Easy Vegetarian White Bean Chili Food

EASY VEGETARIAN WHITE BEAN CHILI

Steps:

• Heat a bit of olive oil in a 6-quart stock pot. Saute the garlic, bell pepper, and onion for around 5 minutes or just until tender.
• Add vegetable broth, cream cheese, white chili seasoning (or substitute seasonings), and green chilies. Cook for around 10 minutes on medium heat, stirring occasionally.
• Add beans and corn and season with salt and pepper. Cook an additional 5 to 10 minutes or until ingredients are heated through. Serve topped with your favorite toppings (e.g., sour cream, avocado, shredded cheese, olives). Refrigerate leftovers for up to 1 week.

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!

VEGETARIAN WHITE BEAN CHILI

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.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.