Warming up with White Bean Chili!

Lately I have been craving soups.  It has been fun inventing something new or playing around with an old favorite.  The other day we had some friends stop by, or shall I say Breeze by,  while I was making my White Bean Oregano Chili. I had made an extra large pot so I invited them to stay for dinner. I tossed together a nice green salad and voila — we had dinner for 8 people in no time! I hope you enjoy the Chili as much as we did!

Featured in “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”.

White Bean Oregano Chili
Gluten-Free/Dairy-Free with Vegetarian Option
Serves 8

Ingredients
1 pound dried white beans preferably
Organic White Northern from Gold Mine
Natural Food Co.
1 piece kombu, optional (a sea vegetable root
available in natural food stores that helps remove gas from beans)
5 cups Basic Chicken or Turkey Stock
(see Index), or store-bought gluten-free
chicken or vegetable stock
3 cloves garlic, minced
1 yellow onion, chopped
1 tablespoon ground white pepper
1 teaspoon sea salt
1 tablespoon fresh oregano leaves, or 2
teaspoons dried leaves
1 tablespoon cumin
1 teaspoon mild hot sauce
1- 26 ounce can or box diced stewed
tomatoes in juice
1 7-oz can chopped green chiles
5 cups chopped cooked chicken (for
vegetarian option, substitute 5 cups
roasted vegetables such as carrots,
celery, zucchini and eggplant

1. Place beans in large pot and soak in cold
water. Add a 2- to 3-inch piece of kombu (optional)  to
remove gas from beans. Let soak overnight or
at least 5 hours.
2. In a large soup pot or crockpot, combine
beans, preferred stock, garlic, onion, pepper,
salt, oregano, cumin and hot sauce. Simmer,
covered, for 4-5 hours or until beans are
tender.
3. Stir in tomatoes, green chiles and chicken.
For vegetarian option, substitute vegetables
for chicken. Cover and simmer an additional
hour. Serve chili with condiments.
Condiments:
Shredded mild cheddar cheese or Daiya Cheddar alternative
Sour cream or sour cream alternative such as Tofutti Sour Supreme
Avocado slices, green onions, or roasted red peppers
Gluten-free tortilla chips, crumbled

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