White bean chiliSubmitted by: VALKYR8
IntroductionThis is a meatless and vegan friendly chili. You can make it spicy or dial it down to your tastes. This is a meatless and vegan friendly chili. You can make it spicy or dial it down to your tastes.
2 cups white beans soaked in 6 cups of water overnight, drained
1 tsp canola oil/ olive oil
1 1/2 cups onion chopped
3 tsp garlic minced
1/4 cup hot-mild salsa
2 tsp oregano
pinch of ground cloves
pinch of cayenne or berbera powder
2 tsp ground cumin
Juice of 2 limes (approx 1/2 cup)
1 cup of canned whole tomatoes (or 3 fresh tomatoes, quartered)
1, 28 oz can diced tomatoes
28 oz water (I fill the can that had the tomatoes)
1 vegetable bouillon cube
1 cup frozen corn
Heat oil in large soup pot over medium high heat. Add onion and saute until translucent. Stir in garlic, salsa, oregan, cayenne/ berbera, cumin and cloves. Saute stirring for 3 minutes.
Add the drained beans, lime juice, canned tomatoes, frozen corn, water and bouillon cube and bring to a boil. Reduce and simmer, covered, for 1 1/2 - 2 hours until beans are tender. Garnish with parmesan and fesh cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user VALKYR8.