Smoky White Bean Chili

OK, I know chili is typically a wintertime staple, but I’m a rebel and make things I like when I feel like making them 🙂
Today, I was in the mood for a hearty bowl of beans and needed to use up some leftovers. So this super easy and satistfying recipe was born:

Smoky White Bean Chili
(vegan, gluten-free, low fat)

2-3 Tbs. canola oil
1/2 large red onion
1 small green pepper
1/3 cup frozen roasted corn
2 cans of diced tomatoes
3 Tbs. tomato paste
2 seeded chipotles in adobo, plus 1 Tbs. chipotle sauce
1 tsp. liquid smoke
1 can northern beans
1 can white kidney beans (or other white bean)

1. Heat oil on medium heat as you dice onions and green peppers into bite size pieces.
2. Cook onions about 3 minutes, until almost translucent, and then add green peppers. Cook for 7 more minutes.
3. Add frozen corn and stir until heated through. (If corn is not frozen, wait until you add the beans.)
4.  Add diced tomatoes, paste, chipotles and adobo sauce, and liquid smoke. Stir to combine.
5. Finally, add beans and bring to a boil. Turn heat to low and let simmer for at least 15 minutes to allow flavors to mesh.
6. Garnish with fresh cilantro (if ya got it) and serve.

If you’re going dairy style, try serving a bowl of this spicy chili with a dollop of plain, ff greek yogurt to cut the heat. The creamy, tart yogurt complements the savory, smoky flavors nicely.

Hubs' bowl o' chili. He liked it!

Chili is so versatile that you can really add anything you’ve got on hand, especially peppers or other produce that are about to go bad. The keys to this recipe are the liquid smoke and chipotle peppers. Just make sure you de-seed the peppers unless you want a fiery chili! I removed 90% of the seeds and it was still plenty spicy! The roasted corn also complements the smokiness, but isn’t necessary if you can’t find it (I got my bag at TJ’s, obviously.)

smoky, spicy goodness

Yay for one pot wonders!!

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