- Details
- Category: Past Issues
Greetings all. This winter has been uncharacteristically mild. However, it is still cold enough to make the house cozy and warm with the fragrant spices and herbs of a pot of chili. This one is does without the beef and tomato base, but it is hearty and deeply seasoned. It is easily adaptable to vegetarian fare by substituting vegetable stock for the chicken broth. Serve it with a salad and crusty, artisan bread. Delicious!
White Bean Chili
2 tablespoons olive oil
1 cup chopped red bell peppers
1 cup chopped green peppers
2 cups chopped onions
2 teaspoons minced or crushed garlic
3 ¾ cups chicken broth
15-oz can butter beans, rinsed and drained
15-oz can black-eyed peas, rinsed and drained
15-oz can garbanzo beans, rinsed and drained
15-oz can navy beans, rinsed and drained
4-oz can green chilis, chopped
1 tablespoon chopped jalapeno pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon ground cinnamon
1/8 teaspoon ground red pepper (hot, cayenne-type)
sour cream for garnish
chopped cilantro for garnish
Heat oil in a Dutch oven or stockpot over medium-low heat. Add bell peppers and onions. Saute until softened, but not brown. Add garlic and sauté for another minute or two.
Add all remaining ingredients, except for the garnishes. Bring to a simmer, reduce heat, cover, and simmer very gently for about 45 minutes. Serve, garnished with sour cream and cilantro.