Roasted Garlic White Bean Chili

Reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian. Published by Clarkson Potter, a division of Random House, Inc.

Serves 4white-chili-ay-1875803-l

Preparation Time: 20 minutes

Cooking time: 1 hour, 20 minutes


For the roasted garlic
12 garlic cloves, unpeeled
1 tablespoon olive oil
1 cup chicken broth
For the chili
3 fresh Anaheim or poblano chiles
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
2 tablespoons all-purpose flour
1/2 cup dry white wine
4 cups water
2 cups chicken broth
1 to 2 cups shredded cooked chicken
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 cups cooked navy beans
2 teaspoons kosher salt
1 teaspoon ground black pepper
10-ounce box frozen chopped spinach, thawed, liquid squeezed out
3/4 teaspoon smoked paprika
2 tablespoons sour cream
1/2 cup grated Monterey Jack cheese
1. To roast the garlic: Place the cloves in a microwave-safe bowl and toss with the olive oil and 1 teaspoon water. Set a cover slightly askew over the bowl (or cover with plastic wrap and make a few slits in the plastic to vent) and microwave until the garlic is soft, about 1 1/2 minutes. Set aside to cool and keep covered. Once cool, remove the cover and squeeze the garlic cloves out of their skins and into a food processor or blender. Add the broth and process until smooth. Set aside.

2. To make the chili: Preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and place the Anaheim chiles on it. Broil until charred on all sides, turning often, 10 to 15 minutes. Transfer to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Peel away the skin from the peppers and then stem, seed, and finely chop. Set aside.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, until deep golden brown and caramelized, about 20 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Mix in the flour and cook, while stirring constantly, for 3 minutes. Raise the heat to high and pour in the wine, stirring it into the onion mixture and scraping up any browned bits stuck to the bottom of the pan. Bring to a simmer and then add the chopped roasted chiles, water, broth, cooked chicken, chili powder, cayenne, beans, salt, and pepper. Bring the mixture to a simmer.

4. Stir in the roasted garlic puree and cook until the chili has thickened slightly, about 25 minutes. Add the spinach and continue to cook for 5 minutes longer. Stir in the paprika, taste for seasoning, and serve in bowls with a dollop of sour cream and sprinkle with cheese.