White Bean Chili

Chili for dinner sounded awesome but I wasn't in the mood for your standard vegetarian chili. First I thought about making some kind of Indian spiced chili but then I decided a creamier chili with loads of different beans would suit me just fine.
This spicy white bean chili is packed with butter beans, black eye peas and garbanzo beans and simmered for an hour to allow all the flavors to come together.



White Bean Chili
2 tbl extra virgin olive oil
1 small white onion, chopped small
1/2 green bell pepper, chopped small
1/2 yellow bell pepper, chopped small
3 garlic cloves, minced
1 jalapeno, chopped
1 tbl chili powder
2 tsp cumin
1 tsp oregano
1 tsp paprika
1/8tsp red pepper flakes
1-4oz can chopped green chilies
2c vegetable broth
1 tbl course grain sea salt
1 tsp pepper
2-14oz cans butter beans, drained and rinsed
1 can black eye peas, drained and rinsed
1 can garbanzo beans, drained and rinsed
1/4c vegan sour cream plus more for garnish
cilantro for garnish

In a large stock pot heat oil and add onions, peppers, garlic and jalapeno. Saute over medium heat until soft, about 10 minutes. Add chili powder, cumin, oregano, paprika, red pepper flakes and green chilies. Cook 5 min more. Add vegetable broth, salt and pepper and all beans and simmer chili for an hour. Stir in 1/4c vegan sour cream and check seasonings for more salt or pepper if necessary. Serve garnished with more sour cream and cilantro.