Monday, January 25, 2010
Creamy White Bean Chili
I've had this white bean chili recipe on the brain ever since I had a memorable version of it at Bonnie's Restaurant on Aspen. Actually, EVERYTHING I ate at Bonnie's was amazing - they have this mile-high apple strudel with whipped cream too - which was a revelation for ski-hill dining. Case in point: the tres malheureux "fish taco" I had in Whistler last weekend. Essentially, a battered fish 'n' chips-style unidentifiable piece of fish on a piece of cardboard.
But Bonnie's! Worth the trip to Aspen alone.
This isn't their recipe (and if anyone has it, PLEASE send away!) but a compilation of a few recipes I found, plus a little ad-libbing to get it to the right consistency. It's still pretty tasty. I'll still fantasize about Bonnie's, but this'll tide me over in the meantime.
Creamy White Bean Chili recipe
2 tbsp butter
1 cup chopped onion
2 tsp.minced garlic
2 cups chopped mixed bell peppers
1, 4 oz can chopped jalapenos
1/2 lb mushrooms
3/4 c diced carrots
4 cups vegetable broth
1, 15 oz can black-eyed peas, rinsed
1, 15 0z can, garbano beans, rinsed
2, 15 oz can, navy beans, rinsed
1 jalapeno, seeds removed, chopped
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 1/2 cup light sour cream
Monterey jack cheese, to top (optional)
Melt butter in a large heavy-bottom pot; add onions and garlic.Cook over medium heat,stirring occasionally,until translucent (3-4 minutes).
Add peppers, carrots and mushrooms. Stirfry until soft (5-7 min.).
Add all remaining ingredients, except sour cream.Continue cooking until mixture comes to full boil (10-12 min.)
Cover,reduce heat to low. Cook;stirring occasionally,until slightly thickened (45-50 minutes). Remove from heat. Stir in sour cream.
Serve in bowls with gusto! And shredded monteray jack cheese.