CANNELLINI CHILI WITH LEEKS
I'm not a leek-eater per se, but when Farm Fresh to You delivered a beautiful leek to my doorstep I had to find a recipe to use it. I changed up this white bean chili dish to meet my dietary needs and served it as a side for Thanksgiving dinner. Even my picky eaters were surprised to find they liked it.
Categories Vegetable Christmas Soup/Stew Bean Thanksgiving Fall Buffet Winter Dinner Sauté Lunch Side Stew Healthy Vegan Low Cholesterol High Fiber Low Fat Low Cal Wheat/Gluten-Free Low/No Sugar Vegetarian Organic
Number Of Ingredients 11
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
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