We’re gearing up for fall around here (my favorite!) and made our first chili of the season tonight. There wasn’t time to cook my own beans or get the crock pot going this morning, and so I came up with the following recipe using canned beans and gluten free flour as a thickener. After taste testing, I decided to snap a few pics before eating and blog the recipe so that I would remember how to make it. It’s a keeper – warm and filling with a little kick and delicious served with tortilla chips.
White Bean Chili
(adapted from this recipe)
- 2 cans Great Northern beans, drained and rinsed
- 2 TBSP olive oil
- 1 large yellow onion, chopped
- 1 to 2 cloves garlic, minced
- 2 cans (size 4 oz) mild green chilis
- 2 cups vegetable broth
- 1 TBSP nutritional yeast
- 2 tsp cumin
- 1 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 1 cup almond milk
- 2 TBSP Pamela’s Gluten Free Baking Mix (can sub all purpose flour)
- 2 handfuls of spinach
- salt and pepper to taste (I didn’t add any)
- In a large pot, heat the olive oil over medium high heat, and then saute the onion until clear (six to seven minutes).
- Add the garlic, chilis, cumin, oregano, and cayenne pepper and saute another two minutes.
- Add the the vegetable broth, beans, and nutritional yeast and bring to a boil. Reduce heat and simmer for thirty minutes.
- Whisk together the baking mix/flour and almond milk. Add to chili and stir over medium heat until thickened (about ten minutes, adding spinach during the final minutes of cooking).
Enjoy and happy almost fall!