White Bean Chili
The original recipe of this White Bean Chili calls for chicken but firm tofu adds a great vegan difference. The mix of flavors of jalapeno, clove and oregano make a really aromatic chili that naturally still includes cayenne, cumin and garlic.
Servings: 4 - 6
Duration: 30 Minutes / Overnight
Utensils: hand mixer, large saucepan or dutch oven
Cooking surface: stove top
If you use dried beans the chili will be creamier and thicker. If you use canned beans it will be quicker. The Chili can be made a day ahead and reheated. The flavor will be more intense.
1 pound dired Great Northern White Beans, or
4-15 oz cans of White Beans
16 oz firm tofu, cut into small cubes
2 Tab olive oil
2 medium-sized onions, chopped
4 garlic cloves, minced
2-4 oz mild canned jalapenos, minced
2 teas ground cumin
1 Tab dried oregano
1/4 teas ground cloves
1/4 teas cayenne
salt and pepper
6 cups veggie stock
1/4 soy cream
For garnish: soy cream and salsa
If using dried beans: rinse the beans and sort. Place the beans in a heavy pot and add enough water to cover by 3 inches and let soak overnight.
Saute the chopped onions in the olive oil until clear. Add stock, garlic, oregano, cloves, cumin, cayenne, salt and pepper as well as beans and tofu. Bring to a boil and then reduce the heat and cook until the beans are tender (for dried beans about 2 hours; for canned beans about 30 minutes). Add soy cream and stir. Serve drizzled with soy cream and a dollop of salsa.
I have this recipe from one of my dearest friends who died way too young many years ago. Cooking was his passion and one of the things he did before he died was make a cookbook of his favorite recipes for his friends. I still have it and it is my cooking bible including all my all time favorite recipes. I just write them in wherever there is room. This chili I love to make. You don't have to have tomato flavor to have a great spicy chili!