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Vegetarian White Bean Chili

Vegetarian White Bean Chili

  • Makes: 6 to 8 servings  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Cooking Time: 30 minutes 

Ingredients

2 tbsp30mL Vegetable or Canola Oil

8 oz250g sliced mushrooms

2 onions, chopped

1 ½ cups375mL sliced celery

1 cup250mL chopped carrots

2 cloves garlic, finely chopped

1 jalapeno, finely chopped (optional)

2 tbsp30 mL chili powder

2 tbsp30 mL Robin Hood® All Purpose Flour

2 tsp10mL each paprika and dried oregano

1 tsp5mL salt

½ tsp2mL cumin, optional

1 can354mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1 ½ cups375mL vegetable broth

2 cans540mL each white kidney or navy beans, drained and rinsed

Directions

  1 Heat oil in a large skillet with cover or stock pot. Add vegetables and cook on medium heat until tender, about 5 minutes. Add next 6 ingredients and cook for about 3 minutes, stirring constantly. Stir in broth and evaporated milk. Add beans. Bring to a boil, reduce heat to simmer and cook uncovered, 20-30 minutes.

Tip(s)

Garnish chili with chopped fresh cilantro, grated Monterey Jack cheese, sour cream, salsa, and tortilla chips.


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