RCI-SP.003.0731.001
White bean chili (opt. lacto)
White bean chili (opt. lacto) from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- white beans (like great1 lbs
- northerns)1 unit
- onions2 largediced
- 2 tbsp
- 1 tbsp
- 1 tsp
- cans diced green2 to 4 oz
- 1 unit
- can salsa verde1 8 oz
- (optional)1 unit
- "chicken-like" or veggie7 cup
- 1 unit
- 2 unit
- tomatillos1/2 lbscleaned &
- 1 unit
- fresh cilantro1 cupcoarsely
- 1 unit
- each salt and pepper to taste1 unit
- 2 tbsp
- 1 cup
- each optional - ff sour cream1 unit
Method
1
Drain and rinse the white beans under cold water, picking out any debris or discolored beans.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the diced onions, sautéing for 5-7 minutes until softened and translucent.
6 minutes
3
Add ground cumin, chili powder, and poultry seasoning to the pot and cook for 1-2 minutes, stirring constantly, until fragrant.
4
Pour in the chicken-like or vegetable stock and deglaze the pot, scraping up any browned bits from the bottom.
5
Add the drained white beans, canned diced green chiles, salsa verde, bay leaves, and quartered tomatillos to the pot and stir well to combine.
6
Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 60-75 minutes, stirring occasionally, until the beans are completely tender and the flavors have melded.
70 minutes
7
Remove the bay leaves and stir in the fresh cilantro, lime juice, and salt and pepper to taste.
8
Taste and adjust seasoning as needed, adding more cumin, chili powder, lime juice, or salt depending on preference.
9
Ladle the chili into bowls and top with chopped green onions and optional fat-free sour cream before serving.