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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
- 1 large yellow onion, diced
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 red bell pepper, chopped into large pieces
- 1 yellow bell pepper, chopped into large pieces
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1/4 teaspoon red pepper flakes
- 2 teaspoons kosher sea salt
- 1 28-ounce can whole peeled tomatoes, undrained
- 1 can of cannellini beans, 15 oz.
- pepper to taste
- 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.