Fast (or Slow) White Bean Chili

from Parents Magazine

Fast (or Slow) White Bean Chili
Servings: 8 Yield: 14 cups Active Time 20 mins Total Time 2 hrs for pressure cooker Total Time 10 hrs 20 mins to 11 hrs 20 mins (low) for slow cooker

Ingredients

  • 1 pound dried navy beans (2 cups)
  • 1 large onion, chopped
  • 1 medium red sweet pepper, chopped
  • 1 4 ounce can diced mild green chiles
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 4 cloves garlic, crushed
  • 8 cups low-sodium vegetable broth
  • 8 ounces (6 large leaves) collard greens, ribs removed and leaves chopped (3 cups)
  • 1 14 1/2 ounce can fire-roasted diced tomatoes
  • 1/4 cup cornmeal
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt

Make It

MAKE IT FAST

1. Combine the beans, onion, red pepper, green chiles, olive oil, chili powder, cumin, and garlic in a 6-quart electric or stove-top pressure cooker. Add vegetable broth. Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat. Let the pressure release naturally for 15 minutes, then quickly release any remaining pressure. Open lid carefully.

2. Stir in the collard greens, tomatoes, cornmeal, vinegar, and salt. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat. Let the pressure release naturally for 15 minutes, then quickly release any remaining pressure. Open lid carefully.

MAKE IT SLOW

3. Combine the beans, onion, red pepper, green chiles, olive oil, chili powder, cumin, and garlic in a 6-quart slow cooker. Add vegetable broth. Cover and cook on low for 9 to 10 hours or until beans are nearly tender. Stir in the collard greens, tomatoes, cornmeal, vinegar, and salt. Cook 1 hour more or until beans are tender.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 290, Fat, total (g): 5, chol. (mg): , sat. fat (g): 1, carb. (g): 49, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 12, sugar (g): 8, pro. (g): 15, vit. A (IU): 2999, vit. C (mg): 36, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 244, Cobalamin (Vit. B12) (µg): , sodium (mg): 617, Potassium (mg): 809, calcium (mg): 162, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.
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