Description
A hearty and flavorful vegetarian chili featuring crispy pan-fried halloumi cheese and creamy white beans in a mildly spiced tomato broth.
Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 3 cups vegetable broth
- 8 oz halloumi cheese, cut into 1/2-inch cubes
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, bell pepper, and jalapeño. Cook for another 3-4 minutes until fragrant.
- Add cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices.
- Pour in diced tomatoes, white beans, and vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
- While chili simmers, heat a non-stick skillet over medium-high heat. Add halloumi cubes and cook until golden brown on all sides, about 5-7 minutes total. Set aside.
- Season chili with salt and pepper to taste. Stir in half of the fried halloumi just before serving.
- Ladle chili into bowls, top with remaining halloumi, and garnish with fresh cilantro or parsley.
Notes
You can customize the seasonings to taste.