Vegetarian White Bean Chili

Submitted by Lateshow9

"I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight."

 

• Ready In: 2hrs 30mins
• Ingredients: 26
• Serves: 12

ingredients

• 1 lb great northern bean, dried
• 1⁄2 lb chickpeas, dried
• 4 tablespoons olive oil
• 5 garlic cloves, minced
• 1 large yellow onion
• 4 carrots, peeled and diced into 3/4 inch pieces
• 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
• 1 red bell pepper, seeded and diced into 3/4 inch pieces
• 24 ounces diced tomatoes
• 6 ounces tomato paste
• 2 cups tomato juice
• 1 cup white wine
• 8 cups vegetable stock
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1⁄2 teaspoons dried oregano
• 1 1⁄2 teaspoons dried basil
• 3 bay leaves
• salt
• pepper
• 1 jalapeno pepper, minced
• 1 tablespoon lime juice
• 1 cup corn kernel
• 1 bunch scallion, diced
• 1⁄4 cup fresh cilantro, chopped

directions

1. Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
2. Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
3. Saute for 7 minutes, stirring frequently.
4. Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
5. Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
6. Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

Reviews

[Margee B.]

Great recipe but no way I would add 8 cups of broth (could this be a typo in the recipe?). I used 2 cans (undrained) of white beans and 1 can of chickpeas instead of the dry beans and the consistency was just thick enough without adding the broth. I added the "greens" at the last minute -- that made this chili the most colorful and tasty!