This recipe is inspired by Ina Garten's chicken chili, but with a vegan twist, in which cannellini beans are substituted for chicken. You get the same amount of soul and heat as a bowl of meat chili but without the heaviness. This is always a hit at potlucks with vegetarians and meat eaters alike. —Sherry Jun
large yellow onion, diced
garlic clove, minced
red bell pepper, chopped into large pieces
yellow bell pepper, chopped into large pieces
red pepper flakes
kosher sea salt
28-ounce can whole peeled tomatoes, undrained
can of cannellini beans, 15 oz.
pepper to taste
In This Recipe
Cook the onions in the olive oil over medium heat for about 10-15 minutes, or until the onions start to brown.
Once the onions are browned, add the minced garlic and cook for about 1 minute.
Add the cumin, chili powder, red pepper flakes, bell peppers and salt to the pan with the onions and garlic. Cook for another minute.
Empty the contents of the tomatoes, including the juice in the can, into the pan with everything else. You can crush the tomatoes into smaller pieces with a big serving spoon while they're in the pan.
Rinse the cannellini beans and add to the pot. Bring everything to a boil and then reduce the heat to a simmer. Cook until the juices thicken, which should be about 30 minutes. Serve with some quinoa or tortilla chips.