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3.5

White Chili

What you need: 

1 onion, chopped
1 garlic clove, minced
olive oil, as needed
1 (15 ounce) can great Northern beans
1 (15 ounce) can navy beans
4 cups vegetable broth
2 (4 ounce) cans chopped green chilis
2 (14 ounce) cans white corn
1/2 teaspoon cumin

What you do: 

1. Saute onion and garlic in small amount of oil.
2. Dump all ingredients in saucepan. Simmer 30 minutes, at least.
Does well if you simmer longer and is even better served the next day. Freezes well, too. Delicious with good hot vegan cornbread.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-5
Recipe Category: 

SO HOW'D IT GO?

I don't think I would have liked it without adding extra cumin, salt, a little bit of chili pepper and red pepper flakes. My fiancee hates all things spicy, due to acid reflux, and I think that the spiciness brings it out, so I probably wont be making this in the future. It was pretty tasty though, and as others said, would indeed go well with rice.
Also, I would, in the future, trade a can of corn for a can of beans; the beanier the better when it comes to chili  ;)

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I needed a change from tomato based chili-- This was pretty good!  I used four cups of water and a veggie bouillon cube instead of the vegetable broth, I added a touch of soy creamer, too.  I also added a green pepper, some TVP, crushed red pepper and a little bit of cayenne.  I liked this one! 

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I made this last night but used frozen white corn, jalapenos, black pepper, and about a teaspoon more cumin. I also let it simmer for about two hours so it was more chili-like. Served it with baked blue corn tortilla chips and found it quite yummy.

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