Vegetarian White Bean Chili

Name: Vegetarian White Bean Chili
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 serving(s)
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

(1)

Recipe 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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.
Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
Saute for 7 minutes, stirring frequently.
Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
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.
Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

Submit a Recipe Correction