Yep, still alive…in case you were wondering. I miss blogging as often I used to and I have so many things to post, just not enough time to post them! Last month, we enjoyed a wonderful vacation to Budapest and Prague.
I hope to share some photos and travel tips with you in an upcoming post. We also recently discovered a local vegan restaurant that we love and I can’t wait to tell you about it. Then there’s that delicious apple tart I made over the weekend, which was awesome. Can’t wait to share that with you, too.
But alas, there are mums to be planted and grocery shopping to be done and a road bike that’s calling my name and graphic design projects to complete–and, and, and . How will I squeeze it all in?
One thing at a time, I suppose. For now, I have a super-easy, super-delicious White Bean Chili recipe to share with you. A perfect way to welcome the fall season.
While summer is certainly my favorite season, fall is a close second. For one, there’s college football (Go Blue!). Then there’s fall fashion, which is the best. And fall food is pretty easy to love, too.
Apples, pumpkins, chilis, soups, crisps, pies, casseroles, lattes…the list goes on. There are a gazillion chili recipes out there–maybe you’ve even created your own. What I love about this one is how simple, easy and flavorful it is.
Even better is the gal who wrote the recipe. Alissa, the author of the Girl Makes Food blog, is a holistic nutrition counselor who creates and shares some really amazing healthy recipes. Most of which are gluten-free, vegan, or vegetarian. There’s even a section for picky eaters!
If you check out her “About Me” page, you’ll find she’s a mega Disney fan, which is funny because she looks like a Disney Princess. Doe eyes and all.
As you can see in Alissa’s original post featuring this recipe, our chilis are a bit different in color. I used red bell peppers and I’m guessing she used green. You can even use yellow or orange or two different colors. Doesn’t matter. What DOES matter is whether or not you leave the seeds and rib in the jalapeño pepper. \
If you like it super spicy, leave it all in. I used a giant jalapeño and removed the seeds/ribs from half. The chili still turned out quite spicy. Hubs (who loves spicy food) absolutely loved it. In fact, I only got one bowl. He got the rest.
Now that I’ve raved about how great fall is, I just remembered one thing I hate about it. Shorter days. It’s getting lighter later and darker sooner. Boo. That means I need to wrap this up and go finish up a few things outside while there’s still a bit of daylight left.
15 thoughts on “Vegan White Bean Chili (Gluten-free)”
Looks incredible. And yes, GO BLUE!
I *love* chili! This recipe looks perfect for the cooler days to come.
We’ve been lucky so far with the temperature staying in the 70s until this week. It cooled off quite a bit today, but 60s in October is still warm around these parts!
Same here, Anna. It’s been unseasonably warm for the most part. Can’t complain!!
Beautiful!! This looks so comforting :)
This looks seriously delicious, and like exactly what I want to be eating today – and all the vitamin C in those peppers might fend off the colds that everybody seems to be coming down with. Thanks!
Its like trying to get into Fortknox to access the method for recipes when u click in from Facebook. Sometimes I get them other times I give up in frustration
Can’t see why when recipe I like comes up on my Facebook that a click on your link does not bring me straight to that recipe and method immediately .
Signed: a frustrated follower of gluten recipes
Hi Celia. Sorry for your frustration. There’s a big pink button near the middle and/or bottom of each recipe post that says “CLICK HERE TO PRINT RECIPE”. Here’s the direct link for you: https://86lemons.com/wp-content/uploads/2013/10/WhiteBeanChili.pdf
I made this today and it is DELICIOUS. I love how all the veggies go into the pot fresh, as opposed to sautéing before. I followed the recipe exactly, but it came out soupy, not thick like chili usually is. Should I reduce the broth?
I would say this is a thinner chili than traditional chili. So, yes, if you want to reduce the broth, you could try that. Another trick is, after step 3, place 1/3 to 1/2 of the chili into a blender and blend until smooth. Add it back to the pot with the remaining chili and stir to combine. This results in more of a thick soup-like texture, but it’s very good!
I made your soup last night and really loved it! Except this is so random but mine turned out bright green! Did I do something super wrong? Lol.
Was I supposed to use red or yellow peppers instead of green?
Either way, it was delicious, and I will definitely make it again. : )
Hi Natalie! You guessed it – that’s exactly the reason – the green peppers. I used red peppers (as noted in the post above). And no, it doesn’t matter which color you use, unless you’re concerned about the color of the end product. Green, red, orange, yellow – doesn’t matter. Glad you enjoyed it!!