This classic stew is perhaps best suited for fall, when the air gets a bit crisp and you crave a cozy bowl of something hearty. This version incorporates apples and leeks, while omitting the traditional tomato and chili powder elements we associate with chili. But don’t worry, you won’t miss them.
3 tablespoons neutral oil
1 large leek or 2 small leeks, cleaned and sliced
1 teaspoon kosher salt
1 teaspoon whole cumin seeds
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 teaspoon fresh thyme
1 large bay leaf
2 tart green apples (granny smith, etc.), cored, seeded and cut into small chunks
2 15-ounce cans white beans, rinsed and drained (or 4–5 cups cooked white beans)
4 cups chicken or vegetable broth
Heat oil in a large soup pot over medium heat. Add the chopped leeks and sauté until softened and slightly caramelized. Add the salt, cumin seeds, coriander, black pepper, thyme and bay leaf and stir to combine well. Add the chopped apple and stir, cooking another couple of minutes to soften.
Add the beans and the broth, mixing well, and simmer on low for about 20 minutes. Taste and adjust the seasonings if desired.
Serve topped with grated cheese, sour cream or crispy bits of bacon. Makes 6–8 servings.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
