From Bon Appetit’s Food Lover’s Cleanse come a few recipes worthy of our permanent file. Â Loaded with vegetables, including my previously avoided rooter – the parsnip – and zapped to perfection with a kick of complex chili flavor, we should eat white bean chili all winter long. Â Chipotle chili powder transformed these vegetables from bitter or worse bland flavors to a savory well-rounded satisfying meal. Â At the chili’s center, white beans, which we’ve been hailing since the NY Times published the study that heralded the Mediterranean diet as lowering heart disease by as much as 30%. Really, I did not get the numbers wrong. The first study to really prove the impact of a diet rich with beans, fish, and vegetables, and most interesting high levels of natural oils from olive oil to nuts.
Serve it as a meal with a leafy salad or a vegetable side dish. Â Freezes well too.
white bean chili & winter vegetables
2Â leeks, white and 1″ of pale-green part, diced
4Â garlic cloves, finely chopped
2Â large carrots, peeled, cut into 1/4″ cubes
2Â large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut into 1/4″ cubes
1â€“1 1/2 T ground ancho chiles*
1Â t Â ground cumin
1/2Â t dried oregano
2Â t Â kosher salt plus more for seasoning
1 1/4Â c dried cannellini (white kidney) beans, soaked overnight (to yield about 3 cups) or two 15-oz. cans cannellini beans, rinsed
Cilantro leaves (optional)
1Â ripe avocado, peeled, chopped
- Heat oil in a large pot over medium-low heat. Add leeks, garlic, and 2 T water. Cook until leeks are softened, about 5 minutes.
- Add carrots and parsnips; stir to coat. Cook, stirring often, until just beginning to soften, about 2 minutes.
- Add ground chiles, cumin, oregano, and 2 tsp. salt. Stir until fragrant, about 1 minute.
- Fold in beans. Add 5 cups water and bring to a boil. Reduce heat and simmer to allow flavors to meld, about 30 minutes (if using soaked beans, cook until tender, which may take a few more minutes).
- Season with salt.
Garnish with cilantro leaves, if desired, and chopped avocado.
recipe adapted from bon appetitÂ and provided by your friends at crunchtimefood.com