0 0
Vegetarian White Chili

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 poblano chiles (12 ounces)
1 white onion, chopped (1 1/2 cups)
1 tablespoon minced garlic (2 to 3 cloves)
2 teaspoons chili powder
1 Parmesan rind
1/4 cup fine cornmeal
3 cups chopped spinach (4 ounces)
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (4 ounces) diced green chiles
2 cans (each 15 ounces) cannellini beans, rinsed and drained
1/4 cup chopped fresh cilantro
Thinly sliced radishes and jalapenos, diced avocado, and lime wedges, for serving

Nutritional information

56g
Protein
12mg
Fat
23mg
Calcium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vegetarian White Chili

Cuisine:

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

  • 1 hour 5 mins
  • Serves 6
  • Medium

Ingredients

Directions

Share

A Parmesan rind is the secret ingredient in this hearty white-bean chili—it adds tremendous richness and depth of flavor. If you don’t have one, substitute the water in the recipe for homemade or store-bought low-sodium vegetable broth.

VARIATIONS

Other dark leafy greens such as kale or Swiss chard may be used in place of spinach; remove ribs before chopping.

(Visited 8 times, 1 visits today)

Steps

1
Done

Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.

2
Done

Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.

3
Done

Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.

4
Done

In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.

5
Done

Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.

6
Done

Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.

Dev Lopper

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Colorado Green Chili
next
Chicken Chili with Hominy
previous
Colorado Green Chili
next
Chicken Chili with Hominy

Add Your Comment