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White Bean Chili

  By Glenn McCarthy  ,

October 26, 2015

Like many soups and stews, this tastes best the day after it is made - if you can wait that long!

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¼ cup coconut oil or dairy-free margarine

1 small onion, diced

2 carrots, peeled and diced

1 tsp. ground cumin

2 tsp. chili powder (more to taste)

2 vegan chicken flavored bouillon cubes

5 cups water (or use 5 cups prepared vegetarian chicken flavored both broth and omit the water and bouillon cubes)

4 (15-oz. each) cans organic white beans, drained and rinsed (like great northern)

1 bay leaf

1 T cornstarch mixed with a tablespoon or two of water to thicken (add more or less -your preference)

1/2 cup unsweetened coconut milk (or other plant milk)

1/2 cup vegan sour cream (like Tofutti - the vegan sour cream adds a nice flavor, but is optional)


Heat the coconut oil in a medium-large stockpot. Add the diced onions and carrots and sauté for 7 minutes.

Add the cumin, chili powder and bouillon cubes and continue to sauté for another two or three minutes.

Add the water, beans, and bay leaf and bring the contents to a boil.

Lower the heat and simmer, partially covered, for 1 hour, stirring occasionally.

Remove the bay leaf. Bring the beans back to a boil and add the cornstarch/water mixture. Lower the heat and add the coconut milk and stir well to incorporate.

Simmer an additional 5 minutes.

At this point, you can remove about a third of the beans, puree them, then add them back to the pot or serve as it.

Glenn's Notes:
Serve accompanied with small bowls of diced red onion, crumbled veggie bacon bits and additional vegan sour cream.
This recipe is adapted from Pam Georges’ Creamy White Bean Chili recipe.



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