One of our goals at the Good4All Experience is to provide resources to make Meat Free Monday a fun and delicious way to foster a healthy mind, body, spirit and planet (and start you down the path of exploring a more plant based diet.) Lots of people have blazed the plant based trail and we aim to connect our community to those trailblazers. It’s our pleasure to introduce you to Mauibeachvegan.com!
MaryAnn, the creator of mauibeachvegan.com infuses the spirit of Aloha into every tantalizing gluten-free, vegan recipe. More than simply a greeting, the true meaning of Aloha embraces love, peace and compassion. We suggest making a batch this weekend to kick off next week deliciously! And, don’t forget to make a virtual visit to the island of Maui for plant based inspiration at mauibeachvegan.com! Mahalo!
Cannellini Bean Chili!
Ingredients
- Olive Oil or Avocado Oil
- 1-2 cups diced White and/or Red Onion
- 2 cups chopped Celery
- 2 cups diced Red and Gold Bell Peppers
- 2 cups diced Anaheim Peppers
- 2 cups diced Carrots
- 8-12 cloves of Smashed and Minced Fresh Garlic
- 1/2 teaspoon Red Chili Flakes
- 1 tablespoon Himalayan Salt
- 1-2 tablespoons Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon What or Black Pepper
- 1-2 tablespoons Paprika
- Pinch of Cayenne
- 1/2 cup Fresh Cilantro
- Pinch of Oregano
- 1/2 cup of Green Onion
- 2 – 15oz cans of Cannellini Beans (drained & rinsed) OR 2 cups of dried Cannellini Beans, soaked overnight
- 7-8 cups Vegetable Broth
- 3-4 sliced Rings Red & Green Jalapeños
- Squeeze Fresh Lime (Optional)
- Salt and Pepper to taste
Directions
- Gather the spices and chop the vegetables. Set aside.
2. In a medium pot, sauté onions in olive or avocado oil until fragrant. Add celery, peppers, and carrots. Sauté for a few more minutes.
3. Sprinkle garlic, chili flakes, and salt.
4. In a separate bowl, stir together cumin, onion powder, garlic powder, white/black pepper, paprika, and cayenne, then pour over the vegetables and sauté.
5. Toss in fresh cilantro and oregano. Stir to combine.
6. Add green onions and cannellini beans.
7. Add vegetable broth.
8. Stir and cover. Bring to a boil, then reduce heat, and simmer for 45 minutes to 2 hours, stirring occasionally. The longer it simmers, the richer the soup will be!
9. Use an immersion blender to slightly cream the soup. You can also use a potato masher, and just tamp down on the beans a few times.
10. Sprinkle with fresh cilantro and drop a few slices of jalapeño peppers.
11. Enjoy with rice or quinoa.
12. Garnish with a squeeze of lime, chopped onion and cilantro, sliced avocado, and jalapeños.
13. Serve with your favorite hot sauce!
