White Bean and Escarole Chili
Inspired by similar dishes in Italian cuisine, this comforting dish will have you coming back for 2nds. Blending the flavors from Italy with regions like Mexico and Ethiopia, we get amazing flavors and textures to spice up your dinner routine. Teff is a grain from Ethiopia and it packs quite a nutritional punch when compared to other grains like wheat or rice. Naturally gluten-free, teff is high in amino acids, higher in fiber than wheat (5g compared to 1g), and a very good source iron and calcium. At 20-40% resistant starch it is very good for your digestive system and a delicious way to get more fiber into your diet. Something most Americans are lacking. Very small compared to most grains making it much quicker to cook.
- 4 cloves garlic
- 2 ounces sharp white cheddar cheese
- 1 bunch cilantro
- 1 head escarole
- 1 lime
- 1 jalapeño pepper
- 1 poblano pepper
- 1 red onion
- ¼ cup teff
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 15 ounce can cannelloni beans
- 1 14 ½ ounce can diced tomatoes
- 1 cup vegetable broth
- Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop cilantro. Roughly chop the escarole into bite-sized pieces. Peel and small dice the onion. Remove the ribs and seeds from the poblano pepper, then dice it finely. Thinly slice half the jalapeño into rings, removing the seeds. Remove the seeds from the rest of the jalapeño and dice finely. Grate the cheddar cheese.
- In a medium pot, heat a little olive oil on medium until hot. Add the onion, garlic, poblano pepper, and diced jalapeño; cook 4 to 6 minutes, or until the onion and peppers are softened, stirring occasionally; season with salt and pepper.
- Stir in the teff for 1 to 2 minutes to toast it.
- Add the coriander and cumin, and cook 30 seconds to 1 minute, or until fragrant, to toast the spices.
- Drain and rinse the cannelloni beans, then add them to the pot along with the canned tomatoes and vegetable broth. Simmer 3 to 4 minutes, stirring occasionally until everything is well-combined. Season with salt and pepper to taste.
- Stir in the chopped escarole and half the cilantro. Reduce the heat to low and simmer 5 to 6 minutes longer, or until the mixture starts to thicken, stirring occasionally.
- Remove from the heat and add the juice of half the lime. Season with salt and pepper to taste. Divide the chili between 2 bowls. Garnish with the cheddar cheese, remaining lime wedges, and remaining cilantro.
*Blue Apron
