White Bean Chili

A new take on your traditional chili

The first time I had this recipe, it was recommended to me from my sister in law and I used the Giada De Laurentil's White Bean and Chicken Chili Recipe found here and it was delish.

Since our family is focusing more on eating plant based and I like to play with flavors and ingredients, I made a few adjustments to the recipe and it has turned into my husbands favorite chili to date. It makes an appearance frequently during the fall and winter months with some blue corn tortilla chips and a sprinkle of sharp cheddar.

Ingredients:

2 Tbsp of olive oil

1 large onion, chopped

4 garlic cloves, minced

4 large carrots, diced

1/2 large sweet potato, diced

1 small bunch of dinosaur kale, cut into ribbons

1 can of corn (no added salt)

4 cups of vegetable stock

2 cans of cannellini beans, rinsed

2 Tbsp group cumin

1 Tbsp fennel seeds

1 Tbsp dried oregano

2 Tsp chili powder

3 Tbsp flour (or 1 and 1/2 Tbsp of corn starch for gluten free option)

Pepper for seasoning

3 Tbsp minced cilantro

1 lemon, juiced

Optional- Shredded cheddar

Directions:

In a large stock pot heat oil over medium heat, add onion and cook for 3-5 minutes until transparent. Add gardlic and cook for another 30 seconds, add carrots and sweet potato then add the seasonings and mix, add flour (or corn starch) and mix. Add beans, corn and vegetable stock. Bring mixture to simmer, scraping up bits on the bottom. Simmer for about 40-50 minutes or until the liquid has reduced by half and has thickened. Add kale and cook for another 10 minutes. Salt and pepper to taste. Finish with cilantro and juice of 1 lemon, serve immediately. Top with cheese and serve with tortilla chips if preferred.