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April 11, 2014

Meatless Chili Bean Stew

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Chili Bean Stew

Sometimes, I crave for meatless dishes not just during Lent season when I try to give up excessive amount of meat every Friday. White chili bean stew topped with shredded sharp cheddar is one of my favorites because it's light, flavorful, and protein-rich. 

Meatless Chili Bean Stew
2 tablespoons light olive oil
½ cup chopped onion
2 garlic cloves, chopped
2 teaspoons powdered cumin 
1 teaspoon powdered coriander 
1 teaspoon dried oregano
chopped or sliced hot green long and thin chiles (or jalapeƱo) , to taste 
1 tablespoon chopped Italian parsley
1 tablespoon chopped cilantro, optional
2 cups cooked navy beans
1 cup navy bean cooking liquid
1 cup vegetable broth
1 teaspoon sea salt
grated sharp cheese, optional
  • Heat oil on medium heat in a saucepan. Saute onion and garlic for 3 minutes. Push onion and garlic to one side and place cumin on empty space in saucepan. Stir fry cumin for 2 minutes (do not let burn). Add the rest of ingredients except cheese, and let come to a boil. Lower heat, cover, and simmer for 45 minutes to 1 hour. Serve while hot topped with grated cheese, if desired. Omit cheese for a vegan main dish.

2 comments:

Winnie said...

It looks wonderful and sounds like a great soup
Definitely to my taste :)

maiylah said...

same with Winnie, would love to give this a try!

thanks much for sharing and linking over at Food Friday, Ms. Oggi

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