Vegan White Bean Chili

This hearty warm-up goes especially well with cornbread and a tall glass of lemonade.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Easy


Serves: 8

Ingredients

  • ¼ cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 2 cups chopped yellow bell peppers
  • 2 tsp. salt
  • 1 Tbsp. chopped garlic
  • 2 medium jalapeño peppers, seeded and chopped
  • 1 Tbsp. ground ancho chili pepper or ½ tsp. crushed red pepper flakes
  • 1 chipotle in adobo, chopped
  • 4 tsp. ground cumin, toasted briefly in a dry pan
  • 1 can (28 oz.) plum tomatoes, roughly chopped, juice included
  • 3 cans (16 oz.) cannellini beans, rinsed and drained
  • 1 cup tomato juice

Directions

  • Heat the oil in a heavy-bottomed Dutch oven or soup pot. Add the onions, carrots, bell peppers, and salt; cook 15 minutes over medium heat, until the onions are soft. Add the garlic, jalapeños, ancho, chipotle, and cumin; cook 5 minutes more.
  • Stir in tomatoes, beans, and tomato juice. Simmer about 45 minutes. Serve hot.