White Bean Chili
3 yellow onions, diced
2 poblanos, seeds removed and diced
6 cloves of garlic, minced
3 tablespoons of grapeseed (or another high-heat oil)
1/3 cup of cilantro, chopped
2 19oz cans of white kidney beans (I know, my kidney beans are red in this picture, it was one of those moments where you look in the cupboard and go, 'I thought I had one more can...?"), drained and rinsed
1 tablespoon of oregano
½ teaspoon of cayenne
½ teaspoon of cumin
2 cups of vegetable broth
1 cup of canned coconut milk (I used full fat, to help thicken)
diced avocado to top
In a large, heavy pot, heat the oil over medium heat and add the onions and poblanos. Cook for about 5 minutes, until the onions are translucent. Add garlic and cook for about 1 minute. Add the beans, cilantro and spices. Stir and cook for about 1 minute. Then add the vegetable broth and milk. Stir, bring it to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes. The chili should start to reduce and thicken. Serve with diced avocado and enjoy!
|Easy as pie!....Or chili....|
This recipe was just the right thickness and heat for me. I may still have a problem with the nightshade family in general (potato and tomato allergy, bad experiences with eggplant, so peppers may not be the best foods for me to consume but so far I haven't noticed any bad reactions of any sort), so I'm going to keep this recipe to enjoy in moderation. My extra servings goes into the freezer to be enjoyed another day when the cold temperatures outside bring on another craving for this delicious chili.