Thursday, November 2, 2017

White Chili (White Bean Stew)

White Chili is a delicious change of pace from the regular Chili! White Chili is made with white beans of course and succulent veggies and flavorful herbs and spices. It goes together very quickly especially if you have cooked beans, home-cooked or canned. If using canned beans, use 2 cans (15.5 ounces) of Cannellini beans, rinsed and drained. Hominy adds a down-home country taste.


1 1/2 cups Great Northern beans, cooked
2  tbsp Oil
1 large White onion, chopped
3-4 ribs celery, chopped
1 large Parsnip, diced
2 medium White Carrots, diced
2 Garlic cloves, minced and mashed
2 to 4 Serrano chiles,  finely minced
3-4 tsp fresh Rosemary leaves, finely chopped 
1 1/2 tsp ground Cumin
1 tsp dried Oregano 
1/4 - 1/2 tsp Cayenne pepper
Coarse salt & freshly ground Black Pepper
1 can (15 ounces) white hominy, rinsed and drained (optional)
2-3 fresh Tomatillos, finely diced
3 tbsp cornmeal + 1 cup water
1 White Carrots, grated
1 Yellow squash, diced

Tortilla Chips
Avocado, diced
Radishes, thinly sliced
Scallions (green onions), thinly sliced
Cashew cream


Sort, soak, and cook the great northern beans in water to cover until soft; set aside until needed. Check this post on how to cook beans. The beans maybe made a couple of days ahead. If made very far ahead, freeze them and defrost before adding to chili.

In a large Dutch oven or other large heavy pot, heat oil over medium-high. Stir in the onion, celery and carrots with a generous pinch of salt and cook until softened, about 7-8 minutes. 

Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, about 2 or 3 minutes stirring well and often so the veggies and herbs do not burn. 

Decant the cooking broth from the beans and add enough water to make a total of 3 cups; stir this into the veggies. 

Tip in the beans, hominy if using, the tomatillos and a teaspoon of salt; bring to a boil over medium-high heat. Reduce heat to low, partially cover, and simmer until chili is thickened slightly, about 5 minutes. Stir every minute or so to prevent burning.

Stir in cornmeal + water mixture and the grated carrots into the beans and simmer partially covered for about 10 more minutes stirring frequently. 

Turn off heat. Season to taste with salt and pepper if needed.

Serve hot with some or all of the suggested toppings. Enjoy!!

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