Vegetarian White Bean Chili

1 tbsp Extra Virgin Olive Oil
1 Medium Yellow Onion (1 Cup), sliced
2 stalks Celery, sliced
3 cloves Garlic, diced
1 Jalapeno Peppers, diced
3 cups Water
1.5 cubes Not-Chick'n Broth (Edward & Sons), any other vegetarian “chicken” flavored broth, or vegetarian vegetable broth
2 cans (15.5oz) Great Northern Beans or other white bean (undrained)
2 Red Ripe Plum or Roma Tomatoes, diced
1.5 tsp Ground Cumin
2 tsp Chili powder
1 tsp Ground Coriander
¼ cup chopped fresh basil or 1 tsp dried basil
2 tbsp fresh Cilantro or Parsley, chopped
Salt & Pepper, to taste (optional)

*Optional – Top with cheese (vegan cheese is widely available), tortilla chips, or diced green onions

1. Heat oil in 4 qt. sauce pan over medium heat. Add onion, celery and jalapeño; cook for 3-5 minutes, stirring occasionally. Stir in garlic and cook an additional minute, watch that it doesn’t burn.
2. Pour in 3 cups water, 1.5 cubes bouillon, 2 cans beans (undrained), 2 diced tomatoes, spices and herbs; stir well. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 10 minutes or until desired tenderness is reached. Add salt and pepper to taste.


Serving Size: Makes (4) 1½-cup servings