Monday, November 12, 2012

White Bean Chilli - new favorite - YUM!

It's soup weather again!  And I think I have a new favorite.

White Bean Chilli
  • 1 tbsp oil
  • 1lb ground beef/venison/meat
  • 1 medium onion
  • 2 stalks celery
  • 1 large can stewed tomatoes
  • 1 can original Rotel/tomatoes w/ hot peppers
  • 1 can white kidney beans
  • 1 can navy beans
  • 1 can Great Northern beans (Limas)
  • 1 cup wh. wheat macaroni pasta
  • pepper and Parmesan cheese to taste 
I used a big slow-cooker with a temperature setting (because I hadn't packed it yet), but you could just as easily use a big stock pot.  Chop up the onion & celery and saute in oil until translucent, then add your ground meat - I used venison, because we still have quite a bit from last year. 

When it's nicely browned, add all of the canned ingredients - I didn't drain anything, just dumped them in -  and bring to slow boil.  (If the bean you use are on the dry side, you may need to add some water.) Add pasta. Simmer at least half an hour or until the pasta is done - the longer it cooks, the better the flavor.  Add pepper/salt to taste.  I don't like a lot of salt, so...

I served it with a sprinkle of Parmesan cheese (ode to cheddar on traditional chilli).  Should have taken a picture when it was all hot and bubbly in the pot last night, but it's darn tasty warmed up for lunch today, too! 


Kellie said...

YYUM! I'll be making this soon!

SunnySD said...

Let me know what you guys think of it - I thought it was kind of a fun, colorful alternative to my usual chilli. Of course, it's never quite the same twice in a row, either, so... :)