White Bean Chili

Ingredients

• 1 pound dried Great Northern beans
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 3 cloves to 4 garlic, depending on how big they are, finely chopped
• 2 cans 4 ounces each, mild green chiles
• 6 cups vegetable broth
• 1 tablespoon nutritional yeast
• 2 teaspoons ground cumin
• 1-1/2 teaspoon dried oregano
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• dash black pepper

Directions

1. The night before:

Pick over the beans and rinse.

1. Place the beans in a large pot and cover with water by about 2 to 3 inches.
2. Let soak overnight - the beans will swell.
3. In the morning:
4. Drain the beans and place in a large slow cooker.

Heat the oil in a large skillet.

1. Saute the onions until translucent - about 10 to 15 minutes.
2. Add the garlic, chiles, ground cumin, dried oregano, ground cloves and cayenne pepper.

Saute 2 minutes.

1. Add 2 cups of the vegetable broth and bring to a boil.
2. Take off of the heat and pour into the slow cooker over the beans.
3. Add the rest of the vegetable broth, nutritional yeast, salt and pepper.
4. Turn on high 10 to 12 hours. Check at 10 hours until as soft as you like. Great Northern Beans take forever.
5. All done and ready to serve.

Notes

Will keep in the fridge for 3 days or you can freeze for up to 4 months. You could also make this White Bean Recipe with a couple of carrots added. Just peal and slice the carrot into about 1 to 1-1/2 inch thick rounds.

IF FREEZING:

Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Food Preparation for the Freezer.

TO PREPARE AFTER FREEZING:

Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.

Serve hot.