Name: Spring Chili With Greens
Yield: 4 - 6 Servings
Ingredients: ¼ cup extra-virgin olive oil; 2 Tbsp. unsalted butter; 1 large white onion, finely chopped, plus more, sliced, for serving; Kosher salt; 8 garlic cloves, thinly sliced; 2 poblano chiles, seeds removed, finely chopped; 2 Anaheim chiles or Cubanelle peppers or 1 poblano chile, seeds removed, finely chopped; 1 jalapeño, seeds removed, finely chopped; 1 tsp. ground cumin; 1 tsp. ground oregano; 1 tsp. mild red pepper flakes; 1 tsp. paprika; ½ head of escarole, trimmed, chopped; 3 14-oz. cans cannellini (white kidney) beans, rinsed; 4 cups low-sodium chicken or vegetable broth or water; 2 Tbsp. (or more) grated Parmesan; Freshly ground black pepper; 1 small bunch spinach, trimmed, chopped; Sour cream or yogurt and crumbled corn chips (for serving)

Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

This bright and hearty spring chili with greens from Test Kitchen director Chris Morocco is sure to shake the winter blues. No tomatoes, just lots of chiles, beans, and aggressive use of your spice cabinet, and you can create a chili that’s perfect for the in-between season, when it’s still cold, but you refuse to wear a winter coat anymore. This dish can be made with water, but chicken broth adds extra oomph.

Recipe information

Yield
4 - 6 Servings

Ingredients

¼ cup extra-virgin olive oil

2 Tbsp. unsalted butter

1 large white onion, finely chopped, plus more, sliced, for serving

Kosher salt

8 garlic cloves, thinly sliced

2 poblano chiles, seeds removed, finely chopped

2 Anaheim chiles or Cubanelle peppers or 1 poblano chile, seeds removed, finely chopped

1 jalapeño, seeds removed, finely chopped

1 tsp. ground cumin

1 tsp. ground oregano

1 tsp. mild red pepper flakes

1 tsp. paprika

½ head of escarole, trimmed, chopped

3 14-oz. cans cannellini (white kidney) beans, rinsed

4 cups low-sodium chicken or vegetable broth or water

2 Tbsp. (or more) grated Parmesan

Freshly ground black pepper

1 small bunch spinach, trimmed, chopped

Sour cream or yogurt and crumbled corn chips (for serving)

Preparation

Step 1
Heat oil and butter in a medium pot over medium-high until butter is melted. Add chopped onion and a large pinch of salt. Cook, stirring often, until softened, 6–8 minutes. Add garlic, poblano chiles, Anaheim chiles, and jalapeño and cook, stirring, until very tender, 8–10 minutes. Add cumin, oregano, red pepper flakes, and paprika. Cook, stirring constantly, until very fragrant, about 1 minute.
Step 2
Add escarole and cook, stirring often, until wilted, about 3 minutes. Add beans, broth, and 2 cups water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Stir in Parmesan, season with salt and pepper, and cook, stirring occasionally, until flavors meld, 10–15 minutes. Taste and season with more salt and pepper and/or add more Parmesan if needed. Stir in spinach.
Step 3
Ladle chili into bowls and top with dollops of sour cream, sliced onion, and corn chips.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes