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White Bean Swamp Chili

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

White Bean Swamp Chili

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

White Bean Swamp Chili

Directions

  1. In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
  2. Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
  3. Cook for 1-2 hours (I cooked mine for 3 hours).
  4. Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours