Sunday, November 13, 2011

Smokey White Bean Chili

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.


  1. Hi Elisabeth! Beautiful blog, I'll be visiting often :-) and adding you to my blog roll!

    Vegan Fazool blog

  2. P.S. I was just your 100th follower, yay!


  3. Looks wonderful! Where did you get the bread?

  4. @Dawn Thank you very much! Your blog is pretty, too!
    @Vic Whole Foods "Organic Paesano Heart Bread " Very tasty, spongy and absorbent for chili and soups.