Harissa And White Bean Chili Recipes

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HARISSA AND WHITE BEAN CHILI



Harissa and White Bean Chili image

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Provided by Yasmin Fahr

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
Kosher salt
1 (10-ounce) container cherry or grape tomatoes (1 pint)
1 to 2 tablespoons harissa, depending on heat preference
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, grated or minced
2 tablespoons low-sodium soy sauce
2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed
2 cups low-sodium vegetable broth
Black pepper
3 packed cups baby spinach
2 limes, 1 halved, 1 cut into wedges for serving
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving

Steps:

  • In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
  • Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
  • Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground lamb
1 cup coarsely chopped red onion
1 can (15 ounces) cannellini beans, undrained
1 jar (16 ounces) mild chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), divided
4-1/2 teaspoons finely chopped lemon zest, divided
3 tablespoons orange marmalade
1/4 cup minced fresh parsley
1/4 cup crumbled goat cheese
2 tablespoons sliced almonds
Optional: Additional chopped red onion and toasted naan flatbread or pita bread

Steps:

  • In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.

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