White Bean Chili
Course: Featured, VegetarianDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
40
minutesCalories per serving
270
kcalThis is the greatest vegetarian Chili con Carne alternative for those who enjoy spicy nutritious food that is healthy and doesn’t contain any meat. My husband is a big fan of meat and when I’ve presented him this dish, his first reaction wasn’t of an excitement: “Does this chili contain meat?” he asked. “No, it’s vegetarian” I’ve responded cautiously. He didn’t say anything to that, because he loves me, but his face was like 😞
But when he started eating it, I saw he was actually enjoying the dish, it contains a lot of bean-type ingredients that contain vegetable proteins that are so important for vegetarian dishes to make them delicious. I hope you enjoy this recipe that will give you a lot of energy for the day guaranteed!
But when he started eating it, I saw he was actually enjoying the dish, it contains a lot of bean-type ingredients that contain vegetable proteins that are so important for vegetarian dishes to make them delicious. I hope you enjoy this recipe that will give you a lot of energy for the day guaranteed!
Ingredients
200 g (7 oz) chickpeas (cooked)
5 g (0.18 oz) cumin (ground)
3 garlic cloves (minced)
200 g (7 oz) white beans (cooked)
200 g (7 oz) black-eyed peas (boiled)
100 g (3.5 oz) sour cream
2 cup vegetable broth
3 tsp olive oil
2 green chili peppers (diced)
4 jalapeno peppers (finely diced)
1 medium onion (diced)
2 tsp red or cayenne pepper
1 tsp ground oregano
1 tsp paprika
1 tsp salt
1 cans of corn
Bunch of cilantro
60 g (2.2 oz) cashews
100 g (3.5 fl oz) water
Directions
- Sauté the onion in olive oil until soft, then add the garlic, green chili and jalapenos and sauté for 2-3 more minutes. If you are using canned peppers, it is best to add them 5 minutes before the dish is ready.
- Add vegetable broth, spices, salt and beans. Let the mixture come to a boil, then reduce the heat to medium. Cook the beans for about 20 minutes.
- At the very end, add corn and cook for another 5 minutes.
- In the meantime, puree the cashews in a blender, adding a little water to make the process easier. Set the mixture aside
- Add chopped cilantro leaves and chopped cashew nuts to the saucepan
- Pour the hot chili into bowls, top with a dollop of sour cream and enjoy!
