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White Bean Chili

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This is a hearty mexican vegetarian chili. It is smoky and rich.

Rate this recipe 3.8/5 (17 Votes)

Ingredients

  • 2 pkg vegan chick'n strips
  • 3 cans white kidney beans
  • 1 sweet onion, chopped
  • 1/2 red onion, chopped
  • 4 jalapenos, diced
  • 2 banana peppers
  • 4 poblano peppers
  • 1 tbsp garlic, minced
  • 1 tbsp cumin
  • 2 tbsp coriander
  • 2 tsp ancho chili powder
  • 3 cups vegetable broth, to desired thickness
  • 1/3 cup lime juice
  • 2 cups sour cream
  • 1/4 cup cilantro
  • Tortilla chips, to serve

Details

Servings 6
Level of difficulty Average
Preparation time 15mins
 Cooking time 40mins
 Cost Average budget

Preparation

Step 1

Char peppers in oven. Let cool, peel, clean, chop. Brown chick'n.

Step 2

Saute onions and garlic until caramelized. Blend 2 cans of beans including 1/2 can's juices.

Step 3

Combine all ingredients except sour cream and chips, simmer 40 minutes. Add sour cream the last 5 minutes to avoid sauce breaking.

Step 4

Serve with chips or cornbread.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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