White-Bean Chili

This dish was born in Washington, DC, where I was subletting an apartment for the summer. I had planned to make chili, but was shocked to discover--just before my guests arrived--that the girl I was subletting from had no chili powder. She did, however, have "Yemenite hwaig" seasoning, which seemed to be a mixture of cumin and turmeric. Combined with hot pepper, it did a fair job of approximating chili. Now, I add some regular chili powder as well, but I still concentrate on cumin and turmeric.

White-Bean Chili

2 cans small white beans (Goya brand is good)
2 cans cannellini beans, or 1 of cannellini and 1 of large butter beans
1 medium onion, chopped roughly
1 clove garlic, crushed
6-8 green onions, chopped finely
1 medium bunch of cilantro, chopped
1/2 cup tomato sauce, any type
2 tsp tsp cumin
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp black pepper
Good pinch red pepper flakes
olive oil
about 2 cups water
3 oz queso casera or feta for garnish

Saute half the onion and the garlic in olive oil till translucent but not too soft, about 5 minutes. Drain and rinse the beans carefully. Combine beans and remaining half onion with onions and garlic in pot. Add 2 cups water and tomato sauce. Bring to a boil, then turn heat down to a simmer. Add cumin, turmeric, black pepper, chili powder and red pepper flakes. Simmer about 15 minutes, adding water if becomes too thick. When you have about 3 minutes to go, add 1/3 of the cilantro. Just before serving, add half the remaining cilantro and half the green onions.
Garnish with remaining cilantro, green onions, and queso casera (if you have a good Hispanic foods section at your grocery store) or feta.

Serves 3 or 4.