Oil free and low sodium!!
Easy to prepare, healthy and hearty vegan white bean chili. Great for meal prep; easily portion in containers and store in refrigerator or freezer.
Ingredients
1/3 cup water for sautéing oil free!
2 medium red onions
4 ribs celery, chopped
4 medium carrots, chopped
1 large red bell pepper, diced to 1/2″ thickness
1 large orange bell pepper, diced to 1/2″ thickness
1 tsp salt
6-8 cloves garlic, minced
2 tsp chili powder, or more to taste
1 1/2 tbsp cumin powder
1 1/2 tbsp paprika
2 tsp dried oregano
8 vine ripe tomatoes, chopped
1 16 oz. bag of dried white beans, cooked
4 cups low sodium vegetable broth, or check out my pumpkin curry video which includes a bonus recipe for preparing vegetable broth at home; no salt added, and saves you money!
Pumpkin Curry and Homemade Vegetable Broth:
2 bay leaves
Garnish
Fresh cilantro or parsley leaves
Avocado slices
Fresh squeezed lime juice
Method
Add water to large stock pot
Add red onions, celery, carrots, bell peppers
Saute 7-10 minutes on medium heat
Add cumin, chili powder, paprika, oregano, minced garlic
Saute 1 minute, stirring constantly
Add fresh tomatoes and white beans, then add vegetable broth and bay leaves
Simmer gently for 30 minutes, adding chili powder and 1/4 tsp salt as needed, to taste
Once vegetables tender, remove chili from heat and allow to cool a few minutes
Remove bay leaves from pot
To add body and texture to the chili, remove 3 cups of chili from the pot and blend it in a blender, then return to pot and mix well
Alternatively, use an immersion blender and pulse on high 25-30 times.
Stir well to combine
Scoop into serving dishes
Garnish with fresh cilantro or parsley leaves, avocado slices, and fresh squeezed lime juice
Makes 12 moderate sized portions of chili
Enjoy!
Marissa de Crom, MPH, RD, CDN
Music credit: Inner Peace, by Mike Chino, downloaded from
Recipes consulted in creation of this chili recipe: