This week I wanted only one thing in a recipe: heat. I mean, when you can send a photo of the weather app displaying -8 F along with a message that says “I’m glad it’s warming up,” temperature is all that matters. Thank you to girlmakesfood.com for this hot, hot chili for a cold, cold night.
- 3 cans white cannellini beans, drained and rinsed
- 2 bell peppers, with seeds and stem removed
- 1 jalapeno pepper, with seeds and ribs removed
- 2 shallots
- 2 garlic cloves, smashed
- 1 Tbsp. fresh cilantro
- 2 c. vegetable broth
- 1 c. frozen, organic corn
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. chili powder
- salt and pepper to taste
- lime wedges for garnish
Puree 1 1/2 c. of the beans in food processor, adding vegetable broth 1-2 teaspoons at a time, if needed, to yield a smooth texture no thicker than tomato sauce. Place puree in medium pot.
Pulse peppers, jalapeno, shallots, garlic and cilantro in food processor until the mixture looks like salsa, and add to beans. Add remaining beans and vegetable broth, corn and spices. Heat to boiling on medium heat, reduce heat to low and continue cooking until peppers, shallots and cook are cooked through and tender.
Add salt and pepper to taste. Pour chili into bowls and squeeze a lime wedge onto each serving. Serves 4.