Author Notes
I have to admit I was never a chili lover - even before going vegan. But there's something about perfectly seasoned tomatoes and white beans and a simple one pot meal that made me give chili one more try. And this time, I think it's a winner. Smoky cumin, delicate white beans, sweet stewed tomatoes, and a dash (or many) of tobasco make this chili addictive. And you can eat as many bowls as you like - it's vegan afterall! —CookingConSal
Ingredients
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2 tablespoons
olive oil
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1
white onion, diced
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2
carrots, diced
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3
garlic cloves, minced
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1 teaspoon
cumin
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1 teaspoon
chili powder
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1
bay leaf
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1
can white beans, rinsed well - I used Navy beans
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1/2
28 oz. can crushed tomatoes
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1 cup
vegetable stock, optional
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1
14 oz. can diced tomatoes - I like the ones with onion and garlic but you can use fire roasted, plain, basil, etc.
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1/2
green pepper, diced
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salt and pepper to taste
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several dashes of tobasco to taste
Directions
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Heat oil in a large saute/stock pan over medium heat. Add 1/2 the onion, garlic, and carrots and cook several minutes until onions are tender. Add cumin, chili, and bay leaf and cook another few minutes.
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Turn heat to high and add rinsed white beans, crushed tomatoes, and diced tomatoes. Add vegetable stock if desired for a more “soupy” chili. Reduce to low-medium once boiling.
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Cook another 10-15 minutes to allow flavors to develop. Add several dashes of tobasco depending on taste. Season with salt and pepper.
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Serve with remaining minced onion, green pepper, and optional extra dash of tobasco.
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