Creamy White Bean Chili
The night before cooking, place beans in a large 4-quart stockpot and cover with water by 3 inches. Cover and let soak overnight.
When ready to cook, drain the beans and return them to the pot. Add enough cold water to cover the beans by 3 inches. Bring to a boil, lower to a simmer and cover. Let simmer until beans are almost tender, about 45-60 minutes. Drain well.
In a large stockpot, melt butter over medium high. Add onion and sauté for 6 minutes until tender. Lower heat to medium and add garlic and sauté for 1 more minute. Add flour and stir for 2-3 minutes until a paste forms.
Then add chicken broth and milk and bring to a simmer. Simmer for about 15 minutes until thick.
Then add beans, green chilies, chili powder, red chili pepper flakes, cumin, salt, and pepper and simmer for 10 more minutes until thick and flavors have blended. Stir in spinach and mix to wilt.
Garnish soup with Monterey Jack cheese, sour cream, cilantro, chopped tomatoes and lime wedges and serve.
Prep time: 10 minutes
Cook time: 1 hour 40 minutes
- 2 tablespoons butter
- 1 medium onion, small diced
- 1 cup chicken broth
- 3 cup whole milk
- 1 cup green chilies (fresh or canned) small diced
- 1 teaspoon chili powder
- ⅛ teaspoon red chili pepper flakes, or to taste
- 1 cup fresh spinach
- 1 cup grated Monterey Jack cheese
- ½ cup sour cream
- ½ bunch fresh cilantro, chopped
- 1 tomato, small diced
- 1 lime, cut into slices
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