Sun Oven White Bean Chili Recipes

Steps:

• Set Sun Oven out to preheat. Heat the oil in a large pot. Add the onion and sauté until lightly brown, about 10 minutes. Stir in the garlic and sauté for another few minutes. Grind the cumin and coriander seeds in a coffee mill or spice grinder and add them to the pan stirring well. Add the beans, broth, wine and chilies. Cover and transfer to the Sun Oven. Cook until the beans are tender, 1 1/2 to 2 hours. About 3o minutes before serving stir in the oregano, cream, and basil and season to taste with salt white pepper.

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.