Chef Gale Gand and Chef Rick Tramonto

Organic Vegetable White Bean Chili

Name: Organic Vegetable White Bean Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: Mexican
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 Peppers (yellow) seeded and diced; 2 Organic Bell Peppers (red) seeded and diced; 2 medium organic zucchinis, 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 leaf; 1 teaspoon chili powder; 28 ounces crushed tomatoes; 1/2 teaspoon Cayenne pepper or to taste; 1 teaspoon cumin, ground or to taste; 2 cups dried cannellini, 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

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

2 servings

Prep Time

15 minutes

Cook Time

1 hour

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 Peppers (yellow) seeded and diced
2 Organic Bell Peppers (red) seeded and diced
2 medium organic zucchinis, 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 leaf
1 teaspoon chili powder
28 ounces crushed tomatoes
1/2 teaspoon Cayenne pepper or to taste
1 teaspoon cumin, ground or to taste
2 cups dried cannellini, 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

View Cart (0) Checkout

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.

Recipe Note

Gale and Rick recommend a dry, medium bodied pale ale or bright California Zinfandel to accompany this lightly spicy vegetable dish.

Related Recipes

Image of Vegetable Tortilla Soup with Guajillo Peppers

Filed in: Bay Leaves, Bell Pepper, Carrots, Celery, Chili, Organic Bell Pepper, Organic Carrots, Organic Celery, Organic Cilantro, Organic Garlic, Organic Tomatoes, Organic Vegetable White Bean Chili, Organic Yellow Onion, Organic Zucchini, Red Hatch Chile Powder Shakers, Soup & Stew, Tomato, Vegetable, White Bean, Zucchini

Previous article Soy-Roasted Tofu with Asian Greens

Organic Vegetable White Bean Chili