It was a beautiful October day in Washington with the sun breaking through the clouds, a slight feeling of early fall in the air, and we were ready for our performance at the Scarecrow Fest in Gig Harbor. This is our third straight year performing at this event, and it’s always a great way to kick off pumpkin spice latte weather.
One of my Boot Sisters mentioned how she noticed that I am continuing to lose weight. She asked if I was doing anything different, and my answer is the same. I continue to focus on my health by avoiding alcohol and trying to eat vegan meals as much as I can. With fall beginning to turn the leaves of the trees into a kaleidoscope, it felt like the perfect time to whip up a pot of chili echoing those same colors.
Chili is a great vessel for getting lots of veggies into one meal. The chili I decided to make is vegan, but you can add whatever meat you enjoy to it. But trust me, you won’t miss it. Even my meat eating husband went back for seconds and loved the flavors of this dish that pack a punch. It’s the condiments that do all the heavy lifting; harissa and soy sauce bring umami and heat. It comes together quickly after you chop all your veggies. This is a 30 minute meal for sure!
Harissa & White Bean Chili
Ingredients
2 tbs. olive oil
1/ 2 white onion chopped
1 red bell pepper diced
1 yellow bell pepper diced
1 poblano pepper diced
2 jalapeno peppers minced
kosher and black pepper salt to taste
1 pint of cherry tomatoes
1 ear of corn with kernels removed from the cob
1 – 2 tsp. harissa, depending on heat preference
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
2 – 4 garlic cloves minced
2 cans of Cannellini beans drained
2 – 3 cups of vegetable broth
4 – 5 stalks of kale ribs removed and cut into small pieces
1 tbsp. agave (Vegan) or use honey
1 lime
1 avocado
parsley chopped for garnish
Preparation
- In large dutch oven or large pot, heat the olive oil over medium- high heat. Add the onions, bell pepper, jalapeno, and poblano pepper. Cook about 3 minutes. Be sure to salt and pepper to taste as you go.
- Add the tomatoes whole and cook 6 – 7 minutes until they begin to burst. Then smash them into the bottom of the pot.
- Add garlic, all of the dry seasonings, and cook 1 minute.
- Add soy sauce and harissa and cook 1 minute. Stir scraping up any bits from the bottom of the pot.
- Add beans, corn, vegetable broth, lime juice, and kale and bring to a low boil then reduce to simmer. Cook until beans become soft and creamy and the chili thickens up; about 12 -1 5 minutes.
Serve with cornbread, avocado slices, and parsley.
You could make it vegetarian and add Greek yogurt and your favorite cheese.
