In the same way a song has the power to transport you back to that awkward middle school dance, this white bean chili has the power to transport me back in time.
Not that far back though. Just to last fall when I moved from Oklahoma to Wisconsin.
I was working from home at the time, which was a harder transition from being in an office than I thought it would be. We were running low on groceries and I also really needed to get out of the house.
I went to Colectivo, a local coffee shop, to get coffee and lunch and work for a while. I spotted White Bean Chili on their menu and immediately knew I wanted to try it.
It was fantastic – hearty, slightly creamy, lots of warm spices, and it was served with some whole-wheat toast. From the first bite, I knew I had to recreate it.
I ordered it a few more times and eventually asked if I could get the recipe. I didn’t get the recipe but they did give me the ingredient list, which was like a golden ticket.
It made the recreation process infinitely easier.
Vegetarian or not, this chili is truly delicious. I did try a version of it with chicken and chicken broth but I thought the original version was better. If you do prefer to add meat, I would recommend sticking with the original recipe and just add in some cooked chicken.
White Bean Chili
- 1 small onion, diced
- 3 stalks celery, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red pepper, diced
- 1 ½ T. ground cumin
- ¾ t. dried oregano
- ¾ t. ground coriander
- pinch of cayenne (omit if you don’t like spice)
- 3 c. water
- 1 15 oz. can Northern white beans, drained and rinsed
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1 heaping T. flour
- 2 T. olive oil
- salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onions, celery, garlic, and a pinch of salt and let them cook for 2-3 minutes. Add the zucchini and red pepper and cook for 2-3 minutes. Add the cumin, oregano, coriander, and cayenne, cook for 1 minute until fragrant. Pour in the water, Northern white beans and garbanzo beans. Bring the chili to a boil and reduce to simmer for 30 minutes. After 30 minutes, mix the flour with 1-2 T. water until smooth in a small container; make sure there are no flour lumps. Pour the mixture into the chili and give it a stir. Let it cook for another 10-15 minutes to thicken up.
Inspired by Colectivo’s White Bean Chili.
I haven’t purchased granola in over a year now.
Once I realized how easy it is to make granola, I started making my own and never looked back.
It’s essentially like making Chex Mix – mix up your liquids, pour it over the munchies in your mix (in this case, oats & chopped nuts), then bake it. It really is that easy!
My first version of granola is still one of my favorites and I make it all the time. I was itching for a new combo though and decided on maple and cinnamon. You can never go wrong with maple and cinnamon.
This granola is sweetened with maple syrup (apparently I’m on a maple syrup spree) and flavored with ground cinnamon and maple extract for an extra maple boost.
Maple Cinnamon Granola
- 4 c. rolled oats
- 1/2 c. chopped nuts, optional
- 1/2 c. real maple syrup (I used Grade B.)
- 1/4 c. refined* coconut oil in a liquid state
- 1/2 t. maple extract
- 3/4 t. ground cinnamon
- pinch of salt
Preheat the oven to 300º and line a baking sheet with parchment paper. Pour the oats and chopped nuts in a large bowl. In a liquid measuring cup or bowl, whisk together the maple syrup, coconut oil, maple extract, cinnamon, and salt. Pour the liquid mixture over the oats and nuts and stir thoroughly until everything has been covered with the liquid. Pour the oats onto the paper lined baking sheet and spread the oats out evenly. Bake for 40 minutes. Let the granola cool completely, then store in an airtight container.
*Please note if you use unrefined coconut oil, it will add a slight coconut flavor to the granola. Refined coconut oil has no taste which is what I used for this recipe so the maple & cinnamon flavors would stand out.
Exciting news — I’m launching a BRAND NEW website!
New name, new look, the works. Recipe or Not is getting a complete makeover.
I’ve been blogging here at Recipe or Not for two and a half years now (uhh, that went by fast) and I realized it was time for a major upgrade.
This new website will be a great thing for you as a reader.
