With sweater weather in full swing, we like to use dried white beans from The Marketplace for this recipe to warm up. With its beautiful fusion of spice and root veggies, this chili is one of our favorites for many reasons. However, the best part is you can freeze the chili for up to 4 – 6 months to save any leftovers you may have.Print
- 1 1/4 cup dried cannellini beans, soaked overnight, or two 15-ounce canned beans, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 leeks whites and light green part only, thinly sliced
- 1 cup carrots (about 3–4 medium carrots), cut into 1/4-inch cubes
- 1 cup turnips (about 1 large turnip), cut into 1/4-inch cubes
- 1 1/2 tablespoons ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 teaspoons Kosher salt, plus more for seasoning
- One 28-ounce can diced tomatoes
- 5 cups water
- Toppings: cheddar cheese, sour cream, avocado, cilantro, lime wedges
- Heat oil over medium in a large pot or Dutch oven. Add onions, garlic, and leeks and cook until softened, 5-7 minutes.
- Add carrots and turnips, stir to combine, and cook for another 2-3 minutes until they begin to soften. Add chili powder, cumin, dried oregano, and salt and stir until fragrant, about 1 minute.
- Mix in beans and diced tomatoes. Add water (or broth of choice) and bring to a boil. Reduce heat to a simmer and cover.
- Cook until beans become tender, 35-45 minutes. Season with salt to taste.
- Serve in bowls and top with cheddar cheese, sour cream, avocado, cilantro, and a lime wedge if desired. Enjoy!