Even though the summer is thinking of coming to Oregon (at least it is finally spring weather!) I was still craving something warm to eat. I discovered when I had pneumonia earlier this year that consuming warm foods really did help, and when I drank ice water (my favorite!) my body was not too happy. The last few days I’ve been feeling like I am fighting to stay healthy, so this chili seemed like a good answer. I get bored with soups and chili sometimes, but the addition of green chilies and the vegan sour cream really brought out the flavors. Enjoy!
White Beans & Cream Chili
1 Red Bell Pepper, chopped
1 medium Zucchini, chopped
1 medium Yellow Squash, chopped
1 Tb Olive Oil
28 oz. White Beans (any variety)
14.5 oz. can Diced Tomatoes
1 Vegan Bouillon Cube
2 cups Water
8 oz. Diced Green Chilies
1 tsp Salt
1 tsp Garlic Granules
½ tsp Cumin
6 oz. Vegan Sour Cream
Sauté the chopped vegetables in the oil over medium-high heat until almost soft. Add the beans, tomatoes, bouillon cube, water, green chilies and spices. Cook about 10 minutes over medium heat. Add more water if you would like it to be more of a soup consistency. Add the sour cream and blend into ingredients. Cook an additional 5 minutes, or until the chili is the desired temperature.
White Beans & Cream Chili
1 Red Bell Pepper, chopped
1 medium Zucchini, chopped
1 medium Yellow Squash, chopped
1 Tb Olive Oil
28 oz. White Beans (any variety)
14.5 oz. can Diced Tomatoes
1 Vegan Bouillon Cube
2 cups Water
8 oz. Diced Green Chilies
1 tsp Salt
1 tsp Garlic Granules
½ tsp Cumin
6 oz. Vegan Sour Cream
Sauté the chopped vegetables in the oil over medium-high heat until almost soft. Add the beans, tomatoes, bouillon cube, water, green chilies and spices. Cook about 10 minutes over medium heat. Add more water if you would like it to be more of a soup consistency. Add the sour cream and blend into ingredients. Cook an additional 5 minutes, or until the chili is the desired temperature.
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