White Bean Chili
Yeah, so everybody does a white bean chili, so what? So, here's one that is quick, oil-free, gluten free, cholesterol free, but alas!... packed with layers of flavor! Take this to your next chili competition and send me a pic of that trophy, my friend.
- 4C + 1/4 C vegetable broth
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 3 cloves of garlic, minced
- 4.5 oz can of diced green chiles
- 3 tsp chili powder
- 28 oz can of diced roasted red pepper tomatoes (juices included)
- 1.5 C frozen roasted corn
- 4 14 oz cans of great northern beans (drained and rinsed)
- 3 red potatoes cut into 1 " pieces (do not peel)
- 2 TBS dried oregano
- 1 tsp white pepper
- sea salt to taste
Heat a medium sized skillet over high heat, add in 1/4 C vegetable broth, the onion and the celery. Saute for about 3 minutes and add in the garlic and the chiles. Continue to saute for another minute or so, until heated through. Add the chili powder, mix well and transfer to a 6 QT crock pot. Add in the remaining ingredients and set for six hours on high.
Stove top option:
Saute onion through chile as directed above in a dutch oven. Add in the chili powder, mix well and add in the tomatoes through the salt. Bring chili to a boil and down to a simmer. Cover and allow to cook for 1.5 hours, or until the potatoes are tender. Season to taste.
This makes 12 servings and freezes well.
To freeze: portion out into tightly fitted glass containers (such as canning jars). Leave a little space at the top for expansion. Thaw overnight in the refrigerator or for an hour in a warm water. Re-heat over stove top.