The picture doesn't do it justice but this is the best vegetarian chili I have ever made. It presents more like a soup than a chili. It is super healthy, low fat, full of fiber and protein and one bowl just won't be enough, I promise.
Ingredients
1/2 an onion, chopped
1/2 a green pepper, chopped
1 jalapeño pepper, diced (I removed the seeds but if you like more heat you don't need to)
2 cans canelini beans (or great northern beans)
1 T. olive oil
1 can fire roasted diced tomatoes
16 oz veggie broth
10 oz whit mushrooms, quartered
1 c green beans, cut in 1 inch pieces (frozen is fine)
2 t. Cumin
1 T. Oregano
1 t crushed fennel seed (I use a mortar and pestle to crush it)
2 T. Chopped fresh cilantro
Salt and pepper to faste (don't be shy here)
Directions
1. Heat olive oil in medium to large soup pot. Add onions and peppers and cook until they begin to soften (about 5 min).
2. Add mushrooms and cook until they begin to get tender (another 5 min)
3. Add tomatoes, broth, green beans, herbs and spices.
4. Cook over median heat for 15 to 20 minutes. Continue to tastes and add salt and pepper as needed.
5. Serve with toppings such as shredded cheese, sour cream or sliced avocado..
Notes: the green beans could be swapped out for corn if you prefer. You could also incorporate a dollop of sour cream at the nod for a richer flavor. If you like it spicy, add some cayenne or leave the seeds in the jalapeño.
