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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
- 2 tablespoons olive oil
- 1 white onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1 can white beans, rinsed well - I used Navy beans
- 1/2 28 oz. can crushed tomatoes
- 1 cup vegetable stock, optional
- 1 14 oz. can diced tomatoes - I like the ones with onion and garlic but you can use fire roasted, plain, basil, etc.
- 1/2 green pepper, diced
- salt and pepper to taste
- several dashes of tobasco to taste
- 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.
- 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.
- Cook another 10-15 minutes to allow flavors to develop. Add several dashes of tobasco depending on taste. Season with salt and pepper.
- Serve with remaining minced onion, green pepper, and optional extra dash of tobasco.