The view from my window is pretty deceiving today. The sun is shining and the sky is blue, but with one step outside, I am quickly reminded that winter is rapidly approaching. Although I am not entirely finished with Thanksgiving recipe posts (I have a gluten/dairy free pumpkin pie setting up right now that is to die for), I thought I would take a little detour by doing a post on what I made for lunch. For a while now, I have had this odd obsession with making a white bean chili that had no meat and a spicy kick, but for one reason or another, I kept putting it off. One brisk breeze to the face this morning assured me that today was the perfect day to give it a go, and I couldn’t be happier with the outcome. When I make chili, I want it to have a full bodied flavor, a good amount of heat and a thick, hearty consistency. I am not a fan of ‘runny’ chili, because in my book, that would be called soup, but sometimes it’s difficult to find that perfect balance. Making chili is a whole lot like Goldilocks in that you don’t want it too thin or too thick; you want it too be just right. If you have ever made chili before, you probably know that this is not an easy balance to obtain, but this chili just seemed to come seamlessly together today, and trust me, that is an extremely rare occurrence in my house. Typically, I plan for the inevitable hick-up where something needs adjusting and I’ll pace back and forth until I can come up with a solution, but today that just wasn’t the case. The flavors just worked, the consistency was on point and the heat was there, yet easily adjustable to fit any tolerance without ruining the dish. It was just one of those days that I savor, as they rarely seem to happen. Feel free to adjust the seasonings to fit your taste preferences, and if you can wait, let the finished chili cool for an additional 20-30 minutes before serving.
click ‘more’ for recipe
- 2 Tbsp. olive oil
- 1 large onion; finely minced
- 4 garlic cloves; minced
- 1 large red pepper, seeded and chopped
- 1 large orange or yellow pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 tsp. salt, plus more for seasoning
- Freshly ground black pepper for seasoning
- 2 Tbsp. ground cumin
- 1 Tbsp. Italian seasoning
- 2 tsp. chili powder
- 3 Tbsp. arrowroot starch mixed with 6 Tbsp. cold water
- 3 (15-ounce cans) cannellini beans; rinsed
- 1/2 cup green onions; chopped; save half for garnish
- 1/2 cup cilantro; chopped; save half for garnish
- 1 1/2 cups corn; organic canned or if frozen, thawed
- 4 cups low-sodium no-chicken broth or vegetable stock
- 1/4 teaspoon crushed red pepper flakes
- 2-4 dashes of hot pepper sauce
- 1/2 lime; juiced
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.
- Add in cannellini beans and seasonings and sauté for another 2 minutes.
- Pour in 4 cups of low-sodium broth and mix thoroughly. Bring to a boil then reduce to a simmer while preparing thickener.
- In a separate dish, combine arrowroot starch and cold water for a thickener, whisking until it is no longer lumpy and has a completely smooth consistency.
- Pour arrowroot starch mixture into pot and stir thoroughly. Turn burner to high and bring chili to a full rolling boil for about 3 minutes more or until chili begins to thicken, stirring frequently. Reduce heat to low/medium and simmer uncovered for 30 minutes.
- After 30 minutes, remove chili from heat and add in hot sauce, lime juice, cilantro and green onions, reserving half of each for garnish.
- Add in any additional seasonings to taste.
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