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Hearty White Bean Chili
Wednesday, 20 January 2010 14:21
- 3 cups dried navy or other white beans
- 2 small poblano chile peppers
- 1 tbs unsalted butter
- 4 cloves garlic, minced
- 1 onion, cut into ¼" dice
- 1 large carrot, cut into ¼" dice
- 2 stalks celery, cut into ¼" dice
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ¼ tsp ground cayenne pepper (optional)
- 32 oz. homemade or canned low-sodium chicken stock, skimmed of fat
- 8 cups water
- 1½ tsp coarse salt
- ¼ tsp freshly ground black pepper
- 4 radishes, grated
- Cilantro sprigs, for garnish
- Herbed Yogurt cheese (See the link below)
Pick over and rinse dried beans. Place in a large saucepan, cover with cold water by 2" and bring to a boil. Cover, remove from heat, and let stand 1 hour. Then drain the beans and set aside. Meanwhile, place peppers directly over a gas-stove burner over high heat or on a grill. Turn them with tongs as they turn black. Or, broil the peppers in the oven, turning as they become charred. Transfer the peppers to a medium bowl and cover with plastic wrap, letting them rest 15 minutes. Transfer to a work surface (do not rinse). Peel off and discard blackened skin. Halve peppers, remove seeds and ribs, and discard. Cut pepper into ¼ inch pieces and set aside. Heat butter in a large saucepan over medium heat. Add garlic, onion, carrot, and celery. Cover and cook, stirring occasionally, until slightly browned, about 15 minutes. Add cumin, coriander, paprika, and cayenne and stir to combine. Add stock,water, beans, and half the roasted poblano peppers. Cover and cook until beans are soft, about 1 ½ hours. Uncover and simmer gently until beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve chili garnished with remaining poblano peppers, radish, cilantro, and yogurt cheese, if desired. Servings: 6 Calcium per serving: 90 mg (without the Yogurt Cheese) Recipe adapted from Martha Stewart.com.