20 Minute Vegetarian White Bean Chili Food

WHITE BEAN CHILI

Steps:

• In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
• Add all of the spices and sauté for an additional 2-3 minutes.
• Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
• Add beans and continue to simmer lightly for 15-20 minutes.
• With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
• Fold in corn and cilantro and turn off the heat.
• Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.

CREAMY VEGETARIAN WHITE CHILI

Steps:

• In a large pot or Dutch oven, heat the olive oil and fry the onion over medium heat for 4-5 minutes until translucent.
• Add the garlic and green chili and continue to cook for another minute until fragrant. Stir in the ground cumin, oregano, and cayenne pepper and cook for 30 more seconds.
• Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.
• Add the beans and sweetcorn and simmer for 10-15 minutes. Stir in the lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread and topped with extra lime wedges, sliced green chili, and a dash of sour cream if you like.

20-MINUTE EGG-DROP CHILI

Steps:

• Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
• Sauté garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
• Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
• Cover and heat through until not quite boiling.
• While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
• When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
• Return to low heat and heat through, perhaps another 2-3 minutes.
• Serve topped with any or all garnishes you choose. Or without, your choice.

HARISSA AND WHITE BEAN CHILI

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.

20 MINUTE WHITE BEAN CHILI

Steps:

• In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender.
• Add turkey.
• Cook until done, stirring occasionally to break up meat.
• Drain.
• Stir in tomatoes, chicken broth, mustard, chili powder and pepper.
• Heat to a boil.
• Reduce heat.
• Simmer for 10 minutes.
• Stir in beans and corn.
• Cook 5 minutes.
• Top with tortilla chips, shredded cheese and cilantro, if desired.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

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!