White-Bean Chili
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups white beans, like a mixture of great northerns, cannellini and limas
- 4large yellow onions
- 4carrots
- 4ribs celery
- 3tablespoons olive oil
- 2tablespoons garlic
- 1jalapeno pepper
- ½bunch parsley
- 3quarts vegetable stock (see recipe)
- 6sprigs fresh thyme
- 1bay leaf
- 1tablespoon cumin seed
- 1tablespoon black pepper or to taste
- 2tablespoons ground cumin
- 1bunch cilantro
- 1tablespoon fresh oregano leaves
- Salt to taste
Nutritional analysis per serving (6 servings)
225 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 8 grams protein; 1669 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans for six hours or overnight. Drain and reserve.
- Step 2
Peel and dice onions and carrots. Trim and dice celery.
- Step 3
Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
- Step 4
While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
- Step 5
Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
- Step 6
Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
- Step 7
Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
- Step 8
Remove from heat and let cool slightly. Remove bay leaf.
Private Notes
Comments
2 quarts stock probably all that’s necessary. Made it twice with 3 quarts and both times quite soupy. 1st time used canned beans and was not nearly enough. Second time used dry beans and that was better. Next time will try soaking in the stock. After 90 min the beans were over cooked and mushy. Next time I’ll reduce to gentler simmer and check beans along the way. I’m not vegetarian so I used chicken stock and added honey, 1/2 ts fish sauce & 1 ts ancho chile powder for more umami and kick
It may be 2 1/2 cups of dry white beans, not already cooked, but the ingredient doesn't specify which. Dry would make more sense than already cooked.
I found that cooking the beans separately for 40 minutes then continuing with the recipe was a success. For an elegant bean ( forget the snobbery) use the French Mogette de Vender ordered from Rancho Gordo. Nonpareil
Someone noted the list of ingredients doesn’t specify dry or canned beans. But step one calls for soaking the beans, so obviously that means dried.
3 quarts made it way too soupy for me; I added a bit of flour and used an immersion blender to thicken. Also churched it up a bit with some spicy sausage, and used the tip to add a bit of ancho chili powder and a tsp of fish sauce and liked that added kick.
This was ok, but not amazing. Made it with chicken broth and soaked the dry beans overnight. Better with sharp cheddar cheese and some hot sauce.
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