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

1-Hour White Bean Chili

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    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


    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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