OH MY STARS!My taste buds want to sing whenever Tex-Mex flavors embrace one another for that oh so wonderful combination! In this Forks Over Knives recipe, fresh limes and jalapeños are the dancing partners adding brightness to this vegan chili!
Wait...I see. You're a little scared of jalapeños. Don't be. Remove the membrane and seeds to cool off the heat, but jazzing the chili with great flavor!
White Bean Chili with Jalapeño and Lime
(The Forks Over Knives Cookbook, page 130)
1 large Yellow Onion, peeled and diced
1 large Bell Pepper, seeded and diced (I had an orange pepper on-hand.)
3 Jalapeño Peppers, membrane and seeds removed and chopped finely
6 Garlic cloves, peeled and minced
2 tablespoons Ground Cumin
1 (28 oz) can Petite Diced Tomatoes (Do not drain)
2 (15 oz) cans Navy Beans, drained and rinsed
3 cups Vegetable Broth
Zest & Juice of 2-3 Limes
1 cup Cilantro, chopped (I love this stuff and add double!)
Salt, to taste
**optional: Plain Greek yogurt & shredded cheddar cheese as toppings
- Sauté onion, bell and jalapeño peppers in large pot over medium heat for 7 minutes. If you have time, use the dry sauté method to reduce fat by using only a couple of tablespoons of water to keep the veggies from sticking. If you're in a hurry, use less than 1 tablespoon of olive or coconut oil to sauté the veggies.
- Add garlic and cumin and cook for 2-3 more minutes.
- Add the tomatoes, rinsed beans and veggie broth and bring to boil over hight heat.
- Reduce heat to medium and cook, covered, for 25 minutes.
- Add lime zest and juice and cilantro!
Need a little more kick? Add another jalapeño or a couple of splashes of habañero sauce! Now, we're talking!
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