- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Gale Gand and Rick Tramonto
Ingredients
- 1/4 cup Olive Oil mixed with 3 Garlic cloves minced
- 1 medium Onion diced
- 3 stalks Organic Celery sliced 1/2 inch thick
- 2 medium Organic Carrots sliced 1/2 inch thick
- 2 Organic Bell Pepper (yellow) seeded and diced
- 2 Organic Bell Pepper (Red) seeded and diced
- 2 medium Organic Zucchini diced
- 1/4 cup Organic Cilantro (fresh) chopped plus extra for garnish
- 1/2 cup Sour Cream or Yogurt
- 1/2 cup Parmesan Cheese grated
- 1 Bay Leaves
- 1 teaspoon Chile Powder
- 28 ounces Crushed Tomatoes
- 1/2 teaspoon Cayenne Pepper or to taste
- 1 teaspoon Cumin ground or to taste
- 2 cups Dried Cannellini and cooked or Great Northern White Beans
- Kosher Salt and Freshly Ground Black Pepper
- 2 tablespoons Unsalted Butter cold and cut into pieces
- 1 cup Cheddar Cheese grated
Directions
Preheat oven to 425 degrees F. In a large, ovenproof, heavy pot, heat the garlic oil over medium-high heat. Add the onion, celery, carrots, peppers, zucchini, yellow squash, cilantro, bay leaf, and chili powder and cook, stirring, until just softened, about 3 minutes. Transfer to the oven and roast about 25 minutes, stirring after 15 minutes, until the vegetables are tender but not mushy (still holding their shape).
Remove the pot from the oven, place over low heat, and add the crushed tomatoes, cayenne, cumin, white beans, and salt and pepper to taste. Simmer until thickened, 20-30 minutes, then stir in the butter. (Up until this point, the chili can be prepared up to 3 days in advance.)
When ready to serve, preheat the broiler. Ladle the chili into flameproof bowls and sprinkle the cheeses oven them. Arrange the bowls in a roasting pan or on a baking sheet. Broil until the cheese is melted and brown, about 3 minutes. Garnish with a dollop of sour cream and a generous sprinkle of cilantro. Serve immediately.
Note:
Gale and Rick recommend a dry, medium bodied pale ale or bright California Zinfandel to accompany this lightly spicy vegetable dish.
