This vegetarian white bean chili is a warm weather rendition of a cold weather classic
Ingredients
2 medium red or yellow onions
1 medium jalapeño pepper
3 cloves garlic
1/2 bunch fresh cilantro
1 tablespoon olive oil
1 (4.5-ounce) can diced green chiles
1 (15-ounce) can cannellini beans
1 (15-ounce) can pinto beans
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups low-sodium vegetable broth
1 cup frozen peas
3/4 cup distilled white vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 medium red onion
2 medium limes, cut into wedges
1/2 bunch radishes, thinly sliced
1 medium jalapeño, thinly sliced
1/4 cup sour cream or Greek yogurt
Instructions
Make the chili: Prepare the following, placing them all in the same medium bowl: Dice 2 medium red or yellow onions. Core, seed, and mince 1 medium jalapeño pepper. Mince 3 garlic cloves.
Remove the leaves from 1/2 bunch cilantro (about 3/4 cup), and set aside for garnish. Finely chop the stems (about 1/4 cup) and add to the bowl with the onions.
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat until shimmering. Add the onion mixture and 1 can diced green chiles and their liquid. Cook, stirring often, until the vegetables are softened and most of the liquid from the chiles has evaporated, 8 to 9 minutes. Meanwhile, drain and rinse 1 can cannellini beans and 1 can pinto beans.
Add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the spices are very fragrant, about 2 minutes. Add the cannellini beans, pinto beans, 3 cups low-sodium vegetable broth, and 1 cup frozen peas. Reduce the heat to low and let simmer until about a third of the liquid has evaporated and the chili has thickened slightly, 15 to 20 minutes. Meanwhile, make the pickled onions.
Make the pickled onions: Place 3/4 cup distilled white vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a medium bowl and stir to dissolve the sugar and salt. Thinly slice 1 medium red onion and add to the bowl. Toss the onions in the vinegar mixture and let sit uncovered at room temperature until they turn pink and soften slightly, 15 to 20 minutes.
Serve the chili with the reserved cilantro leaves, pickled onions, and optional toppings.
