Chili isn’t just for chilly weather. The basic recipe for this white bean chili has only five ingredients. It's quick to make for lunch or dinner. You can add the usual chili toppings. This is a vegetarian chili unless you decide to add cooked chicken.
The recipe will be in my next Five-Ingredient Mystery coming out in 2022. The recipe I’m sharing today makes enough for 2-3 servings,
but it’s easy to double if you’re cooking for more people or want leftovers.
Ingredients
2 1/2 cups chicken or vegetable broth
1 15-ounce can if white beans (Navy, Great Northern, or other), drained and rinsed 3/4 cup salsa verde (mild, medium, or spicy, depending on your taste)
1 tsp minced garlic
1 tsp ground cumin Optional: 2 cups cooked chicken, chopped or shredded
Combine the broth, half of the drained beans, the salsa, and chopped garlic in a soup pot.
Cook on medium to high heat until the mix simmers.
Add the cumin.
Using an immersion blender, whirl the mixture to make it thicker, but not yet smooth (or do it by batches in a standard blender).
Stir in the remaining beans (and chicken if using). Bring the mix to a boil and turn down the heat to simmer it.
Ladle the soup into bowls and garnish with your choice of toppings: shredded cheese, sour cream or yogurt, avocado chunks, tortilla chips, etc.
Store leftover soup in the refrigerator. Stir and heat it for serving.
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
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Celebrate Christmas in July!
The 7th and latest book in Maya's series is Gingerdead Man.
During Bayport's Dickens of a Holiday festival, Val is hosting a private tea party for the volunteers dressed as Dickens characters including Scrooge and the Ghost of Christmas Past. A Santa who's more naughty than nice also comes to tea. An unexpected guest arrives, "shrouded in a deep black garment" like the eeriest Dickens ghost, and hands out gingerbread men with white icing skeleton bones. Though the creepy treat called a gingerdead man looks like a Halloween leftover, cookie addict Santa can't resist it. When the man in red turns blue, Val and Granddad must dig up the skeletons in Santa's closet to solve his murder.🍵
Do you have a favorite kind of chili?
Through the years, we have taken a few recipes and combined them into "the" chili recipe for our tastes. Hubby likes HOT spiced chili and I will have to admit that he has to add a bit more spice to his bowl because I draw the line at using ghost peppers in mine. :) That being said, I'm always open to trying new recipes for a change of pace. Thanks for the White Bean Chili which sounds like a great one to try.
ReplyDelete2clowns at arkansas dot net
Thanks for your comment, Kay. Ghost pepper plays a role in the book I'm currently writing. I've never tried it (and never will), but I'm glad to hear that someone does use it.
DeleteSounds yummy 🤤
ReplyDeleteJoliver284 at yahoo dot com
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ReplyDeletei just like mild chili, yours sounds good! amandasmother(at)aol(dot)com
ReplyDeleteThanks for you comment, Charlene. I found my version with the medium salsa verde a bit too spicy for me. Next time I'll use mild salsa verde.
ReplyDeleteIt's a damp, cool day today so chili sounds perfect!
ReplyDeleteWith all the heat hanging over North America, cool and damp doesn't sound bad. Thanks for commenting, Libby.
DeleteI love the addition of avocado to your chili! Thanks for the recipe, Maya.
ReplyDeleteThanks for commenting, Molly!
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