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.


Coblusky said...


Your post about Bonnie's White Bean Chili was quite timely for me. About 10 years ago, I also spent a wonderful day skiing AJax. Besides the fantastic powder that day, the steaming bowl of Bonnie's White Bean Chili lingered on for weeks. I do not recall how or where I got this recipe. All I remember is that I searched high and low for a copy of it! This what I found (apologies to whomever supplied it to me!). I didn't even copy it word for word as you will see.

Bonnie's White Bean Chili

3T. unsalted butter
1/2 large onion
1/2 large red pepper
(3) 15 oz. cans Great White Northern Beans, drained
7 oz picante sauce
1 large green chili (I roast mine)
8 oz can of chopped green chilis
1 lb diced tomatoes
4 cups vegetable stock
1 T. cumin
1 T. garlic
1 T. oregano
1 T. white pepper
1 1/2 cups jalapeno cheese
12 oz sour cream

Saute veggies with butter.
Puree 1 1/2 cans of Great White Northern Beans
Combine all ingredients. ENJOY

I have won a couple of chili cook offs at work with this recipe. I'll probably enter it again when we have our next one in a couple of weeks.

Anicka said...

Teri, you rock! Thanks so much for posting this - i'll try them out some time in the next couple of weeks. I see now mine was missing the critical tomato element - and the 1 1/2 cups of cheese! Perfect post-ski food, I'd say.

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