White Bean Chili

Adapted from Paula Dean (Food Network)

  • 1 pound dried navy beans

  • 5 cups vegetable stock

  • 4 tablespoons (1/2 stick) butter

  • 1 tablespoon minced garlic

  • 3/4 cup diced onion

  • 1 1/2 cups chopped green chilies (hot or mild, you decide) or one 15 oz can of Green Enchilada Sauce (this canned sauce is 'medium' heat)

  • 1 pound tofu (FTS) cubed (or 1 cup textured vegetable protein "TVP")

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 to 2 teaspoons ground black pepper

  • 1/2 teaspoon white pepper

  • Pinch red pepper flakes

  • 1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with vegetable stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chilies (if using) and saute for 5 minutes. Add chili mixture to pot with beans, plus the canned Green Enchilada Sauce (if using). Add tofu (or TVP), cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.


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