Vegetarian White Bean Chili Food

VEGETARIAN WHITE BEAN CHILI

Steps:

• Dice onion and bell pepper and deseed and mince jalapeño. Drain and rinse white beans. Heat oil in a large pot over medium low heat and add onions and peppers to the pot.
• Saute until soft and fragrant - about 5 minutes. Mix in cumin, salt, garlic powder, smoked paprika, and cayenne. Pour beans into the pot. Mash beans down with potato masher - you just want them slightly squished, not mashed into a paste.
• Pour corn, salsa verde, and vegetable broth into the pot and give it a good stir. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and simmer uncovered for 30 minutes.
• Cool slightly and serve with your favorite toppings!

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.

VEGETARIAN WHITE BEAN CHILI

Steps:

• Heat oil in large skillet with cover or a stock pot. Add vegetables and cook on medium heat until tender, about 5 minutes.
• Add next 6 ingredients and cook for about 3 minutes, stirring constantly.
• Stir in broth and evaporated milk.
• Add beans. Bring to a boil. Reduce heat to a simmer and cook uncovered 20-30 minutes.
• TIPS: Garnish chili with chopped fresh cilantro, grated Monterey Jack, sour cream, salsa and tortilla chips.

WHITE CHILI(VEGETARIAN)

Steps:

• Place navy beans in a soup kettle.
• Add water to cover by 2 inches.
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and discard liquid.
• Return beans to pan.
• Add water to cover by 2 inches.
• Bring to a boil, cover and simmer for 45 minutes.
• or until beans are tender.
• Drain and discard liquid.
• Set beans aside.
• In the same kettle, saute onions and garlic in oil until tender.
• Add soups, one cup water, potato, chili powder, bouillon and salt.
• Cover and cook over medium-low heat for 10 minutes.
• Add garbanzo beans, half and half and navy beans.
• Cook over medium heat for 10 minutes or until heated through.
• You could eliminate alot of time and just use canned navy beans.