Smokey White Bean Chili
1 Tbs olive or canola oil
1 medium onion, chopped
1 clove garlic, minced
2 15-oz cannellini beans, rinsed and drained
1 28-oz can diced fire roasted tomatoes in juice (or regular)
1 cup vegetable broth
1-2 Tbs chili powder
1 tsp liquid smoke
pinch cayenne pepper (optional)
salt and pepper to taste
Mash 1 can of beans in a bowl with a fork, set aside.
Heat oil in a large pot over medium-high heat. Add onions, and cook 5 minutes, stirring occasionally. Stir chili powder, garlic and optional cayenne pepper into the onions, cook 1 minute stirring. Add broth and simmer 10 minutes. Add tomatoes with their juice, whole and mashed beans and bring to boil. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Stir in liquid smoke. Season with salt and pepper to taste. Serve warm with bread, vegan sour cream and fresh cilantro if desired.