Dish: union residence eating facility white bean chili

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Recipe: White Bean Chili from Union Residence Dining

Ingredients:

• 1 pound small white beans
• 1/2 medium onion, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 cup finely chopped carrots
• 1 stalk celery, finely chopped
• Cooking oil for sautéing vegetables
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional for heat)
• Optional: Dried pasilla chili
• 2.5 to 3 quarts chicken broth
• Smoked ham hock or pork bone
• Sour cream for topping
• Warm tortilla wedges or crispy tortilla strips for garnish
• Chopped chives for garnish
  

  Description:

  This savory white bean chili is a comforting dish ideal for chilly evenings. It’s packed with flavor and can be easily customized to suit your taste preferences.

  Culinary Instructions:

  < ">Soak the beans overnight in water. Drain and rinse thoroughly before use.
  “Sauté the onions, chili powder, cumin, carrots, and celery in a large Dutch oven or stockpot over medium heat until they are soft. Season with salt and cayenne pepper.
  “Soften the dried pasilla chili by soaking it in warm water until pliable; remove stem and seeds before adding to the pot along with chicken broth and smoked ham hock.
  “Simmer gently on low heat for approximately an hour and a half to two hours until beans are tender.
  “Remove the ham hock from the mixture; adjust seasoning if needed. For a creamier texture, blend half of the soup using an immersion blender or food processor.
  Serve hot with sour cream dollops alongside warm tortilla wedges or crispy strips; sprinkle freshly minced chives on top as desired.

  Makes about twelve servings.

  Baking Alternative:

  < "

  This recipe can also be made using an oven-safe dish covered tightly at a temperature of around325 degrees Fahrenheit after bringing it initially up to simmering point on stovetop.< / html >< !DOCTYPE HTML PUBLIC "-//W#C//DTD XHTML #.# Transitional//EN" "http://www.w#C.org/TR/xhtml#/DTD/xhtml#.dtd ">“