Spicy White Bean Chili Recipe By Tasty

Steps:

• In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chiles, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. , Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

Steps:

• In a slow cooker, combine all ingredients except the parsley.
• Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
• Sprinkle parsley over top, stir, and serve.
• Enjoy!

Steps:

• In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

Steps:

• Rinse beans.
• In a large saucepan combine beans and water- Bring to a boil; reduce heat, and simmer for 2 minutes.
• Remove from heat- Cover and let stand for 1 hour (Or, skip boiling the water and soak beans overnight in a covered pan).
• Drain and rinse beans.
• In a large saucepan or Dutch oven cook the onion and garlic in hot oil till tender.
• Stir in chili powder, cumin, oregano, paprika, salt, and red pepper.
• Cook and stir for 1 minutes.
• Add the beans, broth, undrained tomatoes, and sherry or water.
• Bring to a boil; reduce heat- Cover and simmer for 1 to 1 1/2 hours or till beans are tender.
• To serve, ladle chili into individual bowls and dollop with yogurt or sour cream and sprinkle with cilantro.

Steps:

• Soak beans overnight in enough cold water to cover. Drain.
• Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
• Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
• Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
• While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
• Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
• Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
• Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
• If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
• Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
• Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
• Leftovers keep refrigerated in an airtight container for 2-3 days.

Steps:

• 1. Put oil in a medium saucepan and let it heat for a few minutes on medium/high heat. Add cumin seeds and let it cook for about 30 seconds, then add onions and let it soften.
• 2. Once onion is soft and a little transluscent add garlic paste and ginger paste and let it fry for about 30 seconds.
• 3. Now add all the spices- turmeric, garam masala powder, salt and crushed red chilli. Cook until you can smell the spices (for about 40 sec.)
• 4. Add tomatoes, green chillies, and cook until tomatoes are soft (taste a little if its not spicy enough then add some more green chillies, add more salt to taste).
• 5. Add the red beans and stir with all thespices. Add about ¼ cup water and cover the pan. Cook on medium low heat for 10-15 min keep checking every 5 min to make sure the heat is not too high.
• 6. After 10-15 min are up with a wooden spoon crush the beans (not completely all of them, just slightly so the crushed ones can create a paste).
• 7. Add more water if its too dry as you crush and taste for salt add more if needed.
• 8. Top with cilantro before serving .Served with warmed pita bread or dinner roll is best or with cucumbers sticks, salad and feta cheese.