I am thrilled to announce that I have my first three home-grown Jalapeños. It is time to make one of my all time favorites in the WFPB style. One of my secrets for this recipe is to use a no chicken broth that helps to impart the chicken-type flavors that I am looking to have in this chili. My love of chili started with traditional white bean chicken chili. This was long before I decided that I enjoyed the traditional chili (still ones with beans). My goal is to remove the meat meant leaving extra room for more white beans. I also remove excess sodium level by punching up the flavor with lots of fresh squeezed lime juice.
Ingredients
2 boxes of Cannelini No Salt Added beans – drained and rinsed
1/2 Lg Onion – Diced
2 stalks of Organic Celery – Diced
1 Carrot – Diced
Jalapeños to taste – Cleaned and Diced
3 tbls Granulated Garlic
2 tbls Ground Cumin
2 tsp Ground Coriander
2 tsp Dried Oregano
1 tsp Ground Black Pepper
2 cups No Chicken / No Salt Added stock
6 tbls Fresh Squeezed Lime Juice
Dice the onion, celery and carrots then sauté using water as needed to prevent sticking. Once the vegetables are softened add garlic, cumin and coriander to bloom the flavors and then add remain ingredients. Bring to a simmer and let simmer for at least 30 mins.
Serve with tortilla strips that have been air fried and a wedge or two of lime.
I am looking forward to bounty that is my apartment balcony garden with tomatoes three ways, the jalapeños, small red bell peppers and a few fresh herbs.