February 25 is National Chili Day, but really, the entire month of February could use some warming up. So feel free to eat chili the other 27 days as well! This vegetarian version combines spices and vegetables to create a rich, hearty dish that will beat back the coldest weather. Bonus: Once you throw all the ingredients in the slow cooker, you have a whole day to relax … or look for 27 more chili recipes.
Spicy White Bean Chili
Servings: 4
Ingredients
1 yellow onion, chopped
2 tbsp. olive oil
4 cloves garlic, finely minced
2 tsp. ground cumin
¼ tsp. ground cloves
1 ½ tsp. dried oregano
½ tsp. cayenne pepper (reduce or omit if sensitive to spice)
1 cup canned mild green chiles
2 cans great northern beans, drained
3 c. vegetable broth
1 tsp. salt
½ tsp. black pepper
2 tbsp. finely chopped fresh parsley
Preparation
In a slow cooker, combine the onion, olive oil, garlic, cumin, cloves, oregano, cayenne, green chiles, beans, vegetable broth, salt, and black pepper. Cover and cook on low for 8-10 hours. The longer it cooks, the spicier it will be.
Stir in the parsley, then ladle the chili into bowls and serve.
Enjoy!
Recipe provided by Tasty.
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