This week I’m preparing for a Friday evening fiesta – Summer in January. What I call my White Bean Chili is really more of a soup. You could use less stock and make the chili thicker if you wish. The dumplings explode with the flavors of cilantro and Monterrey Jack cheese.
Just posting Saturday afternoon… The White Bean Chili was a hit on a frosty cold Boston winter evening. The fire was roaring in the fireplace and our living room and dining room were packed with friends crunching on corn chips with salsa and guacamole, eating rice and beans, tequila marinated grilled chicken, tacos and soft tortillas with all the fixings.
White Bean Chili Preparation time 30 minutes. Cooking time 30 minutes
(Serves 4-6 as a first course)
Chili can be prepared earlier in the day or even a day ahead of time, in fact some say it tastes better the second day. It is very light for chili, yet as delicious as heartier recipes.
2 tablespoons olive oil
1 medium onion – diced
1 leek – diced
1 teaspoon cumin
1 can Cannellini beans (you can use any type of bean you like)
4 cups chicken stock / bouillon
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Garnish
1 cup sour cream
1 lime
1 bunch cilantro
one-fourth cup pickled Jalapenos – minced
Heat a soup pot over medium heat; add olive oil, garlic, onion and sauté until onion turns translucent 3 – 4 minutes. Add cumin, chili, (cooking the spices intensifies their flavor), turn heat to low and continue to cook, about 5 minutes. Add beans, stock, and simmer over medium low heat for about 20 minutes, then add meatballs.
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Dumplings
1 beaten egg
1 pound ground chicken
one-half teaspoon minced garlic
1 teaspoon kosher or sea salt
one-half cup minced cilantro + minced cilantro for garnish
one-half cup Panko crumbs (any breadcrumbs will work)
1 cup grated Monterrey Jack cheese
Beat egg; add remaining ingredients and mix well to combine ingredients. Form into bite size balls and drop into simmering soup. They are cooked when they float to the top, about 3 minutes. Turn off heat, cover pot and leave undisturbed for 20 minutes. If the dumplings simmer too long the cheese will melt out of them. Re-heat quickly before serving.
Garnish chili with a dollop of sour cream, freshly squeezed lime juice, cilantro and, sliced pickled jalapeno peppers (optional).
