This post originally appeared on Green Girl Eats.
Chili is usually a dead of winter kind of meal. Something that stews and simmers over a low heat for an hour or more. Which is probably not something you want to do once the temperature starts to spike… Though I have gone on a number of baking sprees in mid-July.
The heart wants what it wants.
Something I’m adjusting to in Colorado’s version of spring is the super-warm weather (hello, sun!) that cool downs to sometimes half (or more) of the day’s record-high temperature. Talk about a drop. So when it comes time to think about dinner, a bowlful of a super-simple chili could be just the ticket. Pair it with some warm vegan cornbread, and you’ll find me at the table any time of year.
Vegan White Bean Chili
INGREDIENTS
1 28 ounce can diced tomatoes
½ red onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 large carrot, peeled and chopped
1 ½ tsp paprika
1 ½ tsp all-purpose seasoning*
1 15 ounce can navy beans, rinsed (or whatever your favorite type of bean is)
¼–½ cup vegetable stock
Salt and pepper, to taste
Olive oil
1 avocado (optional)
*This one is my favorite lately. It’s not just for pizza anymore!
DIRECTIONS
Start by heating a good bit of olive oil in a large pot over medium-high heat. Cook the onions until they start to wilt down, about five minutes. Season with salt and pepper, add the garlic, and cook for one minute more. At this time, you might start to notice the onions and garlic sticking a bit, so you can use some of the stock to loosen them up. Add a few tablespoons to scrape the bottom of the pot.
Add the carrot and pepper and the rest of the vegetable stock. Allow this to simmer gently for a few minutes or until the added vegetables begin to soften (five-ish minutes is a good time frame).
At this time, add in your seasoning and more salt and pepper. Add your canned tomatoes and stir well. Stir in your beans—well rinsed—and reduce the heat to low. Allow to simmer for about 30 minutes, until heated through and slightly thickened.
Serve with sliced avocado on top (a great alternative for those who pass on cheese!) and cornbread on the side.
How easy was that?
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Helen Williams is a Colorado transplant who is passionate about cooking, writing, and combining the two on her vegetarian and vegan food blog, Green Girl Eats. She strives, every day, to be less sorry. When she’s not in the kitchen, you can find her reading, loving the community at Holstee, or trying to pet your dog.