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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.