white bean chili

I thought about starting this post with" I love chili" ... then I realized that I start almost every post with "I love .....".

I guess I just can't help myself, I love food. 

Okay, but seriously, I do really love chili. Especially when it gets cold. First frost on the grass cold. First log on the fireplace cold. First time you whip out the puffy jacket to walk the dog cold. 

There is something so warming and comforting about the beans and the spice. It makes you feel gooood. It's one of the most satisfying meals you can make in one pot (I'm pretty sure I say that a lot too). 

 

I've been working on a few chili recipes recently, not just because I love chili, but because I am teaching a class on vegetarian chili next Monday at my new favorite place: Haven's Kitchen, in NYC. 

It's the first class I am teaching there, so I want to be sure my recipes are super stellar. In addition to a more traditional chili, I also wanted to include a chili recipe that was a little less traditional. Something different. I am thinking this one might do. 

If you live in NYC or will be in the area, check out my class and all of the other classes at Haven's Kitchen. I'd love to see you there!

white bean chili

serves
8-10

ingredients

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 14oz cans of organic cannellini beans 
1 tablespoon of oregano
½ teaspoon of cayenne
½ teaspoon of cumin
2 cups of vegetable broth
1 cup of unsweetened rice milk
2 cups of sour cream or plain greek yogurt

optional toppings: diced avocado, sour cream, plain greek yogurt, goat cheese, shredded gruyere cheese

method

• In a large, heavy pot, heat the oil over medium heat and add the onions, garlic, and poblanos. Cook for about 5 minutes, until the onions are translucent. 
• Add the cannellini beans, cilantro, oregano, cayenne, + cumin. Stir and cook for about 1 minute. 
• Then add the vegetable broth + unsweetened rice milk. Give it a good 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. 
• Add the sour cream or yogurt and give it a good stir to combine and then remove the chili from the heat. Give it a taste and adjust any seasoning accordingly. Serve warm with your favorite toppings.