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White Bean Chili, with Roasted Corn and Cabbage

whitebeanchili

White bean chili, simple and quick to make, when served with fresh roasted corn, shredded cabbage (oh yes, you must try crunchy cabbage on your chili) and perhaps some chopped tomatoes, is the perfect one pot school night dinner. Make enough and you also have fillings for tomorrow’s tacos or lunch quesadillas.

You need:

2 large onions, chopped
1 cup chopped carrots
8 garlic cloves finely chopped
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
2 tablespoons mild or hot chile powder
2 4-ounce cans fire roasted chilies, mild or hot, chopped
1 28-ounce can diced tomatoes, the fire roasted ones are perfect for this
2 tablespoons maple syrup
2 tablespoons white vinegar
6 15-ounce cans of white beans, drained and rinsed (any kind… navy beans, chick peas, big white beans or small ones). Or you can use 10 cups of beans you have cooked yourself.
3 cups vegetable or chicken broth
3 corn tortillas torn to little pieces
Olive oil
Salt and cayenne pepper to taste

For the roasted corn:
3 cups fresh shucked corn (or frozen)
1 teaspoon oliveoil
Salt and pepper to taste

Optional toppings:
Shredded cabbage
Shredded cheese
Chopped tomatoes
Baked tortilla chips
Hot sauce for ye brave
Greek yoghurt for the mild
Fresh cilantro
Salsa

To make 12 servings:

Heat a large pot over medium heat and drizzle enough oil to cover the bottom. Add the onions and sauté until they are golden, about 8 minutes.

Add the spices and garlic and carefully sauté, stirring well so they do not burn, but are just heated and fragrant, about 1-2 minutes.

Add the carrots, chiles, tomatoes, 3 cups broth or water, beans and tortillas. Bring to a simmer.

Reduce heat to medium low and cook, uncovered, until the chili thickens, stirring now and then, making sure you do not burn the bottom of the pot, for about 30 minutes.

Stir in the maple syrup and vinegar, now taste for seasonings, does it need salt? Or how about making it a little spicier with cayenne pepper… just add an 1/8th of a teaspoon at a time as it is very hot, and be careful not to get any on your hands or in your eyes as it is a FIREY spice.

For the roasted corn topping:

Toss the corn with the olive oil, if the corn was frozen make sure you first dry it well with a paper towel. Set your oven on “Broil”. Spread the corn on a baking sheet and pop it right under your broiler. Broil until the corn smells good and little bits here and there are starting to char… about 5 minutes.
 
Serve the chili with the toppings on the side. Perhaps some brown rice, a baked potato and a big crunchy salad too.

Good to know: Both Eden Organics and Trader Joe’s beans come in BPA free cans.

 

Join the Discussion

3 Responses

  1. Little Sis says:

    This looks delicious.  I’ve been resisting the end of summer, but must finally admit that it’s time to move into fall, and what better way than with chili?  Thanks!

  2. Shirley Vacon says:

    lovely recipe

  3. [...] Our friends at Meatless Monday have just released a new e-cookbook: The Meatless Monday Chili E-Cookbook. One of the included recipes is inspired by our White Bean Chili with Roasted Corn and Cabbage. [...]

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