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.
(Serves 4-6)
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.
Beautiful chili, Kalinda. And haha on the draft blockers saving on bean purchases. It’s pretty cold here right now, as I haven’t tended my woodstove yet this morning, so the thought of this warm, hearty chili is super appealing. ;-)
Shirley
You have a woodstove? I’m jealous. Sounds perfect right about now.
Whatever the spice level, it looks delicious! I am a huge fan of white beans! Huge!
I’m forever changing which type of bean is my favorite. Usually it’s whichever type I happened to eat last.
Wow, that is such a great recipe. I love such hearty recipes with beans and vegetarian :)
Indeed, I would happily live off of homey bean dishes.
The perfect winter comfort food… !
Indeed, I don’t know why I don’t make chili more often.
that really is a beautiful chili. Just pinned it. there’s something about the creaminess of white beans paired with the butteriness (word?) of avocado that is just calling to me :)
Well thank you. And I Googled, butteriness is a word. ;)
I love that your chili is topped with avocado. It would have never occurred to me to pair the two, but it makes perfect sense.
It’s got that southwestern thing going, so the avocado works.
Wow, I bet this is spicy and delicious! Please link up to Foodie Friday
I’ll check it out.
Thanks for sharing such a great recipe on Allergy-Free Wednesdays! Be sure to check back next week for reader favorites and hostess picks.
Be Well,
–Amber
I’ll make sure to do that.
Thanks for sending this white chili to MLLA!
It looks delicious and easy to prepare!
I really like the photo with the avocado slices!
Thank you, and thanks for hosting.
Yum, I love white chilies! I have a recipe similar on my blog, with a couple of unique ingredients. I love your technique with the dried beans, i am going to try that…save some money!! i am such a rookie with dried beans…I thought you had to soak first? Benefits or drawbacks there?
I go back and forth. You don’t have to soak them, but doing so cuts down on cooking time. While I haven’t done extensive testing on the subject, I have an inkling that soaked beans tend to burst more.
Hi Kalinda,
I just love your Chili, it looks delicious and we would really enjoy it! Thank you so much for sharing with Full Plate Thursday and have a great week end.
Come Back Soon!
Miz Helen
Thanks Miz Helen.
This looks wonderful! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
I’ll keep it in mind.
This chili looks amazing and simple to make. I need to get this on next week’s menu! YUM.
Indeed, I don’t know why I don’t make chili more often. It is pretty darn easy.
This looks delicious. I like how the flavors differ from traditional chili.
It’s kind of a hybrid, some traditional flavors, some new.