Meatless 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 jalapeño) , 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.