Spicy White Bean Chili
Monday June 14, 2010 12:08 PM
Ingredients:
How to prepare:
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans and lentils. Stir in the broccoli, zucchini and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired. Ladle into bowls and sprinkle with the shredded cheese and basil. Serve with rolls and a salad. Enjoy!
Shared by: Laurie, TheBAG Lady
- 3 T. olive oil
- 2 onions, chopped
- 2 celery stalks, cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 cloves garlic, finely chopped
- 1/2 cup chili powder
- 1 T. ground coriander
- 1 T. ground cumin
- 2 tsp. dried oregano
- 1 tsp. dried crushed red pepper, optional
- 2 14 1/2-oz. cans diced tomatoes with juices
- 1 11 1/2-oz. can tomato juice
- 1 6-oz. can tomato paste
- 1 3-inch piece Parmesan cheese
- 2 tsp. salt, plus more to taste
- 8 cups vegetable
- 2 15 1/2-oz. cans garbanzo beans, drained and rinsed
- 2 15-oz. cans cannellini beans, drained and rinsed
- 1/2 cup dried green lentils
- 3 cups broccoli fFlorets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
- 1/2 cup freshly shredded Parmesan
- 1/4 cup thinly sliced fresh basil leaves
How to prepare:
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans and lentils. Stir in the broccoli, zucchini and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired. Ladle into bowls and sprinkle with the shredded cheese and basil. Serve with rolls and a salad. Enjoy!
Shared by: Laurie, TheBAG Lady
