HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
WHITE-BEAN CHILI
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the beans for six hours or overnight. Drain and reserve.
- Peel and dice onions and carrots. Trim and dice celery.
- Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
- While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
- Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
- Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
- Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
- Remove from heat and let cool slightly. Remove bay leaf.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1670 milligrams, Sugar 8 grams
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