I have to admit I was never a chili lover – even before going vegan. But there’s something about perfectly seasoned tomatoes and white beans and a simple one pot meal that made me give chili one more try. And this time, I think it’s a winner. Smoky cumin, delicate white beans, sweet stewed tomatoes, and a dash (or many) of tobasco make this chili addictive. And you can eat as many bowls as you like – it’s vegan afterall! —CookingConSal
white onion, diced
garlic cloves, minced
can white beans, rinsed well – I used Navy beans
28 oz. can crushed tomatoes
vegetable stock, optional
14 oz. can diced tomatoes – I like the ones with onion and garlic but you can use fire roasted, plain, basil, etc.
green pepper, diced
salt and pepper to taste
several dashes of tobasco to taste
- Heat oil in a large saute/stock pan over medium heat. Add 1/2 the onion, garlic, and carrots and cook several minutes until onions are tender. Add cumin, chili, and bay leaf and cook another few minutes.
- Turn heat to high and add rinsed white beans, crushed tomatoes, and diced tomatoes. Add vegetable stock if desired for a more “soupy” chili. Reduce to low-medium once boiling.
- Cook another 10-15 minutes to allow flavors to develop. Add several dashes of tobasco depending on taste. Season with salt and pepper.
- Serve with remaining minced onion, green pepper, and optional extra dash of tobasco.