Roasted Garlic-White Bean Chili

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Roasted Garlic-White Bean Chili

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Great Northern or other white beans -- soaked overnight

or use the quick-soak method

8 cups water

1 dried ancho or chipotle chile -- or more to taste

2 large garlic bulbs -- cloves peeled and separated

1 onion -- slivered

1 red bell pepper -- sliced

12 tomatillos -- husked, washed, and quartered

2 tablespoons olive or canola oil

2 teaspoons ground cumin

Salt and freshly ground black pepper

 

For lovers of the stinking rose, this white bean chili is a treat. It can be

played off the flavor of either ancho or chipotle chiles. The flavor each chile

contributes is very different, but blends well with garlic. With 1 chile, the

flavor is well defined but mild; add more if you like your chili hot. This chili

just begs to be served with corn bread.

 

Drain the beans. Combine the beans with the 8 cups fresh water and the chile in

a large saucepan. Cover and bring to a boil. Then reduce the heat and simmer,

partially covered, until the beans are tender, 1 1/2 to 2 hours. Skim off any

foam that rises to the top of the pot. The cooked beans should be just covered

by the cooking liquid. If there is excess liquid, increase the heat to high and

boil off the extra.

 

Meanwhile, preheat the oven to 400 degrees. Coat a large baking dish with

nonstick cooking spray. Combine the garlic cloves, onion, bell pepper, and

tornatillos in the baking dish. In a small bowl, combine the oil and cumin.

Drizzle over the vegetables and toss to coat. Roast in the oven until well

browned, 30 to 45 minutes.

 

Remove the chile from the beans and peel, seed, and chop the flesh. Return to

the pot and add the roasted vegetables. Add salt and pepper to taste. Simmer for

at least 30 minutes to blend the flavors before serving.

 

Calories 276 * Protein 14 gm * Fat 6 gm * Percent of calories from fat 17% *

Cholesterol 0 mg * Dietary fiber 15 gm * Sodium 42 mg * Calcium 146 mg

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 57 Calories; 1g Fat (13.7% calories from

fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0