"Don’t tell the Texans, but here’s a no-beef chili that really sticks to your ribs. There’s a wee bit of bacon to boost the smokiness, but vegetarians can happily leave it out and still get a wallop of flavor from the mix of veggies and spices...."
INGREDIENTS
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2 slices bacon, chopped into 1/2-inch pieces
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1/2 teaspoon minced fresh sage
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1 medium-large yellow onion, finely chopped
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1/2 teaspoon kosher salt
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2 cloves large garlic, minced
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1/2 teaspoon ground cumin
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1 medium red bell pepper, finely chopped
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1/2 teaspoon ancho, chipotle or other chile powder (not chili powder mix)
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1 large carrot, peeled and finely chopped
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1/4 teaspoon smoked paprika
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2 celery ribs, finely chopped
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2 15-ounce cans cannellini beans, drained
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1 teaspoon minced fresh oregano
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2 cups chicken stock