White Bean Chili

Ingredients

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  • 1 pound dried great northern beans

  • 1⁄2 pound dried chickpeas

  • 4 tablespoons olive oil

  • 5 cloves garlic, minced

  • 1 large onion, diced

  • 4 carrots, diced

  • 1 yellow bell pepper, diced

  • 1 orange or red pepper, diced

  • 3 cups diced tomatoes (can use boxed)

  • 6 oz tomato paste

  • 2 cups tomato juice

  • 1 cup white wine

  • 8 cups vegetable stock

  • 3 teaspoons ground chili powder

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 1/2 teaspoon dried oregano

  • 1 1⁄2 teaspoon died basil

  • 2 to 3 bay leaves

  • Salt to taste

  • 1 jalapeño minced

  • 1 tablespoon fresh lime juice

  • 1 cup corn

  • 1 bunch scallions, diced

  • 1⁄4 cup cilantro chopped

  • Pepper to taste

 

Directions
1. Soak beans overnight and drain before using.
2. Heat olive oil and add garlic onion, carrots and bell peppers. Sauté for 7 minutes.
3. Add the chili powder, cumin , coriander, oregano, basil, bay leaves and salt to coat vegetables.
4. Add wine and let reduce for 3 minutes.
5. Add the drained beans and chickpeas, tomatoes, tomato paste, tomato juice, and stock.
6. Cover the pot and bring to boil. Reduce the heat to medium and simmer for 1 1⁄2 hours or unit the beans are tender and fully cooked
7. Remove from the heat and discard bay leaves. Add the jalapeno, lime juice, corn, scallions, cilantro, pepper and additional salt to taste

Makes 12 servings

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