In my quest to include more vegetarian items on our weekly menu, I've discovered several recipes... that I hate and would never cook again. This chili, however... Oh, this chili. Quite frankly, it is delightful. Very hearty. Great flavor. I made it for the first time last night and was not feeling optimistic - but be ye not afraid, my friends.
White Bean Chili
(adapted from the recipe I found here)
Ingredients:
- 2 cups dried Great Northern beans
- 6 cups low sodium chicken broth
- 1/2 green bell pepper, chopped
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1/4 tsp pepper
- 2 tsp cumin
- 2 tsp chili powder (I used just slightly less because I was nervous about adding too much heat for the kids)
- 2 onions, diced (I used a bag of frozen diced onions; my favorite shortcut ever)
- 2 tsp salt
- 1 - 14.5 oz can diced tomatoes (get the fire-roasted kind!! YUM)
- 1-2 Tb masa harina or cornstarch (optional for thickening - I did not need this)
Instructions:
- Soak beans overnight.
- Drain beans & put in large chili pot. Add chicken broth & all ingredients through chili powder. Begin heating over high heat.
- Spray a skillet & heat on low-medium. Add chopped onions to skillet & cook until carmelized (golden brown - not burned!). (This is going to take a good 15-20 minutes. Sorry. It's worth carmelizing them. Promise.)
- Add carmelized onions to beans. Cover pot & cook on low until beans are completely tender (about 1.5 hours), adding more water or broth as necessary. (I ended up adding about a 1/2 cup additional broth about 30 minutes in, and then a touch more about 60 minutes in, for whatever that's worth).
- Add salt & tomatoes & simmer at least 20 minutes longer. Just before serving, add cornstarch if necessary (to thicken), & simmer 5 minutes.
Bon appetit!
Comments