white bean Chili

I love making chili, because it’s so easy to throw whatever you have in it.. This “white” version incorporates white beans and jackfruit for a lighter version of the classic. If you don’t have or want to use jackfruit, you can substitute with vegan chicken, soy curls or just make a straight bean chili. Either way, it’s warm, filling, and just what you’re looking for on a cool fall day.

Ingredients:

• 1 10 oz can jackfruit

• 3 15 oz. cans of white beans (I like to mix cannellini and navy beans)

• 2 4oz. cans diced green chile

• 1 white or yellow onion, chopped

• 2-3 cloves garlic

• 2 T. oil (avocado, grapeseed)

• 6 C. water

• 2 T. chili powder

• 1 T. cumin powder

• 1/2 tsp. oregano

• 1 1/2 tsp. salt (or to taste)

• 1 1/2 tsp. Better than Bouillon ( No Chicken)

• Fresh cracked pepper

  
  

Optional toppings

cheese

red or green onion

sour cream

tortilla strips

pico de gallo

cilantro

avocado

corn

Directions:

1. Heat oil in a large pot over medium-high heat. Finally chop onion and saute until translucent. Add chopped garlic and continue to saute for another minute.

2. Add green chilis, beans, jackfruit, and spices and cook for about 2 minutes.

3. Add water and bouillon, then turn to high heat to bring chili to a boil. Once the mixture is bubbling, lower the heat to medium- low and mix well so that spices and bullion are fully incorporated.

4. Let cook for 30 minutes to 1 hour (or until the chili has reduced) and slightly thickened.

5. Check for seasoning and add salt and pepper as needed (the bouillon is quite salty, so it’s best to taste before you add).

6. If you’d like a creamier chili, you can smash some of the beans with a potato masher.

   
   
   

Let me know if you try this recipe out, would love to hear what you think or did differently!

Thanks for taking the time-

Debbie

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