Alex Lau
This white bean chili recipe will have you begging for seconds of your vegetables.
Recipe information
Yield
Makes 8 cups
Ingredients
1
tablespoon olive oil
2
leeks, white and 1' of pale-green part, diced
4
garlic cloves, finely chopped
2
large carrots, peeled, cut into 1/4' cubes
2
large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4' cubes
1–1
1/2 tablespoons ground ancho chiles
1
teaspoon ground cumin
1
/2 teaspoon dried oregano
2
teaspoons kosher salt plus more for seasoning
1
1/4 cups dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed
Cilantro leaves (optional)
1
ripe avocado, peeled, chopped
Need to make a substitution?
Preparation
Step 1
Heat oil in a large pot over medium-low heat. Add leeks, garlic, and 2 Tbsp. water. Cook until leeks are softened, about 5 minutes. Add carrots and parsnips; stir to coat. Cook, stirring often, until just beginning to soften, about 2 minutes. Add ground chiles, cumin, oregano, and 2 tsp. salt. Stir until fragrant, about 1 minute. Fold in beans. Add 5 cups water and bring to a boil. Reduce heat and simmer to allow flavors to meld, about 30 minutes (if using soaked beans, cook until tender, which may take a few more minutes). Season with salt.
Step 2
Garnish with cilantro leaves, if desired, and chopped avocado.