Foodie Friday! Feature: White Bean Chili

Southwestern White Bean Soup

1 1/2 cups of Northern White Beans

3 Stalks of Celery

6 carrots

1/2 Onion chopped coarsely

3 Cloves Garlic

1 cup of white corn (off the cob, ~ 3 cobs)

6 Ripe Vine or Roma Tomatoes cut in quarters

1 Green Bell Pepper chopped coarsely

2 dried Ancho or Chipotle Chilis

1 tsp Ancho Chili powder

1/4 tsp of grated ginger

1/4 cup fresh chopped oregano

1/4 cup fresh chopped basil

4 cups of water

Salt

Pepper

 

*** Optional - Add already browned ground turkey, ground chicken, or Textured Vegetable Protein for substance.

 

Prep time: 30 min

Cook time: 60-90 min (30-45 min if pressure cooker used)

Directions:

Bring water to boil and add White Navy beans.  Boil on medium high heat for 45-60 min until beans are soft, but not overly mushy.  As the beans boil, continue to check water levels to avoid burning.  Add the chopped vegetables (celery, tomatoes, onion, garlic, green pepper, chili peppers, chili powder, and corn).  If adding meat or TVP, add here (having it already browned before adding). Continue to simmer on medium heat for 20 - 25 min.  If the water level has decreased from cooking, add 1 - 2 cups to desired consistency.  Continue to simmer on low for 15 - 20 min. Salt & Pepper to desired taste.

 

Serves 8-10

Serving size 1 1/2 cups