Vegetarian White Bean Chili |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight. Ingredients:
1 lb great northern bean, dried |
1/2 lb chickpeas, dried |
4 tablespoons olive oil |
5 garlic cloves, minced |
1 large yellow onion |
4 carrots, peeled and diced into 3/4 inch pieces |
1 yellow bell pepper, seeded and diced into 3/4 inch pieces |
1 red bell pepper, seeded and diced into 3/4 inch pieces |
24 ounces diced tomatoes |
6 ounces tomato paste |
2 cups tomato juice |
1 cup white wine |
8 cups vegetable stock |
3 teaspoons chili powder |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
3 bay leaves |
salt |
pepper |
1 jalapeno pepper, minced |
1 tablespoon lime juice |
1 cup corn kernel |
1 bunch scallion, diced |
1/4 cup fresh cilantro, chopped |
Directions:
1. 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.
2. Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
3. Saute for 7 minutes, stirring frequently.
4. Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
5. 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.
6. Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.
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