A delightful vegetarian white chili recipe that's creamy, hearty, and packed with flavor.
Rinse the dried navy beans and soak them in water overnight.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain the soaked beans and place them in a soup pot. Add fresh water to cover them by about 2 inches.
Using fresh water for cooking beans ensures a cleaner flavor.
Bring the pot to a boil, then reduce the heat and simmer for about 45 minutes, or until the beans are tender. Drain and set aside.
Avoid adding salt while cooking beans as it can toughen their skins.
In the same pot, heat a bit of oil and sauté the diced onion, minced garlic, and chopped bell pepper until softened.
Sautéing the vegetables enhances their natural sweetness and flavor.
Add the diced potato, chili powder, bouillon cube, and salt to the pot, along with 2 cups of water. Bring to a boil, then reduce heat and simmer until the potato is tender.
Cut the potato into small, even pieces to ensure they cook quickly and evenly.
Stir in the cooked navy beans, garbanzo beans, and half-and-half. Simmer gently for 10 minutes to combine flavors.
Simmering allows the flavors to meld together beautifully.
Serve the chili hot, garnished with fresh herbs or a dollop of sour cream if desired.
Serving with a side of crusty bread can make this meal even more satisfying.
