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 set to work.
Anaheim, Serrano, Poblano
- 1 tablespoon olive oil
- 1 medium onion, diced
- 5-6 cloves of garlic, minced
- 1 poblano pepper, seeded and minced
- 1 anaheim pepper, seeded and minced
- 1 serrano pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons dried oregano
- 2 cups dried great northern beans
- 6 cups vegetable broth or water
- sea salt
- Heat a medium-large pot over medium heat. Add the olive oil. Once hot, add the onions. Cook a few minutes, until the onions are softened. Add the chiles and garlic, cook for another 3-4 minutes, until softened.
- Add the beans, cumin, oregano, and broth. (If using water or unsalted broth, add a few large pinches of salt.) Cover and bring to a boil, then reduce heat to low. Cook until beans are tender, 2-3 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 jalepenos 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.
I suspect you could throw the ingredients in a slow cooker in the morning and come home to chili, but I haven’t tried this, so no promises.
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, Allergy Free Wednesdays, Full Plate Thursday, and Wellness Weekends.