MEATLESS TUESDAY

White Bean Chili

 

Ingredients 

·         1 pound dried navy beans

·         5 cups chicken stock

·         4 tablespoons (1/2 stick) butter

·         1 tablespoon minced garlic

·         3/4 cup diced onion

·         1 cup diced celery

·         1 cup diced carrots

·         1 1/2 cups chopped green chilies (fresh or canned)

·         1 tablespoon ground cumin

·         1 tablespoon dried oregano

·         1 to 2 teaspoons ground black pepper

·         1/2 teaspoon white pepper

·         Pinch red pepper flakes

·         1/2 bunch cilantro leaves, chopped

Directions 

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chilies and saute for 5 minutes. Add Chile mixture to pot with beans. Add the, celery, carrots, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

SMOKEY CHILE CORN BREAD

INGREDIENTS

4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle Chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Preheat the oven to 350 degrees F.

DIRECTIONS

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt.

In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, Chile, and chives.

Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.