Vegetarian Chipotle White Chili

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Hi friends! The temporary drop in temperature reignited my fire for a slow-cooked meal. Enter: Vegetarian Chipotle White Chili. We cooked this chili using our crock pot, but the recipe can easily be made on the stovetop! I had a can of Fire Roasted Tomatoes with Chipotle that we won in Clean Eating Chelsey’s giveaway, so I decided to use them in this recipe to give it a little kick!

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Vegetarian Chipotle White Chili

stlou (3 of 6)

Ingredients

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  • 2 c. Great Northern Beans
  • 6 c. Water (or Vegetable Broth*)
  • 1/2 Green Bell Pepper, diced
  • 1 Onion, diced
  • 4 Cloves Garlic, minced
  • 2 t. Cumin
  • 2 t. dried Oregano
  • 2 t. Chili Powder
  • 1 can Chipotle Tomatoes (I used Muir Glen’s Fire Roasted Petite Diced Tomatoes with Chipotle)
  • Salt & Pepper (to taste)

Directions

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  1. Soak beans overnight in at least 6 cups of water (or use the quick-soak method).
  2. Sautee your chopped onions in 2 tsp. oil, or until onions are soft and have a bit of color.
  3. Turn on your crock pot (low- set for 8 hours; high- set for 6 hours). Add your Beans, Water (or vegetable broth), Bell Pepper, Sautéed Onions, Garlic and Spices. Let simmer for 6-8 hours, or until beans are tender.
  4. Add in your Tomatoes, Salt and Pepper, simmer for another hour.

*We cooked our beans in water and we added enough vegetable bullion AFTER the beans were tender (at Step 4, after 6 hours of cooking). The salt in the bullion interferes with the softening of the beans, so we just added it in at the end!

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Vegetarian Chipotle White Chili

2 thoughts on “Vegetarian Chipotle White Chili

  1. Won 2nd place out of 20 in a chili cook off today using this recipe! I cheated and used a can of northern and a can of pinto instead of dry beans. I also shredded an 8 oz block of cheese ( cheddar with hot pepper). Thanks for the great recipe!!

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