We recently made draft blockers for our windows, which necessitated buying a bunch of great northern beans. Having pounds and pounds of beans got me thinking about white chili. So I went and bought more beans (and some chiles) and got to work.
Anaheim, Serrano, Poblano
- 2 cups dried great northern beans
- olive oil for the pot
- 1 medium yellow onion, diced
- 1 poblano pepper, seeds removed, minced
- 1 Anaheim pepper, seeds removed, minced
- 1 serrano pepper, seeds removed, minced
- 5-6 cloves of garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 4 cups gluten-free vegetable broth or water
- salt (if using water)
- Place the great northern beans in a large bowl or pot and cover with cool water. Soak overnight. When ready to start the chili, drain and rinse.
- Heat a medium to large pot over medium heat. Lightly coat the bottom of the pot with olive oil. Add the onion and cook a few minutes, until softened. Add the peppers and garlic and cook for another 3-4 minutes, until softened.
- Add the soaked beans, oregano, cumin, and broth or water. (If using water add a few large pinches of salt.) Cover and bring to a boil, then reduce the heat to low. Cook until the beans are tender, 1 1/2-2 hours.
Despite the three chiles, this chili was pretty mild. To make it spicier you could include some of the seeds, or add extra chiles. I had originally intended to use a couple jalapeños but the grocery store had exactly none, so that’s when the serrano came in. Poblanos aren’t really much spicier than a bell pepper. The Anaheim has a little spice. The serrano is pretty spicy. (But, you know, not a bhut jolokia or anything.) Mix and match to get your desired spiciness.
The chili can be made with unsoaked beans. Use 6 cups of water or broth and allow for 1 additional hour of cooking time.
Cannellini or navy beans could also be used.
This recipe is my entry in this month’s My Legume Love Affair, hosted at Sweet Artichoke. I’m also sharing this recipe in Slightly Indulgent Tuesday, Hearth and Soul Hop, Gluten Free Wednesdays, These Chicks Cooked, Full Plate Thursday, and Wellness Weekends.