There will be a MUCH better recipe index so you can easily search for recipes. By time, by diet, by meal type (breakfast, dinner, dessert, etc.). Plus a search box so you can type in keywords and the website will pull up recipes for you.
Also, I will start posting cooking tips! I’ll be writing about cooking terms, how to store produce, kitchen essentials, and more.
Will anything stay the same?
Yes! My recipe & post style will be the same. It’s still me behind everything, just a new website. Also, I will be carrying over several recipes from this site but not all. Recipe or Not will stay up if you need to refer back for a recipe.
The website will be launching in a couple weeks and I’ll continue posting on Recipe or Not until then. Once it launches I’ll let you know what to do to follow me to the new website.
In the meantime, please leave a comment with any cooking questions you want to see answered on the new website!
This little corner of the internet is so special to me. I learned so much about cooking, photography, and blogging here and I am incredibly thankful that you joined me along the way. I hope my recipes have served you well and I’m excited for this next step!
I made you brownies for Valentine’s day! Or maybe because I had a chocolate craving….. but let’s just go with the former. ;)
I’m not sure why Valentine’s day isn’t also National Chocolate Day. It may as well be. The real National Chocolate Day is October 28th which is actually pretty smart planning because now we can eat tons of chocolate on Valentine’s day and on October 28th. Genius.
While we’re on the subject of chocolate, let me introduce you to these brownies. These puppies are thick and densely fudgy and I could eat them all day.
They are sweetened with maple syrup and I promise the maple flavor is not detectable at all. Since maple syrup is liquid, I used cocoa powder to chocolatize (<– let’s get this added to Merriam Webster) these brownies. And because I can’t help myself, I added chocolate chips too.
Fudgy Naturally Sweetened Brownies
- 1/2 c. (1 stick) butter, melted
- 3/4 c. maple syrup (I used grade B.)
- 1 t. vanilla extract
- 3 eggs
- 1/2 t. instant espresso or coffee (can omit if you don’t have it)
- 1/4 t. salt
- 3/4 c. cocoa powder
- 3/4 c. flour
- 1/3-1/2 c. chocolate chips (I used dark chocolate.)
- roughly 1/3 c. chopped hazelnuts, optional
Preheat the oven to 350º. In a mixing bowl, whisk together the melted butter, maple syrup, vanilla, eggs, instant espresso powder, and salt. Next add in the cocoa powder and flour. Whisk the batter or use an electric mixer until the batter is smooth. It’s okay if there are still some small clumps. Line an 8×8 baking dish with parchment paper or grease with butter, pour in the batter and smooth it evenly in the pan. Top with chopped hazelnuts if using. Bake for 33-36 minutes. (35-36 if using a glass baking dish and 33-34 for a metal, dark-coated baking dish) The brownies are done when you can smell them from the oven, the center is set, and a toothpick poked in the center comes out clean. Let the brownies cool for 10 minutes or completely for clean, square slices.
Leftover brownies (if there are any ;)) are awesome warmed up in the microwave for 20-30 seconds.
I don’t know how this happened…
This is my first sandwich on the blog. Say whaaaat?!
My husband is not happy about this. His response when I showed him my photos was and I quote — “How come you never make sandwiches?! You need to make more sandwiches because A) I really like sandwiches and B) you take good sandwich photos.” (<– Sincerity or flattery with an ulterior motive to get more sandwiches? Hmm…)
Either way… more sandwiches are in our future.
And every single one of them is going to have a crispy Parmesan crust. Guar-an-teed.
This sandwich is really simple and really delicious.
