White Bean Chili by Tess Masters (Serves: 6-8)
Thanks to: Tess Masters, The Blender Girl
Delightfully (and spicily) packed full of onion, celery, cumin, paprika, cayenne peppers and even white quinoa, Tess Masters’ new White Bean Chili is a zingy recipe that literally fires up the tastebuds!
2 cups (300g) finely chopped onion (1 large onion)
1 cup (130g) diced celery
1 tablespoon minced garlic (3 cloves)
1 tablespoon finely chopped fresh oregano
1 tablespoon chili powder, plus more to taste
2 teaspoons Massel chicken-flavoured or vegetable seasoning powder
2 teaspoons ground cumin, plus more to taste
3/4 teaspoon smoked paprika, plus more to taste
1/8 teaspoon cayenne pepper
4 cups (960ml) Massel chicken-flavoured or vegetable broth
2 (425g) cans great northern or cannellini beans, drained and rinsed
1/2 cup (95g) uncooked white quinoa
2 cups (260g) diced zucchini
2 cups (60g) chiffonaded chard
1 tablespoon fresh lime juice, plus more to taste
1 avocado, pitted, peeled, and sliced, to serve
Shelled hemp seeds, to serve
In a large saucepan over medium heat, warm the oil, and sauté the onion, celery, garlic, and oregano for about 5 minutes, until the vegetables are soft. Stir in the chili powder, seasoning powder, cumin, smoked paprika, and cayenne, and sauté for 30 seconds until fragrant.
Add the broth, increase heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer for 5 to 10 minutes until slightly reduced. Stir in the beans, quinoa, and zucchini, cover, and cook for about 15 minutes until the quinoa is cooked through. Add the chard, and cook for about 5 minutes until wilted. Add the lime juice, plus more to taste.
To serve, ladle the chili into bowls, and serve topped with sliced avocado and hemp seeds.