MAKES 6 SERVINGS
Pantry Essential: BEANS
Way before I changed my diet, I made a version of this dish for a chili party I attended every year. Back then, this recipe had a whole bunch of ingredients that I now know were making me pretty sick. After I launched OPP, I went back to the kitchen and created this version, which I could eat without getting a bellyache. This is one of those dishes that tastes even better the next day, making it a perfect lunch to bring to work. I also enjoy spooning it out of a big mug on a cozy Sunday.
Olive, grape seed, or coconut oil, or veggie broth for sautéing
1 medium onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
1 teaspoon chili powder
1 tablespoon tomato paste
1 cup veggie broth
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans cannellini beans, drained and rinsed, or 3½ cups cooked beans
Juice of 1 lime
¼ teaspoon cayenne
Sea salt
In a large skillet, heat a glug of oil or a few tablespoons of veggie broth over medium. When the skillet is hot, sauté the onion until the pieces turn soft and translucent, 5 to 7 minutes. Add the peppers and cook for another 5 minutes. Add the chili powder and tomato paste and cook for another few minutes. Add the veggie broth. Simmer on low heat and cook until the broth reduces, about 10 minutes. Add the crushed tomatoes and cover the pot, continuing to simmer for 15 minutes. Stir in the beans, lime juice, cayenne, and a giant pinch of salt. Simmer uncovered for at least 10 minutes. Serve the chili as is or with your favorite toppings (a dollop of cashew cream with some chopped onions and jalapeños is the way to go in my house).
TASTERS TELL ALL . . .
“Peppers are my least favorite vegetable, and I have an embarrassingly low tolerance for spice, but I am very into this chili. The spice was perfect for me, tasty instead of just tasting spicy!”