WHITE BEAN CHILI VEGETARIAN RECIPES

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.
•  Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.

Steps:

• In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and poblano pepper and cook, stirring occasionally, for about 10 minutes, then add garlic and 1/2 tsp of the salt and continue cooking until onions, peppers, and garlic are very tender, about 10 more minutes. If they begin to brown, reduce heat slightly.
• Meanwhile, heat a cast-iron skillet over high until it begins to smoke. Place tomatillos in the skillet and cook undisturbed for about 2 minutes, or until they begin to blacken. Continue cooking, rotating every minute or so, until tomatillos feel like water balloons when gently squeezed (with tongs), and are beginning to burst. Transfer to a blender or food processor and blend until smooth. Set aside.
• Add cumin, cayenne, and sweet smoked paprika to the onion mixture, and cook another minute. Add apple cider vinegar and cook, stirring, until the liquid is evaporated, then stir in 6 cups of water and remaining 2 tablespoons of the salt and the blended tomatillos. Bring to a boil over high heat, then add beans.
• Cook for 10 minutes, until beans are very tender, then ladle about 1/3 of the soup into the blender and puree until smooth; return the pureed soup to the pot. Add corn and bring to a boil and cook another 10 minutes, until soup thickens slightly. Adjust seasonings to taste. Divide among bowls and serve with toppings.