I make this White Bean Chili with cannellini or northern white beans, but you really could use any bean type you prefer. Bulgur wheat gives it a ground beef texture, but this is an optional ingredient.
This recipe satisfies cravings for chili, but cuts out all of the unhealthy ingredients found in many other chili recipes. Loaded with chunks of sweet potatoes, tender white beans, celery, onions, and spices, this dish will keep you full for hours.
It’s terrific served with my Country Cornbread.
Recipe is adapted from Physicians Committee for Responsible Medicine, Cancer Survivors Guide.
Other Great Chili Recipes
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup onion, diced
- 1 cup sweet potato, diced
- 4 cups white beans fresh cooked or canned, drained and rinsed
- 1/4 cup bulgur wheat, uncooked optional
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 3 cups veggie broth
- 1 tsp Bragg's liquid aminos
- 1/2 tsp liquid smoke optional
- 1/4 tsp Tabasco sauce optional
- salt & pepper to taste
- fresh cilantro optional
Heat 2 Tbsp vegetable broth in a large saucepan over medium heat.
Add onion and garlic and cook, stirring for 5 minutes.
Add celery and sweet potato and cook an additional 5 minutes.
Add beans, bulgur, veggie broth, and all spices. Bring to a boil. Cover and reduce heat to low. Simmer 30 minutes.
Remove from heat and serve with fresh cilantro.