Author Notes
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
Ingredients
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1
large yellow onion, diced
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1/4 cup
olive oil
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1
garlic clove, minced
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1
red bell pepper, chopped into large pieces
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1
yellow bell pepper, chopped into large pieces
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1 teaspoon
ground cumin
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1.5 teaspoons
chili powder
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1/4 teaspoon
red pepper flakes
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2 teaspoons
kosher sea salt
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1
28-ounce can whole peeled tomatoes, undrained
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1
can of cannellini beans, 15 oz.
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pepper to taste
Directions
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Cook the onions in the olive oil over medium heat for about 10-15 minutes, or until the onions start to brown.
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Once the onions are browned, add the minced garlic and cook for about 1 minute.
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Add the cumin, chili powder, red pepper flakes, bell peppers and salt to the pan with the onions and garlic. Cook for another minute.
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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.
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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.
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