Ingredients and Weight:
- Dried cannellini beans, 1 pound
- Onion, chopped, 1 medium
- Diced green bell pepper, 1 large
- Diced poblano pepper, 1 large
- Minced garlic, 4 cloves
- Ground cumin, 2 teaspoons
- Ground coriander, 1 teaspoon
- Ground chipotle powder, 1 teaspoon (adjust to desired spice level)
- Chicken broth, 5 cups
- Sour cream, 1 cup
- Shredded Monterey Jack cheese, 1 cup
- Corn tortilla chips, for serving
Preparation Time:
- Soaking beans: Overnight
- Chopping vegetables: 15 minutes
Cooking Time:
- Beans: 1 hour (after soaking)
- Chili: 45 minutes
Difficulty Level:
Preparation Method Steps:
- Rinse the beans and soak them in water overnight.
- Drain the beans and place them in a large pot with the chopped onion, green bell pepper, poblano pepper, garlic, cumin, coriander, and chipotle powder.
- Add the chicken broth and bring to a boil. Reduce heat and simmer for 1 hour, or until the beans are tender.
- Puree half of the beans in a blender until smooth. Return the puree to the pot.
- Stir in the sour cream and Monterey Jack cheese. Heat through, stirring constantly.
- Serve the chili hot with tortilla chips.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Protein: 20 grams
- Fat: 15 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Creamy and flavorful with a mild kick of spice
- Vegetarian and gluten-free
- Perfect for a cold winter night
User Comments:
- "This chili is amazing! It's so creamy and flavorful, and the spice level is just right."
- "I love that this chili is vegetarian, and it's so easy to make."
- "I've made this chili several times, and it's always a hit with my guests."
Special Precautions and Tips:
- If you don't have time to soak the beans overnight, you can use canned cannellini beans instead.
- To add more spice, increase the amount of chipotle powder to taste.
- For a vegan version, use plant-based sour cream and cheese.
