Name: Smokey White Bean and Corn Chili
Prep time: PTM
Cook time: PTM
Yield: 6
Ingredients: 6 cups (4 cans rinsed/drained) cooked cannelini beans, (if cooking your own, soak and cook 1 lb dry beans first); 1 onion (diced small); 1 seeded jalapeno (minced); 4 cloves garlic (minced); 2 tsp smoked paprika; 2 tsp cumin; 1 TBS oregano; 1/4-1/2 tsp cayenne pepper; 4-6 TBS green chilis (I used 4 TBS hot and it was pretty spicy. Use mild or adjust amount of hot green chills for more/less heat); 2 cups fresh corn, cut from cob (2 cobs, or use frozen); 3 - 4 cups water; salt and pepper to taste

Smokey White Bean and Corn Chili

This easy recipe turns out a tasty, healthy chili, free of tomatoes which made my husband quite happy. Serve with a squeeze of lime, a dollop of Sour Un-Cream (see in recipes) and maybe a few avocado slices. Don’t forget the Cornbread Muffins (see in Recipes).

CourseEntrée

Servings

Ingredients

6cups (4 cans rinsed/drained) cooked cannelini beans,if cooking your own, soak and cook 1 lb dry beans first
1 oniondiced small
1 seeded jalapenominced
4cloves garlicminced
2tsp smoked paprika
2tsp cumin
1TBS oregano
1/4-1/2tsp cayenne pepper
4-6TBS green chilisI used 4 TBS hot and it was pretty spicy. Use mild or adjust amount of hot green chills for more/less heat
2cups fresh corn, cut from cob2 cobs, or use frozen
3 – 4cups water
salt and pepper to taste

Instructions

Saute onion in large pot over medium heat, adding small amounts of water as it sticks. Cook until opaque. Add garlic, jalapeño, smoked paprika, cumin, cayenne and oregano stirring to coat onion/garlic and cook 1-2 minutes.
Add beans, green chiles, corn and water to pot. Cook over medium-low heat for approximately 30 minutes, stirring occasionally. The longer you let it simmer, the better.
Place in bowls and top with a squeeze of lime and some Sour Un-Cream. Don’t forget the Cornbread Muffins!
NOTES:1) If you have the time, I highly recommend cooking your own dried beans. It just adds something! I soaked 1 pound overnight, cooked in my pressure cooker with lots of pressed garlic, a strip of kombu and a sprig of rosemary, and used the whole batch for the chili. 2) Toasting and grinding your own cumin seeds adds unmistakable flavor as compared to pre-ground cumin. Worth the few extra minutes. Toast in a dry pan a few minutes until fragrant then grind in a coffee grinder or use a mortar and pestle like I do. 3) The longer this simmers, the better it is. I had mine on the stove for hours. It was already cooked, but I kept it warm for the flavors to blend. Better yet, make it a day ahead. 4) If you can get your hands on fresh corn, it’s worth it. The crunch with every bite is awesome.