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3 tablespoons olive oil
1 medium sized red bell pepper, chopped
1 small poblano pepper, chopped
1 jalapeno seeds removed, chopped
1 red onion, chopped
3 cloves garlic, minced
1/2 tablespoon cumin
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1 tablespoon hot sauce
4 cups broth, either vegetable or chicken broth is fine
1 1/2 tablespoons cornstarch
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
coarse kosher salt and ground black pepper to taste
In a large soup pot heat the olive oil over medium-high heat. Add the bell pepper, poblano, jalapeno, red onion, and a generous pinch of salt. Cook until the onions are translucent, about 5 minutes, stirring frequently. Add the garlic and cook until fragrant, about a minute more.
Add the cumin, oregano, red pepper flakes, cloves, and hot sauce stirring to incorporate. Cook for 3-4 minutes more or until the onions are beginning to brown around the edges.
In a large measuring cup or bowl mix the broth with the cornstarch and whisk until completely combined. Set aside.
Add all of the beans to the pot with the cooked vegetables and pour the prepared broth into the pan as well, stir to combine. Raise the heat to high and bring to a boil, cover partially with a lid and reduce the heat to low. Simmer for 30 minutes so the flavors can combine.
Keywords: white bean chili, white chili, chili