Saturday, February 5, 2011

When its chilly outside: White-Bean Chili inside

The snow storm to end all snow storms has been rolling through Boston here; so after a day of almost slipping on tons of black ice, climbing over mini-snow-mountains, and wadding through calf-high puddles (I kid you not) just to get to class, nothing beckons my taste buds more than a hot one-pot meal.

Recently it's been a plethora of different soups, but the other day I came home with an appetite for something spicy. T & I, of course, ended up disagreeing on what should compose this chili and somehow turned into chili-making contest (not our first time).

When all was said and done, and presented to a group of friends, mine took the winning ticket! (Though T's was a favorite for our summer chili cook-off).

Not to toot my own horn of course, but I was surprised with how deeeelicious it came out! Especially because I just wing'd it, knowing lentils, corn, & white beans would be the primary ingredients.

The corn provides a nice sweetness against the strong heat from the different peppers, as well as a good texture difference. It's not to heavy and has a very smooth texture--definitely going to be winter fav!

1st Place: White-Bean Chili


* 2-3 T, neutral-tasting oil (I used grapeseed)
* 1 small yellow onion, chopped
* Corn nibs from 2 cobs
* 1/2 jalapeno, diced
* 2 large garlic cloves, minced
* 1/2 t, marjoram
* 1 T, chili powder
* 1 1/2 t, cumin
* 1 t, coriander
* 1 t, oregano
* 2 t, red pepper flakes
* 2 t, marash pepper flakes (or more red pepper might work)
* 1/2 t, paprika
* 1/2 t salt
* 1 t, freshly ground pepper
* 2 T, balsamic vinegar
* 2 C, vegetable broth
* 1/2 C, brown lentils
* 1 8oz can, tomato sauce
* 1 8oz can, cannelloni beans


1. Add oil to a large pot and head over medium. Add in chopped onions and corn, saute until softened, about 2 minutes (add more oil if needed).
2. Add in jalapeno and garlic, saute until onions are translucent and garlic is fragrant but now browned, about another minute or 2.
3. Add in all of the spices from marjoram to pepper; stir constantly for 30 seconds, then deglaze with the balsamic vinegar.
4. Quickly add in the vegetable broth and bring to a boil. Add in lentils and slow to a simmer. Cover and simmer for approximately 30 minutes, or until the lentils are cooked thoroughly.
5. Add in the tomato sauce and cannelloni beanes. Bring to a boil and then bring to a very low simmer. Simmer for approximately 30 minutes more to get the best flavor meld. Enjoy!


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