There is nothing that will keep me from cooking. I’ll cook when I’m tired, when I work late and when I don’t have a lot of groceries in the house. The only thing that will ever make me postpone homemade dinner plans in lieu of something a little more, pizza is if a feeling of dread washes over me when I remember that if I cook, I’ll have to wash the dishes.
Enter the “one pot dinner.” Doing dishes sounds a lot more favorable when you only have to do a singular dish as opposed to a pile of pots and pans upon completion of your meal.
I originally posted this recipe in October 2008. After two years and the acquisition of hot chili powder from Spice House, I decided it was time for a little update and some new photographs.
Perfect for fall, this recipe offers everything you expect in a bowl of chili: simplicity, a little heat and apples for a mellow sweet flavor that will balance the spice from the chili powder. You’ll want seconds. Don’t say I didn’t warn you.
White Bean & Apple Chili
what you need:
3-15 oz. cans of cannellini beans, drained and rinsed
1 onion, chopped
3 small apples, cut in tiny chunks, no need to peel (I used Empire)
2 tsp canola oil
3 Tbsp chili powder
2 Tbsp. cornmeal
1 tsp ground thyme
1 Tbsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cups chicken or vegetable broth (I used chicken)
1/2 cup plain non fat yogurt
Handful shredded sharp cheddar cheese (optional)
what you do:
1. Heat 2 tsp oil in a large saucepan until shiny. Add chopped onion and apple and cook until tender, approx. 5 minutes. Add thyme, chili powder, cumin and cornmeal and stir to coat.
2. Add cannellini beans to pot, 1 can at a time. For a creamier consistency, mash about 1/3 of the beans with a fork or the back of a spoon before adding to pot (this is also where you can expel your stress from the day).
3. Add in the broth and stir to combine. Simmer over low heat for about 30 minutes, stirring occasionally, until flavors are blended.
4. Just before serving, stir in yogurt and let cook for another 5-10 minutes, stirring consistently. Serve topped with cheddar cheese, if desired.