White Chili
After every holiday, IT showed up on our dinner table. Every time my mother made a ham, IT showed up on our dinner table. Every fall and winter, IT showed up on our dinner table. Sometimes for lunch on the weekends, IT showed up on the table. Yes, every time bowls and spoons were on our placemats, IT showed up on the table. IT, of course, was soup.
As a kid, I secretly loathed soup. I didn’t know much in those formative years, but I was certain of one thing: a bowl of liquid with some vegetables thrown in it did not make a meal. Amongst the dinner rankings, the only thing worse than soup night was Liver & Onions or Salmon Patty night. So, I would sit there eating my soup in silent protest just hoping mom didn’t make a double batch because the only thing worse than soup was left-over soup.
Maybe it was the types of soup we ate? Maybe it was the methods of preparation? Maybe it was just my juvenile preconceived notion of what dinner should be? Whatever the reason, I was pretty sure prisoners ate heartier fare. But alas, time heals all and my prejudice and indifference toward soup has mellowed over the years. I have even blogged about potato & kale and smoky bean & tomato soup.
And as I have grown older, I have determined that soup can actually be a great dinner on a cold evening. Soup doesn’t have to be just broth and vegetables. Soup can be hearty and delicious. Consequently, I give you my version of WHITE CHILI. I hope you will enjoy it enough to make a double batch because this recipe is just as good if not better the next day. Break out the bowls and spoons. It is soup night…
Ingredients
- 4 15oz. Cans of Great Northern Beans (rinsed & drained)
- 1 Bulb of Garlic
- 1 Medium Sized Onion
- 1 Poblano Pepper
- 4 Cups of Vegetable Broth
- ¼ Cup White Wine
- 1 Tbs. Ground Cumin
- ¼ Tsp. Ground Coriander
- 1 Tbs. Dried Oregano
- ¼ Tsp. Smoked Paprika
- Salt & Pepper to your taste
- 3 Tbs. Fresh Cilantro (minced)
- 1 Med. Avocado (sliced)
- 1 Lime (quartered)
- 4 Tbs. Vegan Sour Cream (optional)
Instructions
Preheat your oven to 425 degrees. Peel and cut your onion into 3-4 even slices. Cut you pepper in half and discard the seeds and white membrane. Cut the bulb of garlic in half and wrap it along with a tablespoon of broth tightly in foil. Roast the onion slices, pepper halves, and garlic in an oven safe dish coated with cooking spray for 25 minutes. Remove them from the oven, and when cool enough to handle, roughly chop the onions and peppers and place them in a large stock pot. Next, squeeze out the roasted garlic into the pot.
Add your vegetable broth and wine to the stockpot along with your spices: cumin, coriander, oregano, and paprika. Then, add two of the cans of beans to the pot. Bring this mix to a boil over medium high heat, then reduce the heat to low and simmer partially covered for 15-20 minutes. Now using your immersion blender or working in batches with a food processor or blender, puree the contents of the stockpot. Add in your remaining two cans of beans, and bring the soup back to a boil over medium high heat, reduce the heat to low, and simmer the soup partially covered for another 15-20 minutes or until the soup is nice and thick and the flavors have blended together. Finish the soup with 2 tablespoons of the minced cilantro and season to your taste with salt and pepper.
https://www.grassfedcarnivore.com/white-chili/
Hearty & Delicious
Ladle a generous amount of chili into bowls and garnish with the remaining cilantro, avocado, and lime wedges. If you are using sour cream, spoon a small amount of the cream on top of the soup. Dinner is ready and hearty enough to satisfy the most discerning critic. Not to mention, it is way better than Salmon Patty night. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
After reading your posts since the beginning, I finally made my first recipe today. I made IT and my wife and I really enjoyed it. The girls even liked it one of them coming back for seconds!
It reminded me a little of Harira.
Thanks for the recipe Bob!