Vegetarian White Bean Chili!
By: Kecia’s Flavor Breakthrough!
I really am trying to eat healthier lately. It is really hard to find a satisfying meal that I can take to the office to eat. I find that a hearty hot soup is usually the most satisfying and filling meal for me at lunch time. I think it is the fact that it is hot that makes it that way. So this week this is one of the three I am making up. I divide each batch in half and freeze the containers. Each container gives me 3 days of lunches!
Prep: 20 Cook: 120
- 2 Tbsp. Olive Oil
- 1 Onion, Diced
- 2 Jalapenos, Finely Chopped, Seeds Removed
- 1 Bell Pepper, Chopped
- 2 Tbsp. Flour
- 2 Cloves Garlic, Minced
- 2 Cups Diced Tomatoes
- 6 Cups Vegetable Broth
- 1 Cup Dried White Beans, Rehydrated
- 2 Tsp. Ground Cumin
- 2 Tsp. Chili Powder
- 2 Tsp. Cilantro
- 2 Tsp. Oregano
- Salt and Pepper to Taste
In a large pot, heat olive oil over medium heat. Add onion, jalapenos and bell pepper.
Cook until onion becomes slightly translucent.
Add flour and garlic.
Stir to coat the vegetables.
Stir in the balance of the ingredients.
Bring to a boil, reduce heat and simmer for about 2 hours or until beans are tender. You can use canned beans to reduce this time.