White Bean Vegetable Chili
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Ingredients
2 cups presoaked white navy beans
¼ cup olive oil
3 cloves garlic, peeled and chopped fine
2 medium-size onions, peeled and chopped fine
1 orange bell pepper, seeded and chopped fine
2 medium zucchini, ends trimmed and chopped fine
5 large tomatoes, chopped fine
2 TBSP fresh thyme leaves, chopped fine
½ tsp dried oregano flakes
1 TBSP cumin powder
2 TBSP chili powder
1 tsp paprika powder
1 TBSP salt
1 TBSP black pepper
440 grams presoaked white navy beans
60 ml olive oil
3 cloves garlic, peeled and chopped fine
2 medium-size onions, peeled and chopped fine
1 orange bell pepper, seeded and chopped fine
2 medium zucchini, ends trimmed and chopped fine
5 large tomatoes, chopped fine
2 TBSP (30 ml) fresh thyme leaves, chopped fine
½ tsp (2.5 ml) dried oregano flakes
1 TBSP (15 ml) cumin powder
2 TBSP (30 ml) chili powder
1 tsp (5 ml) paprika powder
1 TBSP (15 ml) salt
1 TBSP (15 ml) black pepper
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Instructions
- To prepare the beans, soak them in a large pot of water overnight, or for about 12 hours.
- Drain and rinse the beans thoroughly under running water. Drain again, and set aside.
- In a large soup pot, heat the olive oil over moderate heat.
- Add in the garlic, onions, and bell peppers, and cook, stirring often, till softened. This will take about 5-7 minutes.
- Next, add in the zucchini and tomatoes. Stir into the pot.
- Add the flavorings – the fresh thyme, oregano flakes, cumin, chili, and paprika powders – and the salt and black pepper.
- Finally, add in the navy beans. Allow them to cook on high heat for approximately 5-10 minutes.
- Then reduce the heat to a low simmer, cover the pot, and cook the vegetarian chili for 1½ to 2 hours, or until beans are cooked through and tender.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds or beans. Enjoy this chili wrapped in a SCD Crepe, or with a drizzling of Nonnie's SCD Ketchup (see Related Recipes).
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