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
white onion, diced
garlic cloves, minced
can white beans, rinsed well - I used Navy beans
28 oz. can crushed tomatoes
vegetable stock, optional
14 oz. can diced tomatoes - I like the ones with onion and garlic but you can use fire roasted, plain, basil, etc.
green pepper, diced
salt and pepper to taste
several dashes of tobasco to taste
In This Recipe
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.