Jalapeno White Bean Chili

I love white beans and jalapenos so this recipe caught my eye in my Forks Over Knives Cookboook. A simple and satisfying chili for a cold Boston night.

 

Ingredients:

1 large yellow onion, diced

1 large green pepper, seeded and diced

3 jalapeño peppers, seeded and diced

6 cloves garlic, peeled and minced

2 tbps cumin seeds, toasted and crushed

1 28oz can diced tomatoes

2 cans of white beans

3 cups vegetable stock

Zest and juice of one lime

1 cup finely chopped cilantro

Salt to taste

 Directions:

Place onion, green pepper, and jalapeno pepper in large saucepan and sauté over medium heat for 7 to 8 minutes. Add 1 to 2 tablespoons of water at time to keep the vegetables from sticking to the pan. Add the garlic and cumin and cook for 2 minutes. Add the tomatoes, beans, and stock and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.  Remove from heat and add lime zest, juice, and cilantro. Salt to taste.