White bean chili

White Bean Chili

Ingredients

Yields 6 servings

  • 1 lb dried cannellini beans (soaked overnight)

  • ¼ cup vegetable oil

  • 1 medium yellow onion, ¼ inch dice

  • 2 celery stalks, ¼ inch dice

  • 1 large carrot, ¼ inch dice

  • 1 TBL garlic, minced

  • 1 tsp dried fennel

  • ¼ cup white wine

  • 14 oz can diced tomatoes

  • 1 smoked ham hock

  • 1 qt chicken stock

  • 2 cups water

  • 2 bay leaves

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

For serving

  • Cilantro, chopped

  • Tomato, ¼ inch dice

  • Sour cream

  • Hot sauce

Method

  1. Soak beans in 8 cups of water at room temperature overnight.

  2. Heat vegetable oil in a saucepot and sauté onion, celery, and carrots for 10 minutes or until soft.

  3. Add garlic and cook for 1 minute until fragrant. Add fennel and cook for 30 seconds.

  4. Deglaze the pan with white wine and cook stirring often for 2 minutes.

  5. Add canned tomatoes, ham hock, stock, water, bay leaves, salt, and pepper. Bring to a boil, then reduce to a very low simmer and cook for 2–3 hours until beans are tender on the inside.

  6. Once beans are finished, remove hock and bay leaves. Strain out 2 cups of beans and puree, then add back to the chili.

  7. Serve chili topped with diced tomato, cilantro, and sour cream.