Cheesy 3 Bean Chili Gnocchi Skillet

3/26/2024

Prep Time: 35 Min
Cook Time: 2 Hours

Yields: 4 + Servings

WHAT YOU NEED

C H I L I

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1/2 Tsp. Red pepper Flakes
1 Red Onion, diced
2 stalks Celery, diced
1 Carrot, peeled & diced
1 Red Bell Pepper, diced
2 Tbsp. Tomato Paste
2 Tsp. Browning Sauce
2 1/2 C PC Brand Plant-Based Beef Broth
SPICES - 2 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Chipotle Powder, 1/2 Tsp. Dried Oregano, 1/2 Tbsp. Cocoa Powder, 1/2 Tsp. Tex-Mex Seasoning, 1/4 Tsp. Cayenne
540ml can Pinto Beans, drained & rinsed
540ml can Salt Free White Beans, drained
398ml can Refried Beans with Chilis
1/2 Tsp. + Himalayan Salt
Cracked Pepper

C H E E S Y S K I L L E T G N O C C H I

O T H E R

C H I L I - Begin heating the EVOO, butter, pepper flakes, and garlic, in a medium - large pot set to about medium heat. Once heated, stir and cook about a minute without burning. Add the onion, pepper, celery, carrot, and a generous pinch of both salt & pepper. Stir and continue to cook 4 - 5 minutes, stirring as needed. Make a well in the center of the pan and drop in the tomato paste and browning sauce. Let that sizzle for 30 seconds or so before stirring everything together and continuing to cook another 2ish minutes.
Whisk together the spice blend and stir half of the blend in to the pot until combined with all of the veggies. Continue to stir and cook another 2 minutes. Add the pinto beans, white beans, refried beans, and broth. Bring the chili to a boil and once boiled, add the remaining spice blend, 1/2 Tsp. salt, and additional cracked pepper. Reduce heat to medium low and simmer 1 1/2 hours until rich and thick. Taste and adjust salt if needed / desired.

C H E E S Y GN O C C H I

With about 20 minutes left on the chili, begin the cheesy gnocchi. Bring a large pot of cold, generously salted water to a boil and leave covered. Next, begin heating the butter, garlic, and pepper flakes in a large skillet set to just about medium. Once heated, stir and cook for 30 seconds before adding the shallot and a good pinch of both salt & pep. Reduce heat slightly if needed to keep from burning. Continue to stir and cook 3 - 4 minutes. Sprinkle in the flour and stir until flour is absorbed and a creamy roux is bubbling away. Let the roux bubble for about 1 - 1 1/2 minutes without getting colour, stirring as needed. Pour in the milk & cream, whisking to combine everything. Use a rubber spatula to scrape the bottom of the skillet for any flour bits stuck to the bottom. Once the sauce comes to a boil, add the dry mustard, cayenne, salt, a few dashes of nutmeg, and a few cracks of pepper. Reduce to a simmer and let the sauce bubble away for about 5 minutes.

Add the gnocchi to your boiling water and cook as per package directions. In the meantime, fold 2/3 of your cheese in to the creamy skillet along with some of the boiling pasta water to keep the sauce creamy and not too thick. Strain the gnocchi directly in to the creamy skillet, tossing until everything is cheesy and combined. Let them bubble together for about a minute before shutting off the heat and transferring your skillet to a wire cooling rack.
Set your oven to BROIL 500F / HIGH and top the skillet with the reserved cheese. Set under the broiler until cheese is lightly browned and bubbly. Remove and set back on to the wire cooling rack.
Ladle generous amounts of that rich bean chili in to the center of your skillet. Drizzle generously with sour cream and top with diced red onions, green onions, and sliced jalapenos.
Serve, garnish with additional diced uns and fresh cilantro. ENJOY!
S T O R A G E - Any additional chili can be stored in an airtight container and either frozen for up to 3 - 4 months safely, or refrigerated for about 5 days. Remaining gnocchi / chili skillet can be refrigerated in an airtight container for 4 days.