Cannellini Bean Chili!
6+
servingsThis might be my favorite soup recipe, of all time! White Cannellini Beans add a really rich, creamy texture to this Chili, making it our favorite comfort food for any time of year!
Ingredients
Olive Oil | or Avocado Oil!
(1-2) CUPS (1-2) White and/or Red Onion | diced | amount is up to you, but we LOVE onions, so it’s 2 CUPS for us!
(2) CUPS (2) Celery | chopped
(2) CUPS (2) Red and Gold Bell Peppers | diced
(2) CUPS (2) Anaheim Peppers | diced
(2) CUPS (2) Carrots | diced
(8-12) cloves (8-12) Fresh Garlic | smashed and minced | we love Garlic, so it’s (12) for us!
½ teaspoon ½ Red Chili Flakes
(1) TABLESPOON (1) Himalayan Salt | I really watch our Salt intake, so it’s just a pinch for us!
(1-2) TABLESPOON(S) (1-2) Cumin | We love it, so it’s (2) TABLESPOONS for us!
(1) teaspoon (1) Onion Powder
(1) teaspoon (1) Garlic Powder
½ teaspoon ½ White or Black Pepper
(1-2) TABLESPOONS (1-2) Paprika | We love it, so it’s (2) TABLESPOONS for us!
Pinch Pinch Cayenne | optional | will add heat, so beware! | my pinch is equivalent to about ½ teaspoon!
½ cup ½ Fresh Cilantro | chopped
Pinch Pinch Oregano | fresh or dried
½ cup ½ Green Onion | chopped
(2) 15 oz (2) Cans of Cannellini Beans | drained and rinsed | or (2) CUPS of dried Cannellini Beans, soaked overnight
(7-8) CUPS (7-8) Vegetable Broth | fresh is always best, and my recipe is HERE!
(3-4) sliced rings (3-4) Red and Green Jalapeños! | just a few slices is all you need!
Squeeze Squeeze Fresh Lime | optional
Salt and Pepper to taste!
Let’s DO THIS!
- Gather your spices, and chop your vegetables. Set aside.
- In a medium pot, sauté Onions in Olive or Avocado Oil until fragrant. Add Celery, Peppers, and Carrots. Sauté for a few more minutes.
- Sprinkle fresh Garlic, Chili Flakes, and Salt.
In a separate bowl, I like to stir together the Cumin, Onion Powder, Garlic Powder, white or black Pepper, Paprika, and Cayenne, then pour over the vegetables, and sauté. Your kitchen should be smelling pretty awesome by now!
Toss in fresh Cilantro and Oregano, then stir to combine.
- Add Green Onions and Cannellini Beans.
- Add Vegetable Broth. (Click HERE for my recipe!)
If you love a super thick Chili, add just (7) CUPS of Broth. Leftover soup will thicken overnight, so we usually go with (8) CUPS.
Stir, and cover. Bring to a boil, then reduce heat, and simmer for (45) minutes to (2) hours, stirring occasionally. The longer this simmers, the richer the soup!
If you are using dry beans, please soak overnight first, then rinse before cooking. You will need to simmer this Chili for another 35-45 minutes, so that they’ll cook through!
I like to use my immersion blender to slightly cream the soup! You can also use a potato masher, and just tamp down on the beans a few times.
- Sprinkle with fresh Cilantro, and drop in a few slices of fresh Jalapeño peppers. (I like to use both red and green Jalapeños!)
- Enjoy with Rice or Quinoa.
Garnish with a squeeze of Lime, chopped Onion and Cilantro, sliced Avocado and Jalapeños!
Serve with your favorite hot sauce!
Push Play!
BEVERAGE PAIRING
- WHITE WINE: Alsace | Riesling
- RED WINE: Malbec | Shiraz | Syrah | Cabernet Sauvignon
- BEER: Any, but we prefer a Lager or IPA with this Chili!
Did you make this recipe?
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