Cornbread and Chili...51 Porter Style

Ingredients:
1, 16oz. can white cannellini beans
1, 16oz. can white navy beans
1, 8oz. can diced green chilis
1 medium onion diced
1 Tablespoon olive oil
4 Cloves crushed garlic
2 Tablespoons cumin
1/2 teaspoon chili powder (or more if you like it spicy)
1/2 Cup white wine
3 to 4 Cups vegetable broth (depending on how thick you like it)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 Bunch chopped cilantro
3/4 cup salsa verde (fresh or jarred)
2 Tablespoons lime juice

Directions:
1. In a large pot, heat oil and add onion. Saute about 3 minutes and add the garlic. Saute over medium heat 2 more minutes.

2. Add garlic, chiles, cumin, chili powder, salt and pepper. Stir to combine.

3. Add the white wine, lime juice, and salsa verde.

4. Drain the cannellini beans and add.

5. Drain the navy beans and add half of the navy beans to the pot. In a separate bowl, mash up the other half of the navy beans with a fork until it makes a paste. Add to chili pot (this will thicken the chili).

6. Add the stock and half the cilantro.

7. Stir to combine and simmer over medium heat about 20 minutes.

8. When ready to serve, garnish with additional cilantro and taste for seasoning.




















Great Serving additions:
-Creamy salsa verde:
If you have tomatillos, remove the husk and toss them in a food processor with a handful of cilantro, squirt of lime juice, salt, pepper, garlic, and some feta cheese. Blend for a creamy salsa topping to the chili. You could also just add fresh cilantro and feta to a jarred salsa verde or red salsa.
-Cornbread is also amazing with this chili!

Difficulty?

Kelly Kut Rating: No major wounds. This is a really simple chili but the flavors are so intense, refreshing, and delicious!

Taste?

Renee's Mmmmm-gasm Scale: Wow. I remember the first time we made this together--it had snowed the first time in Massachusetts, and we were eager for a warm bowl of deliciousness. This chili has one heck of a taste with notes of cilantro, green chiles, and of course, feta! The pairing of the chili with the salsa verde, a dollop of Daisy (sour cream), and a spoon-full of salsa is out of this world and earned a strong 9,800 mmmmm-gasms. Warning: You will be tempted to gets seconds and thirds, but remember that there is a bounty of beans in each bowl, so take your GI system into account and make sure you don't have any hot dates within the next 2-3 hours of eating...

Appearance?

Stephanie's Hotty Hot Hotness Rating: Mmmmm, white bean chili. So warm, slightly spicy and beautiful! This shows up a normal, brown mess of a chili any day. Plus, the decorating of the corn bread with our favorite number '51' was a great addition!