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
Ingredients
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)
Directions
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.