It contains layers of melty Swiss, rich pesto, sliced turkey, and Roma tomatoes grilled to perfection. Nobody wants a cold sandwich when there’s a foot of snow outside so if you’re reading this, please send a summer breeze. Thaaanks. :)
Pesto Turkey Sandwich with a Crispy Parmesan Crust
- 8 slices of bread
- 8-12 slices of deli turkey
- 4 slices of Swiss (or Mozzarella)
- 2 Roma tomatoes, sliced
- about 1/4 c. basil pesto
- about 1/2 c. Shredded Parmesan
Heat a nonstick skillet over medium heat. For each sandwich, spread butter on one side of two pieces of bread. On the non-butter side of one slice of bread, spread about 1 T. pesto, top with 2-3 slices of turkey and several Roma tomato slices. On the non-butter side of the other slice of bread, place 1 slice of Swiss. To toast the sandwich, put a big pinch of Parmesan (about 1 T.) in the skillet and immediately put one side of the sandwich butter side down on top of the Parmesan. Repeat for the other half of the sandwich. To help melt the Swiss, put a lid on the pan. Let the sandwich toast for a few minutes, then flip the Swiss half of the sandwich on top of the turkey half of the sandwich. Repeat the process for the other 3 sandwiches.
Tip: Heat the turkey slices in the skillet before assembling the sandwiches to ensure the middle of the sandwich gets heated as well. Wipe out the skillet then toast the sandwiches.
Author: Recipe or Not
I’m not a vegetarian but I sure do love a good black bean burger.
It’s probably because they typically have really good spices in them. Plus they’re very filling and satisfying. (Hellooo fiber!)
The first time I had a black bean burger was with my best friend when I visited her in Dallas one time.
It had onion, garlic, bell pepper and plenty of Mexican spices. I really liked it and kept meaning to come up with my own recipe.
Little did I know it would take me a year to do!
I tried a few times but really didn’t like how they were turning out so I put it on the back burner until recently.
My version is different than the one I had in Dallas but I was really happy with the end result.
I used a combo of black beans and brown rice and then pumped up the flavor with green chilies, lime juice, and lots of spices. They are pan-fried and hold together well as they are flipped (still be gentle though).
Tex Mex Black Bean Burgers
- ¾ c. cooked rice (use leftover or about 1/3 c. uncooked rice, use quick cooking to make this a fast dinner)
- 1 15 oz. can black beans, drained and rinsed
- 1 4oz. can diced green chiles, drain a little of the liquid
- ½ medium red onion (about ½ c.)
- juice of 1 lime
- 1 egg
- ¼ c. breadcrumbs
- 1 ½ t. chili powder
- ½ t. garlic powder
- ½ t. ground cumin
- ¼ t. ground coriander
- 1 t. salt
- 2-3 T. canola oil
Combine all of the ingredients except for the canola oil in a medium bowl and use a potato masher to mash up the beans and combine the ingredients. (If you have a food processor, I recommend using that. I don’t have one.) Heat the canola oil in a large non-stick skillet over medium heat. Form patties that are about 4” in diameter and ½” thick. Once the oil is hot, start placing the patties in the skillet. The patties will be sticky, reshape them in the pan if needed. Don’t overcrowd the pan. Cook the first side for about 5-6 minutes, leaving the patties undisturbed while they cook. Carefully flip the patties and cook for 4-5 minutes on the second side. The burgers are done when they are brown and crispy on the outside. Line a large plate with paper towel and place the cooked burgers on it. If needed, add a little more oil to the pan and cook the rest of the patties. They will cook faster since the pan will be much warmer, 3-4 minutes per side. If the pan seems too hot, turn it down a little. Top with salsa, guacamole, or cilantro.
Author: Recipe or Not
Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.
I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.
I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.
It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.
Mediterranean Bean Salad
makes roughly 6 cups
- 2 roma tomatoes, diced
- 1 cucumber, diced (peeled, optional)
- 3/4 c. red onion (about 1/2 medium onion)
- 1 15oz can garbanzo beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- handful of parsley, chopped
For the dressing:
- juice of 2 lemons (about 1/4 c.)
- 1/3 c. olive oil
- 1/4 t. dried oregano
- 1/4 t. ground cumin
- pinch of salt & pepper
Pita chips or pita pockets for serving.
In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.