Recipe time! I’ve gotten requests for this super easy and super yummy recipe a lot lately. Here she be!
Black and White Bean Chili from Robin Robertson’s VEGAN: on the Cheap
Makes 4-6 servings
1 TBS olive oil
1 large onion, chopped
2 garlic cloves, minced
1 small green bell pepper, finely chopped (I was out so I omitted this last time.)
1, 28-ounce can of diced tomatoes, undrained -or- 2, 14.5-ounces cans of diced tomatoes, undrained
3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed (I used 1 black bean can and 1 kidney bean can)
1-1/2 cups cooked or (15.5-ounce) can cannellini or other white beans, drained and rinsed
1 or 2 chipotle chiles in adobo, minced (I CANNOT find these ANYWHERE in stores. I settled for Chipotle Peppers in Adobo from Walmart.)
2 TBS chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 teaspoon black pepper
1 cup water or tomato juice
1. In a large pot, heat the oil over medium head. Add the onion, cover, and cook until softened, about 7 minutes. Add the garlic and bell pepper and cook for 1 minute longer.
2. Add all the remaining ingredients and cook, stirring occasionally, until the chili is hot and the flavors have blended, about 45 minutes. Taste and adjust seasonings, if necessary. Serve hot.
3. Enjoy with your new best friend – your spoon. Followed by your second best friend, homemade bread. Resist eating the whole loaf.