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Rick's Veggie-Bean Chili




Source of Recipe


VegWeb


List of Ingredients




# 3 cans White Nortern Beans
# 2 cans Tomatoes, wedges or diced, drained
# 2 tablespoon Olive Oil
# 2 large Onions, chopped
# 2 Bell Peppers, seeded & chopped (colors your choice)
# 6 cloves Garlic, minced
# 4 Jaiapeno or 6 Serrano Peppers, seeded-deveined-chopped
# 5 stalks Celery, chopped
# 2 cups spicy Tomato-based Veggie Juice (I use Mr&Mrs tablespoon Bloody Mary Mix)
# 2 cans Black or Kidney Beans, drained
# 2 tablespoon Chili Powder
# 2 teaspoon ground Cumin
# 1 teaspoon Ground Corinder
# 1 tablespoon dry or 2 tablespoon fresh bazil
# 1/2 teaspoon ground Pepper
# 1/4 Salt
# Hot Sauce to taste
# 2 large, fresh Tomatoes, seeded & cubed
# Optional for garnish - Guacamole, chopped Green Onions, Tortilla Chips

Recipe



- Place White Beans & canned Tomatoes in a blender & puree' until smooth. Set Aside

- In a large stockpot, heat Olive Oil over medium heat. Add Onion, Bell Pepper, Garlic, hot Peppers, & Celery. Cook until veggies are just done.

- Add Tomato-based Juice, Beans, Chili powder, Cumin, Coriander, Basil, Cilantro, Pepper, Salt, & Hot Sauce. Simmer until hot.

- Add fresh Tomatoes & continue to simmer until they are warm.

Comments: The pureed bean base has become very useful in my non-meat cooking. This is great made ahead & freezes well.