A nice variation on everyone's favourite. A good way to use up your leftover broccoli stalks, too!
Also pictured: easy skillet cornbread.
Savoury White Bean Chili with Chickpeas
3 cups cooked white beans
2 cups cooked chickpeas
1 large white onion, diced
4 ribs celery, chopped
6 broccoli stalks, peeled and chopped
4 cloves garlic (or more), minced
4 jalapeno peppers (or more), stems removed, de-seeded, and minced
1 bunch fresh cilantro, washed and chopped
6 cups veggie stock or water
1/3 cup nutritional yeast (optional)
1 tbsp smoked paprika
2 tsp ground cumin
2 tsp ground oregano
ground cayenne pepper to taste
vegan "sour cream" and "cheese" as garnish (optional)
Heat a couple of tablespoons of oil in a large pot. Add the onion, celery and broccoli stalks and saute for a few minutes. Add the garlic and stir. Mix in the beans, stock, and all the seasonings but the cilantro and jalapeno peppers. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. Stir frequently. Add more liquid as neccessary (it may not be neccessary). It should be a nice thick consistancy at the end of the cooking time. Stir in half the cilantro and the jalapeno peppers. Let cook for another five to ten minutes to let the flavours meld. Serve into bowls and top with the garnishes, including the remaining cilantro.
Yields 8 hearty portions.