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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is the best chili I've ever had. The flavours are complex, but it's not difficult to make. Ingredients:
1/2 lb dry white beans |
4 cups vegetable broth |
1/8 cup olive oil |
1 cup diced onions |
1 cup diced celery |
1/4 cup each red, yellow, orange bell peppers |
3 tbsp chopped garlic |
1 cup white wine |
28-oz can diced tomatoes |
1 tbsp tabasco sauce |
4 tbsp tomato paste |
1 tsp dried oregano |
2 tsp chili powder |
1 tsp cumin |
2 tbsp freshly chopped basil |
2 tbsp freshly chopped parsley |
2 tsp dried thyme |
1 lb salmon, diced into 1-inch pieces |
Directions:
1. Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the vegetable broth (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water. (*NOTE: I had to add quite a bit of water and cook it for longer than 25 mins.)
2. Saute the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
3. Drain the cooked beans and add to the pot along with the Tabasco, tomato paste, the remaining 2 cups vegetable broth, and herbs and spices. Simmer for 10-12 minutes.
4. Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much.
5. 6 Servings
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