20 Minute White Bean Chili Food

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!

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.

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.

BLACK AND WHITE BEAN CHILI

Steps:

• In a large pot, heat oil and sauté onions.
• Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
• Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
• Add Cumin and Salt to taste, add celery & simmer another 5 minute.