1-Hour White Bean Chili

Don’t tell the Texans, but here’s a no-beef chili that really sticks to your ribs. There’s a wee bit of bacon to boost the smokiness, but vegetarians can happily leave it out and still get a wallop of flavor from the mix of veggies and spices.

Casey Barber

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Beans and Grains

Lunch

Ingredients

2 slices bacon, chopped into 1/2-inch pieces		1/2 teaspoon minced fresh sage
1 medium-large yellow onion, finely chopped		1/2 teaspoon kosher salt
2 cloves large garlic, minced		1/2 teaspoon ground cumin
1 medium red bell pepper, finely chopped		1/2 teaspoon ancho, chipotle or other chile powder (not chili powder mix)
1 large carrot, peeled and finely chopped		1/4 teaspoon smoked paprika
2 celery ribs, finely chopped		2 15-ounce cans cannellini beans, drained
1 teaspoon minced fresh oregano		2 cups chicken stock

directions

Prep: 15 min Total:

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1
Cook the bacon in a 4-quart Dutch oven or other deep-sided heavy pot over medium-low heat for 5-7 minutes until the bacon renders its fat and starts to crisp.
2
Add the onion and garlic and cook until very soft, about 5 minutes.
3
Add the red pepper, carrot, celery, salt, oregano, sage, cumin, chile pepper, and paprika and cook until the vegetables are soft, about 5-7 minutes more.
4
Add the cannellini beans and chicken stock and bring to a simmer. Cook for 45 minutes or until thick and saucy.

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1-Hour White Bean Chili

Ingredients

directions