Smoky Green and White Chili



Looking for something healthy?  Here it is, folks.
I love the flexibility of chili: keep it in the freezer for emergency dinners, serve it over brown rice or on top of potatoes, scoop it with tortilla chips, contrast with avocado or tomato, scoop it on top of a veggie burger, or serve it by itself with a dab of yogurt.   And this is a different take on chili, as it is deliciously smoky and made completely without tomato.  The liquid smoke, as we discussed when making Smoky Tempeh 'Bacon', is merely a collection of the condensation that occurs when wood is burned.  It is not some spooky artificial flavoring, so go out and get some.

Prep Time: 5 Minutes
Cooking Time: 20 Minutes
Yield:  3-4 Servings
Ingredients:

1 Tbsp Olive Oil
1 Green Bell Pepper
2 Medium White Onions
1 Tbsp Chili Powder
1 Tsp Cumin
1 Tsp Oregano
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper
2 Cups Vegetable Stock
½ Tsp Liquid Smoke
1 ½ Tbsp Arrowroot Powder or Kuzu Root Powder (or cornstarch, if you’re in a pinch)
1-15 oz Can of Cannellini Beans
1-15 oz Can of Chickpeas
2 Big Handfuls of Baby Spinach
Optional: Fresh Cilantro

Heat olive oil a large pot over medium heat and add onions and green pepper.  Saute until soft, about 8 minutes, over medium-low heat, stirring occasionally.  Add chili powder, cumin, oregano and sea salt.  Stir to combine and cook for one minute.  Pour in vegetable stock and stir in liquid smoke.  Turn up the flame to bring to a simmer, then lower the heat to keep it at a gentle bubble.   Dissolve arrowroot in a little water, then stir it into the chili mixture.  Stir and simmer until mixture begins to thicken, then add both kinds of beans.  Turn the heat to keep it at a gentle bubble and let cook for another ten minutes.  Stir in baby spinach until it wilts.  Turn off the heat, let sit for ten minutes and serve.  Optional:  Garnish with fresh cilantro.

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