White Bean Chili

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 This was delicious. It makes a lot - and says not recommended to freeze because of the dairy - but I did and it was fine. I see the toppings I had on hand were some torn up and toasted tortillas, the avocados were great as a topping too. 

 
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, finely diced
  • 2 Tbsp all-purpose flour
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper
  • 4 cups [960 ml] vegetable or chicken broth 
  • One 7 oz [200 g] can diced green chiles
  • Two 15 oz [430 g] cans white beans, such as cannellini or great Northern, rinsed
  • ¾ cup [105 g] frozen corn
  • ½ cup [120 ml] whole milk
  • 4 oz [115 g] cream cheese
  • 1 Tbsp fresh lime juice

Topping Options

  • Pickled jalapeño slices
  • Tortilla chips or Fritos
  • Sliced avocado
  • Shredded Cheddar cheese
  • Hot sauce
In a large Dutch oven or stockpot over medium heat, warm the oil. Add the onion, bell pepper, and jalapeño and sauté until softened, about 7 minutes. Add the flour, garlic, cumin, coriander, oregano, paprika, salt, pepper, and cayenne and sauté until fragrant, 30 seconds.

Stir in 3 cups [720 ml] of the vegetable broth and the green chiles and bring to a boil over high heat.

Meanwhile, transfer 1 cup [160 g] of the white beans with ½ cup [120 ml] of the vegetable broth into a glass measuring cup or small bowl and use an immersion blender to purée (alternatively, transfer to a food processor or blender and blend). 
 
Once the soup is boiling, turn the heat down to medium-low. Add the puréed white beans, remaining whole white beans, and the corn and simmer for 15 minutes to develop the flavor.

Remove from the heat and stir in the milk, cream cheese, and lime juice. Taste and add salt as needed. If you like your chili a bit thinner, stir in the remaining ½ cup [120 ml] vegetable broth. Serve warm, with pickled jalapeños, tortilla chips, avocado, cheese, and hot sauce, if desired.
 

From this cookbook: 

Every Season is Soup Season book image

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