I make a whole bunch of different variations to swap up the flavors and keep the kids from growing tired of the same old chili every week. With homemade veggie stock, chickpeas and two types of white beans this vegetarian chili is loaded with protein.
1 15-ouncecan great northern beansrinsed and drained
1cupshredded Monterey jack cheeseomit if vegan
¼cupheavy creamomit of vegan
kosher salt to taste
Instructions
In a large soup pot heat the olive oil over medium-high heat. Add the red bell pepper, poblano, jalapeno, and onion; cook until the onions are translucent stirring frequently. Add the garlic and cook until fragrant, about 1 minute. Add the cumin, oregano, red pepper flakes, cloves, and hot sauce stirring to incorporate. Cook for 4-5 minutes until the onions and peppers are beginning to brown.
In a mixing bowl combine the broth with the tapioca flour or cornstarch and mix with a whisk until completely combined; set aside.
Add all of the beans to the veggies and pour the broth into the pan as well, stir to combine. Raise the heat to high and bring to a boil, cover partially with a lid and reduce the heat to low. Simmer the chili for 45 minutes.
If using the cheese and cream add them now and stir until the cheese is completely melted.
Notes
Store leftovers in the refrigerator for up to 3-4 days.