste (choose glass over canned, if possible)
3 cups cooked white beans (equivalent to two 15-ounce cans – use BPA free)
1 teaspoon sea salt
Salt & fresh ground pepper to taste
Toppings:
Avocado, diced
Fresh cilantro, chopped
Who doesn’t love a bowl of piping hot chili? When it’s made with fresh with nutrient-rich ingredients, it’s a no-brainer! Prepare the beans in advance, then cook up a pot of this warming chili in no time. Serve with a simple green salad as a side, or add in some brown rice or quinoa for a heartier meal. Enjoy!
INGREDIENTS
Serves 8
2 tablespoons olive oil
1 onion, minced
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cinnamon
1 jalapeño pepper, seeded and diced
2-3 cloves garlic, chopped
3 large carrots, sliced
2 stalks celery, sliced
2 medium zucchinis, chopped
1 large red or orange bell pepper, seeded and diced
1 large sweet potato, peeled and cubed in small pieces
2 cups fresh tomatoes with juice, diced
1 cup vegetable broth
1 cup water (add more or less to desired thickness)
1/4 cup cilantro, extra for garnish
One 7-ounce jar tomato paste (choose glass over canned, if possible)
3 cups cooked white beans (equivalent to two 15-ounce cans – use BPA free)
1 teaspoon sea salt
Salt & fresh ground pepper to taste
Toppings:
Avocado, diced
Fresh cilantro, chopped
METHOD
In a large stockpot, heat 1 tablespoon of olive oil and sauté the onion. Once the onion begins to sweat, add oregano, chili powder, cumin, cinnamon, jalapeño and garlic. Stir to coat the onion and cook for 1-2 minutes. Next, add additional olive oil, carrots, celery, zucchini, bell pepper, sweet potato, and tomatoes, and cook for 4-5 minutes. Add water, vegetable stock, tomato paste, salt, cilantro and cooked beans to the pot. Bring to a boil. Reduce to simmer and cover. Cook the mixture for approximately 35-40 minutes or until all vegetables can be pierced with a fork. Serve hot and top each bowl with avocado and cilantro. For a little heat, add a dash of hot sauce or crushed red pepper flakes.
NOTE: This recipe works with any combination of beans.
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