Looking out the window at the ice-crusted ground, it’s hard to believe that we’re less than two months away from the 2015 market and CSA season!
But we have it on good authority that Spring is indeed headed our way. Our greenhouse is filling up with the plant starts that in just a few short – and hopefully warmer – weeks will fill CSA boxes and the market table. If you haven’t signed up for your 2015 CSA membership yet, now’s the time!
So until then, keep calm and keep warm with a big bowl of Yokna Bottoms Quick White Bean Chili, featuring our delicious farm-smoked chipotle peppers plus chopped jalapeno and bells that we froze way back in September!
Yokna Bottoms Quick White Bean Chili
1 onion, finely chopped
1-2 cups bell pepper, chopped
1/4 cup jalapeno pepper, sliced
3-4 chipotle peppers, sliced
2 cloves garlic, crushed
2 TBS. olive oil
2 cans organic cannellini beans, drained
1 package frozen sweet corn
1can organic diced tomatoes or about 1 cup of your favorite salsa
1 tsp. cumin
4 cups water or stock (can sub veggie or chicken bullion for more flavor)
Heat oil over medium heat then add onions, bell pepper, chipotle peppers, and garlic. Saute til onions are translucent. Add cumin and cook about a minute, toasting it lightly. Add water and bullion or stock. Next toss in tomatoes or salsa, beans, corn, and jalapenos. Bring to medium boil and reduce heat to simmer. If you’re in a hurry, this dish can be ready in about 30 minutes or you can allow it to simmer on very low heat for a longer cooking time. Also, a great crock pot dish! Serve with grated cheese, tortilla chips, and avocado.