- 2 cups dried great northern beans
- 5 cups vegetable broth
- ½ green bell pepper, chopped
- 1 seeded jalapeno pepper, finely minced (optional)
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 teaspoons oregano (Mexican if available)
- ¼ teaspoon white or red pepper (add more if you like it hot)
- 2 teaspoons cumin
- 2 teaspoons mild chili powder (such as ancho)
- 2 onions, diced
- 1-2 teaspoons salt (or to taste)
- 1 14.5 ounce can diced tomatoes (fire-roasted taste best)
- 1-2 tablespoons masa harina (optional)
1. Soak the beans overnight. Drain the beans and put them into a pressure cooker. Add the vegetable broth and all ingredients through chili powder. Begin heating over high heat.
2. Spray a non-stick skillet with canola oil and heat it. Once it’s hot, add the chopped onion. Cook, stirring and scraping the bottom of the skillet, until onion is golden brown. (Tip: Add a couple of pinches of baking soda to speed up the caramelization.) Add the onion to the beans.
3. Seal the cooker and bring to high pressure. Reduce heat and cook for 10 minutes at high pressure. Remove from heat and allow pressure to come down naturally. Check to make sure beans are soft, and if they aren’t, return to high pressure for another minute. Once the beans are soft, add the salt and tomatoes and taste for seasoning. If necessary, add more cumin, pepper, and chili powder. Simmer over low heat for at least 20 minutes. Just before serving, add masa harina. Stir well and simmer for at least 5 minutes to thicken.
I use caramelized onions that I made in a big batch in the slow cooker.
If you don't have masa harina on hand or don't want to buy a big package of it, put a corn tortilla in the food processor. You can also add a little water to either the masa harina or the finely ground tortilla to make a slurry prior to adding it to the chili and this will prevent you from having little masa dumplings.
White Bean Chili. To import, drag image to your MacGourmet recipe box.