It’s another cold day in Georgia and we got some snow. Yes! I love when it snows here. Everything shuts down, because that’s how we do it in the south. 😊

I love it because it gives our family a chance to get quiet and slow down the hustle and the bustle of life and just be inside and enjoy a nice fire, watch our favorite movies and get outside and attempt to make a snowman ⛄️ .

When it’s this cold, it’s time for some chili. Instead of the traditional chili with dark kidney beans, I am using cannellini beans and making Vegan White Bean Chili. I love the buttery flavor of cannellini beans and they don’t cook very long, since I am using precooked beans. This recipe is quick, easy and full of flavor. I spiced it up with some spicy poblano peppers and a little cayenne never hurts .

Enjoy and always remember to Set the Table with Love.?💕

Ingredients: 3 cans or jars of Cannellini Beans ( I used Jovial Organic Cannellini Beans)

2 tablespoons extra virgin olive oil

1 yellow onion large, chopped

3 cloves garlic, finely chopped

1/2 cup chopped poblano peppers

6 cups vegetable broth

1 tablespoon nutritional yeast

2 teaspoons ground cumin

1 1/2 teaspoon Italian herb seasoning (no salt)

1/4 teaspoon ground cloves

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

dash black pepper

Instruction:In large sauce pot heat the oil. Add the onions and sauté until transparent about 10 or 15 minutes.

• Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves and cayenne pepper.
• Sauté 2 minutes.
• Add the beans
• Add 6 cups of the vegetable broth, stir and bring to a boil
• Add the nutritional yeast, sea salt and pepper.
• Turn on low heat and cook for about 10 minutes ( do not overcook, or the beans will become mushy)