Cannellini Chili With Leeks Recipes

MEXICAN CHILLI CON CARNE RECIPE (WITH CANNELLINI BEANS)

Steps:

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tbsp cocoa powder, and 2 tbsp Worcestershire sauce.
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.

CANNELLINI CHILI WITH LEEKS

Steps:

• Heat oil in large skillet over medium heat.
• Add Cumin, and oregano, cook about 30 seconds, then add leeks, and garlic.
• Cook until leeks are softened, 5 minutes. Add carrots and parsnips. Cook 2 minutes, stirring often.
• Fold in beans and salt.
• Add 2 Cups water, bring to a boil, reduce heat and simmer covered for 30 minutes
• Cook additional 15 minutes with lid off to reduce liquid
• Garnish with cilantro leaves and chopped avadado

LEEK AND CANNELLINI BEAN SOUP

Steps:

• 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
• 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
• 3. Add the cannellini beans and simmer for another 2 minutes.
• 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

HOMEMADE CHILI IN A CAN

Steps:

• Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
• Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

SPINACH AND LEEK WHITE BEAN SOUP

Steps:

• Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.