White Bean Chili Recipe

Name: White Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried white beans, thoroughly rinsed; 6 cups chicken stock (page 91) or water; 1 cup dry white wine; 1 tablespoon olive oil or cold-pressed corn oil; 1 large white onion, chopped; 4 to 6 cloves garlic, finely chopped; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 (4-ounce) can diced roasted green chiles; 1 teaspoon dried Mexican oregano; 1/2 cup half-and-half or heavy whipping cream; 3 fresh basil leaves, coarsely chopped; Salt; 1/2 cup coarsely chopped cilantro, for garnish

Servings: persons

2 cups dried white beans, thoroughly rinsed
6 cups chicken stock (page 91) or water
1 cup dry white wine
1 tablespoon olive oil or cold-pressed corn oil
1 large white onion, chopped
4 to 6 cloves garlic, finely chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 (4-ounce) can diced roasted green chiles
1 teaspoon dried Mexican oregano
1/2 cup half-and-half or heavy whipping cream
3 fresh basil leaves, coarsely chopped
Salt
1/2 cup coarsely chopped cilantro, for garnish

1
Combine the beans, water, and wine in the slow cooker.
2
Place a large saute pan over medium-high heat and add the oil.
3
Add the onion and saute for about 10 minutes, until lightly browned.
4
Add the garlic and saute for 5 minutes more.
5
In a coffee mill or using a mortar and pestle, crush the cumin and coriander seeds and add them to the pan.
6
Stir well.
7
Transfer the contents of the pan to the slow cooker and add the chiles.
8
Cover and cook on low for 6 to 8 hours, until the beans are tender.
9
About 30 minutes before serving, stir in the oregano, half-and-half, and basil and season to taste with salt.
10
Ladle into bowls and serve at once, garnished with the cilantro.

1092

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried white beans, thoroughly rinsed, 6 cups chicken stock (page 91) or water, 1 cup dry white wine, 1 tablespoon olive oil or cold-pressed corn oil, and more.

Yes, White Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean Chili

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