Harissa + White Bean Chili

Harissa + White Bean Chili

Rich umami flavors in this 30-minute layered chili



Ingredients

  • 2 Tbs olive oil

  • 1 red onion, diced

  • 2 red or orange peppers, diced

  • 1 jalapeño pepper, seeded and diced (optional if you like more heat!)

  • 1 10-oz container of cherry or grape tomatoes (1 pint), sliced in half

  • 1 - 2 Tbs harissa (depending on your heat preference) - start with one and add more if you prefer

  • 4-6 cups chopped fresh spinach

  • 1 tsp ground cumin

  • 1 tsp ground oregano

  • 3 garlic cloves, minced

  • 2 Tbs low-sodium soy sauce or tamari

  • 1 - 15-oz cans white beans (Cannellini or great Northern), drained and rinsed

  • 2 cups vegetable broth

For serving:



Instructions

  • Heat the oil on medium heat, add the onions and cook until they are just soft - about 3 min

  • Add red pepper, jalapeño (if using) and season with salt

  • Cook for another 3 min

  • Add the tomatoes and cook for another 8-10 min until they are just bursting

  • Stir in the harissa, cumin, oregano and garlic and cook for about 1 min

  • Stir in the soy sauce and cook for 1 min

  • Add the beans, broth and season with salt and simmer for about 15 min

  • Add the spinach and let it wilt - only 1-2 min max

  • Squeeze with lime and season to taste with salt and pepper

  • Serve over rice or another grain and top each with a spoonful of vegan yogurt , avocado and cilantro



Notes

  • 4 servings

Thanks to Barnett Cohen for sending me the recipe adapted from Yasmin Fahr’s recipe in the New York Times