White Bean Swamp Chili Best Recipe

 White Bean Swamp Chili

White Bean Swamp Chili. Warm and comforting food has always been a staple when the seasons begin to change and the cold weather sets in.

One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili!

This recipe is filled with plant-based ingredients, including white beans, which are loaded with cancer-fighting dietary fibers, have a low glycemic index, and are a great source of protein as well as antioxidants. This meal will fuel you up in more ways than one, so give it a try when the weather turns chilly.

INGREDIENTS

•  ¼ cup olive oil
•  1 large white onion, chopped
•  6–8 cloves garlic, chopped
•  1 cup tomato sauce
•  ½ cup tomato paste
•  1 ½ cups cooked cannellini beans, whole
•  1 ½ cups cooked navy beans, whole
•  1 ¾ cups cooked cannellini beans, puréed
•  2 ½ cups tomatoes, diced
•  2 cups whole corn
•  1 cup filtered water
•  1 tablespoon curry powder
•  2 teaspoons cayenne pepper
•  2 teaspoons ground coriander
•  4 tablespoons chili powder
•  ½ teaspoon allspice
•  2–3 teaspoons Himalayan fine pink salt (I use Vitacost®)
•  ¼ teaspoon ground black pepper (I use Spicely® Organics)
•  1 tablespoon organic sugar
•  Garnishes: sour cream, chives, vegan cheddar cheese

Directions

In a large pot on medium heat, add the oil, onions, and garlic. Sauté until tender.

Add the tomato sauce, paste, beans, puréed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce the heat to low.

Cook for 1–2 hours minimum; I cook mine for 3 hours.

 Serve topped with sour cream and chives or cheddar cheese of choice.