Vegetarian White Bean Chili (NES)

By hmp13

Ingredients

• 1 pound dried great northern beans
• 1/2 pound dried chickpeas
• 4 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, peeled and diced
• 4 carrots, peeled and diced into 3/4 inch pieces
• 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
• 1 orange or red bell pepper, seeded and diced into 3/4 inch pieces
• 3 cups (24 ounces) canned stewed or diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups V-8 juice
• 1 cup white wine
• 8 cups vegetable stock or water
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 2 to 3 bay leaves
• Salt
• 1 jalapeno or 1/2 habanero pepper, minced
• 1 tablespoon freshly squeezed lime juice
• 1 cup corn kernels
• 1 bunch scallions, diced
• 1/4 cup chopped fresh cilantro
• Pepper

Preparation

Step 1

Place the beans and chickpeas in a deep bowl. Add enough cold water to cover by two inches. Place the bowl in the refrigerator and soak the beans overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers. Saute for 7 minutes, stirring frequently. Add the drained beans and chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt. Cover the pot and bring to a boil. Reduce the heat to medium and simmer for 1 ½ hours, or until the beans are tender and fully cooked.

Remove from the heat and discard bay leaves. Add the jalapeno pepper, lime juice, corn, scallions, cilantro, pepper and additional salt, to taste.