I always keep 2 cans of chickpeas in the house, so that I can make hummus whenever I want. Last week, I bought 2 cans of chickpeas at the grocery store, and last night, I tried to make hummus with them. I opened the first can and started to pour out the liquid, and one of the “chickpeas” fell into the sink, looking very little like a chickpea. That’s when I read the label. I had purchased 2 cans of “great northern beans,” whatever those are, by accident. So I did what all normal Millennials do: I googled them. Apparently, great northern beans are a mild type of white bean, so in the interest of “waste not, want not,” I decided to cut my hummus-losses and make this “white” chili (it ceases to be white as soon as the paprika goes in), to bring to work for lunch this week. What a lucky mistake I made that day at the grocery store–and what an awesome chili!

INGREDIENTS

2 tbsp butter, divided
1/2 white onion, diced
2 cloves garlic, minced
1/8 cup flour (I used all-purpose, but use potato flour for gluten-free chili)
2 1/2 cups cups stock, divided (I used homemade chicken stock)
1/4 jalapeño, minced
3/4 tsp cayenne pepper
1/2 tsp hot paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 can great northern beans, drained
bay leaf
sour cream and parsley for garnish
*Parmesan rind, optional

DIRECTIONS

In a skillet over medium heat, melt half the butter and cook the onions and garlic until soft.

In a Dutch oven or other large pot, melt the rest of the butter over medium low heat and whisk in flour. Whisking constantly, cook roux for 2-3 minutes, until it turns slightly darker in color.

Stir in the onions and garlic, and gradually stir in 1 1/2 cups of stock, stirring constantly. Bring to a boil and simmer 5 minutes until thickened.

When the stock has thickened, stir in the spices.

Then add the jalapeño.

Then stir in the beans and throw in your bay leaf. *If you’re feeling fancy (and happen to have a Parmesan rind on hand), toss it into the chili now. Simmer for 20 minutes.

After 20 minutes, remove bay leaf and Parmesan rind, garnish with sour cream and chopped parsley, and serve. This recipe doubles (or triples) very well, so make as much as you want!