Wednesday, 2 January 2013

Time for Chili When it's Chilly

Baby, it's cold outside!  The West Coast feels like winter now.  We may not have a lot of snow here in Vancouver, in fact, we barely get any snow at all.  A couple of weeks ago we got a few inches, and despite the downpour of rain since, there are still a few select piles of debris-filled snow pushed up against the edges of driveways and sidewalks.  This morning I had to scrape my windows free of a strange form of frost, the regular angle of the scraper didn't quite cut through it.  Though our winters pale in comparison to the rest of the country's, cold weather leaves me with a craving for soups and stews.  It's only when you go on a search for a soup or stew recipe without tomatoes or chicken, that you can feel like no safe recipe exists.  Do not fret if you too have experienced this.  During a daily hunting session of Tastespotting, I came across this awesome recipe for white bean chili.  It required only a minor dairy-substitution.  I do have a healthy appetite so I really think that this recipe makes only 4-6 servings but they are delicious servings nonetheless!  And guess what, fellow singles?  This recipe can easily be halved and make about 2 generous servings (1 for now, 1 for later, I like doing that a lot).




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. 

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