Harissa and White Bean Chili

Many recipes like this one would benefit from a real harissa. Mediterranean lands see the use of some tube of red paste in the way that a French cook would react to adding ketchup to a Beef bourguignon. Roast some red chillis, along with onions and garlic, (nothing fancy: 300 degrees for 40 minutes) add steamed carrot for mass and sweetness. Proportions are entirely dependent on your tastes and the vegetables. Pass it through a mill, adjust seasoning, and you've got a wonderful base.

In my humble experience rinsing beans for a stew is counterproductive and results in a soup. The starchy water they swim in makes the stew silky and thick. I used the starch water from one can and one cup of veg stock and it was perfect.

@C NYT recipes don’t consider the prep time in their estimated durations, probably because those times can vary widely depending on knife skills, experience, etc. 30 minutes is the time to follow the recipe steps with the cooking durations noted.

I agree with C, below. On what planet does this take 30 minutes from start to eating? The cooking time alone takes at least 30 minutes. Dicing an onion, seeding and dicing peppers, mincing garlic, heating the oil, stirring stuff in, smashing tomatoes, stirring three cups of packed spinach in batches into the pot, chopping cilantro--that takes time. I'd say allow an hour to make this, if you're cooking on planet Earth.

I never know when they give measured harissa whether they mean harissa from tube, jar or spice shelf. Please advise

So this was delicious and quick. I served it over steamed brown rice with a poached egg. I am a pastry chef with good knife skills; the cook time was 30 minutes and prep time 15 more. Don’t understand why there were complaints about inaccurate times. The cook time was accurate. Prep time will vary depending on peoples skills and the organization of the kitchen. I will make this again.

Delightful, light, and wolfed-down by everyone -- from our resident Vegan hermit to our ravenously carnivorous neighbor. This recipe is a keeper!

Just finished cooking this morning, serving it up for lunch. Followed the recipe exactly. Simply delicious! Used 1tablespoon of harissa and it was enough. And I like spicy. My fella wandered down from his office: “What smells so good? I can’t pay attention to what I’m doing.” Topped with yogurt, cilantro and lime. It was enough. Himself added feta to his satisfaction.

Delicious and easy. Used La Costena Chipotle paste instead of harissa - gave it a nice flavorful punch. Didn't have a lime or yogurt/sour cream/avocado - still so good! Nice quick healthy meal

I made 1 minor change to this recipe. I roasted the bell peppers (skinned, seeded them). I like the flavor that roasted veggies have. My family loved this chili. I will definitely make this recipe again.

It's cold, raining and yep, the furnace is still on. Made this outstanding recipe in celebration of May Day. Read through the comments to determine if I would improvise or not; I did. Added 3 carrots and a small fennel bulb to the onion mixture, used a 14 oz can of chopped no salt/spiced tomatoes and about half the liquid. Did not rinse the beans as I agree, it adds to the richness. Added 1 tablespoon and1 teaspoon of rose harissa, so good! Delish with all recommended toppings, a winner.

I cut all ingredients in half (except a little extra olive oil) and I don't think the results were any less delicious.

Very good. I didn't have harissa, so used hot sauce (during cooking and on top) and it worked just fine.

This was delicious and very easy to prep and cook. We didn’t have jalapeños but it was spicy without it. Adding the cilantro, yogurt, feta as a garnish upped the game-so many flavors!

I did not cut this recipe in half because - leftovers! It’s even better the next day. Or freeze it in portions, add toppings and enjoy anytime.