This hearty and warming chili is a delightful hug in a bowl, perfect for chilly evenings. Packed with flavorful vegetables and tender beans, it’s a satisfying and wholesome meal that’s surprisingly simple to whip up.
Imagine a rich, aromatic stew brimming with tender chunks of cabbage and creamy white beans, all simmered in a flavorful tomato broth with just the right amount of spice.
Recipe Details
- Flavor Profile: Savory, slightly smoky, subtly sweet, and gently spiced with a comforting depth.
- Textures: Tender chunks of cabbage, creamy soft beans, and a rich, velvety broth.
- Total Active Time: 30 minutes
- Total Cook Time: 40 minutes
- Difficulty: Easy
What You’ll Need
This comforting chili comes together with a base of aromatic vegetables, hearty beans, and plenty of flavorful spices, all simmered in a rich tomato broth. It’s a simple yet deeply satisfying dish that relies on straightforward ingredients to create a wonderfully warming meal.
Ingredient Notes
- Olive Oil – A good quality olive oil is essential for sautéing the vegetables and building the flavor base of this chili.
- Onion – One medium yellow onion, chopped, provides a sweet and savory foundation. Yellow onions caramelize beautifully, adding depth.
- Carrots – Two medium carrots, peeled and chopped, offer a touch of sweetness and a lovely tender bite.
- Celery Stalks – Two medium celery stalks, chopped, contribute a subtle earthy flavor and a pleasing texture.
- Garlic – Four cloves of garlic, minced, are crucial for infusing the chili with its aromatic punch.
- Cabbage – One small head of green cabbage, cored and chopped into bite-sized pieces, is the star here, offering a wonderful tender texture and mild flavor.
- Diced Tomatoes – One 28-ounce can of diced tomatoes, undrained, forms the flavorful backbone of the chili, adding acidity and sweetness.
- Kidney Beans – One 15-ounce can of kidney beans, rinsed and drained, provides essential heartiness and a creamy texture.
- Cannellini Beans – One 15-ounce can of cannellini beans, rinsed and drained, add another layer of creamy texture and mild flavor.
- Vegetable Broth – Four cups of vegetable broth bring the chili together, creating a rich and flavorful liquid base.
- Smoked Paprika – One tablespoon of smoked paprika adds a wonderful smoky depth that is characteristic of great chili.
- Cumin – Two teaspoons of ground cumin contribute its signature earthy, warm spice notes.
- Chili Powder – One teaspoon of chili powder brings a mild heat and complex flavor.
- Oregano – One teaspoon of dried oregano adds an herbaceous note that complements the other spices beautifully.
- Salt – To taste, to enhance all the flavors.
- Black Pepper – Freshly ground black pepper, to taste, for a touch of pungent spice.
Add-ins and Substitutions
- Spice Level: If you prefer a spicier chili, feel free to add a pinch of cayenne pepper or a dash of your favorite hot sauce when adding the other spices.
- Bean Variety: While kidney and cannellini beans work wonderfully, you could also try pinto beans or black beans for a different texture and flavor profile. Just be sure to rinse and drain them well.
- Extra Vegetables: For added color and nutrients, consider adding a diced bell pepper (any color) along with the onion, carrots, and celery.
- Herbs: A sprig of fresh thyme simmered in the chili and removed before serving can add an extra layer of aromatic complexity.
How to Make Cozy Cabbage and Bean Chili
Get ready for a delightfully simple cooking process that yields a comforting and satisfying chili. We’ll start by building a flavor base in a pot, then let everything simmer together until tender and delicious.
- Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped cabbage to the pot and cook, stirring, until it begins to wilt, about 5 minutes.
- Pour in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained cannellini beans, and vegetable broth.
- Stir in the smoked paprika, cumin, chili powder, and oregano. Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
- Pro Tip: Don’t rush the simmering process! Allowing the chili to simmer for at least 20 minutes helps all the flavors meld together beautifully, creating a deeper, richer taste.
Recipe Tips
- Vegetable Sauté: Ensure you give the initial vegetables – onion, carrots, and celery – enough time to soften properly. This step is crucial for developing a good flavor foundation for your chili.
- Cabbage Tenderness: Cook the chili until the cabbage reaches your desired level of tenderness. Some people prefer it with a slight bite, while others enjoy it very soft. Adjust the simmering time accordingly.
- Seasoning is Key: Taste and adjust the salt and pepper before serving. The flavors will develop as the chili simmers, so a final adjustment ensures perfect seasoning.
- Stirring: Give the chili a stir every once in a while during the simmering process to prevent anything from sticking to the bottom of the pot.
FAQs
- Can I make this chili vegan?
Yes, this recipe is naturally vegan! Just ensure your vegetable broth is also vegan-friendly. - How should I store leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. - Can I freeze this chili?
Absolutely! Cooled chili freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave. - Is this chili spicy?
This chili has a mild warmth from the chili powder and smoked paprika, but it is not overly spicy. You can easily adjust the heat by adding cayenne pepper or other hot elements.
Serving Suggestions
This cozy cabbage and bean chili is wonderful on its own, but it also pairs beautifully with a variety of accompaniments.
- Serve it hot with a dollop of your favorite non-dairy sour cream or plain yogurt.
- Sprinkle with fresh chopped parsley or chives for a burst of freshness.
- Enjoy it alongside warm crusty bread or cornbread for dipping.
- A simple side salad with a light vinaigrette can offer a lovely contrast.
- A drizzle of your favorite hot sauce can add an extra kick for those who like it spicier.
Make This Recipe in Advance
The beauty of this cozy cabbage and bean chili is that it often tastes even better the next day! You can prepare the entire chili a day in advance and store it in the refrigerator. Gently reheat it on the stovetop, adding a splash more broth if needed to reach your desired consistency. The flavors will have more time to meld and deepen beautifully. This chili also freezes well, making it a fantastic option for meal prepping.
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Cozy Cabbage and Bean Chili
- Total Time: 70 minutes
- Yield: 6-8 servings 1x
Description
This hearty and warming chili is a delightful hug in a bowl, perfect for chilly evenings. Packed with flavorful vegetables and tender beans, it’s a satisfying and wholesome meal that’s surprisingly simple to whip up.
Ingredients
1 tablespoon olive oil
2 lbs lean ground beef
1 large yellow onion, diced
1 tablespoon chopped garlic
1/2 cup all purpose flour
4 cups chicken broth
2 cups heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 cup matchstick cut carrots (precut from grocery store)
1 1/2 cups uncooked macaroni noodles
3 cups shredded cheddar cheese
1/3 cup shredded parmesan cheese
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and diced onions, breaking up the beef as it cooks until browned.
Stir in chopped garlic and cook for one minute. Add flour, stir thoroughly, and cook for three minutes.
Pour in chicken broth and stir until it begins to thicken. Stir in heavy cream.
Add salt, pepper, onion powder, Italian seasoning, and paprika. Stir to combine.
Bring the chili to a boil, then add the carrots and uncooked macaroni noodles. Stir well and bring back to a boil.
Cover the pot, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Remove the lid and stir. Add the shredded cheddar and parmesan cheese, stirring until the cheese is melted. Serve and enjoy.
Notes
Ensure you give the initial vegetables – onion, carrots, and celery – enough time to soften properly. This step is crucial for developing a good flavor foundation for your chili.
Cook the chili until the cabbage reaches your desired level of tenderness. Some people prefer it with a slight bite, while others enjoy it very soft. Adjust the simmering time accordingly.
Taste and adjust the salt and pepper before serving. The flavors will develop as the chili simmers, so a final adjustment ensures perfect seasoning.
Give the chili a stir every once in a while during the simmering process to prevent anything from sticking to the bottom of the pot.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup/Stews
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
