Everyday-for-the-rest-of-my-life chili!

It’s really just called white chili. Or maybe it’s white bean chili? There’s no tomato sauce or chili powder so it’s not one big pot of spicy hot redness. But it does have a kick to it.

This is so freakin’ easy to make and addictively tasty that I’ve already made 3 batches in the course of 2 weeks. We served it to guests, packed it for lunch, and are now enjoying it for dinner. It’s so flavorful!

The star guests:

  • Great Northern beans (5 15 oz.-cans or roughly 4 cups of dried beans or a little less than 2 lbs, cooked)
  • Garlic – 5 to 6 cloves
  • 2 large onions diced
  • Cooking oil
  • 2 cans of diced green chili
  • Vegetable broth – one box
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1.5 tsp cayenne powder (or more)
  • 2 cups dried TVP (texturized vegetable protein) (or use a package of frozen)
  • 2 chopped Jalapenos (optional)
  • 2 diced tomatoes (optional)

I use cannellini beans because I couldn’t find dry great northern beans. The original recipe calls for great northerns. I used to think they were the same but they are not. Cannelini’s are a little bigger.
IMG_0324-001I soak before cooking beans if I plan ahead. Otherwise I just cook the shit out of it without soaking. This time I did the latter. Stir fry the onions, garlic, and fresh jalapenos until the onions are soft. IMG_0326

Add tomatoes if you want (it won’t turn the chili red). And canned green chilies.
IMG_0336Add the spices. IMG_0345

Add the TVP.
IMG_0348And the beans. IMG_0349

Basically put everything into the pot.
Simmer for 30 minutes.

The beans make the chili thick and the vegetable broth and canned green chilies are enough to salt the whole dish.

Serve with nutritional yeast, diced avocados, and corn chips if you want.

If you have a slow cooker, this works really well. After browning the onions, just dump everything into the cooker and leave it all day. My slow cooker is too small to fit everything so I just cook it on the stove.

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