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Roasted Red Pepper Cannellini Chili
Andre Lewis

Roasted Red Pepper Cannellini Chili

Roasted red peppers give white beans a sweet, smoky red sauce without a pile of tomatoes. Puree only a third of the finished pot. Any more and the chili turns into bean dip; any less and the broth stays thin.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 24 oz drained jarred roasted red peppers chopped
  • 45 oz canned cannellini beans drained and rinsed
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 4 cups low-sodium vegetable broth
  • 1 1/4 tsp kosher salt
  • 2 tbsp tomato paste
  • 1 tbsp sherry vinegar

Method
 

  1. Place the roasted peppers, beans, onion, garlic, chili powder, paprika, cumin, broth, salt and tomato paste in a 6-quart crockpot.
  2. Stir until the tomato paste disperses, cover, and cook on low for 5 hours until the onion is completely soft.
  3. Transfer 4 cups of the chili to a blender and vent the lid carefully.
  4. Blend until smooth, return the puree to the crock, and stir until the remaining whole beans are suspended in a thick red broth.
  5. Add the sherry vinegar and cook uncovered on high for 15 minutes before serving.