What’s for dinner? It’s a question that gets asked on a nearly daily basis in my house, and I bet it’s asked frequently in your house too.
Mom and I cook dinner almost every single night. And I love what we make pretty much every single night. In fact, I basically never eat out because restaurant food disappoints me more often than not, when what I make does not. I simply love home cooking and knowing all the ingredients in my food.
Fish is a staple dinner food for me, along with a simple salad or roasted or steamed vegetables. Breakfast for dinner is another favorite. Scrambled eggs and kale chips are always a hit. There’s quinoa, soup, and chickpeas too.
But some days, I get bored. I tend to repeat my favorite meals over and over again without tiring of them. That is, until a craving for something different, something new, something exciting strikes.
I recently placed a huge Bob’s Red Mill order, which included some dried cannellini beans. I’ll admit I wasn’t entirely sure what to do with them until I saw Brown Eyed Baker’s while chicken chili recipe.
I switched it up a bit to accommodate the dried beans, suit my tastes (I don’t like chicken), and use what I had in the pantry. The end result was a gluten free, vegan chili that I still can’t stop thinking about. I loved the hearty vegetables, creamy beans, and the warm spice of the broth. The portion in the freezer is bound to be on the dinner table again before long.
2 tablespoons olive oil
1 large onion (I used a red onion), chopped
2 jalapeno peppers, seeded and finely chopped
1 poblano pepper, seeded and finely chopped
1 Anaheim pepper, seeded and finely chopped
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon red pepper flakes
½ teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 head garlic, cloves peeled and cut in half
4 cups vegetable or chicken stock
2 cups water
1 ½ cups dried cannellini beans, soaked overnight (I used Bob’s Red Mill)
3 large carrots, peeled and cut into rounds
12 cremini mushrooms, sliced
Heat a large stock pot or Dutch oven over medium-high heat. Once hot, add the oil. Then add the onions, peppers, cumin, chili powder, red pepper flakes, turmeric, and black pepper. Sauté, stirring frequently, until the vegetables are soft and the spices are very fragrant, about 7 minutes. Add the garlic and sauté for an additional 1 minute.
Drain and rinse the beans and add to the pot. Add the chicken stock and water. Bring to a boil, and then reduce to a simmer. Place a lid on the pot and cook for about 1 hour 15 minutes. Occasionally check on and stir the chili during this time.
Add the carrots and mushrooms and cook an additional 15 minutes with the lid on. Before serving, check to make sure the beans are tender. Serve with garnishes of your choosing. I really enjoyed sliced avocado, cilantro, parsley, and fresh lemon wedges. Chili may be stored in an airtight container in the refrigerator for up to 3 days, or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop.
Recipe adapted from Brown Eyed Baker