Green and White Chili
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
This is a recipe from my first cookbook, From Scratch, and I still crave it in the winter. It’s creamy, spicy and delightfully different from your standard bowl of chili. Cauliflower and white beans make up the bulk of it and they both soak up a ton of great flavor. My friends used to beg me to make this, vegetarian or not. However, if the idea of veggie chili doesn’t sound so hot to you, you could try it with chicken or pork.
- 1 Tbsp olive oil
- 2 medium onions diced
- 3 cloves garlic finely diced
- 2 jalapeno finely diced
- 1 1/2 tsps cumin seeds
- 1 1/2 tsps oregano
- 1 tsp cayenne or to taste
- Salt and pepper to taste
- 3 cups white kidney beans drained
- 3 cups vegetable broth or 2 cups broth and 1 cup beer
- 1 head cauliflower chopped
- 2 anaheim chilies chopped (or 1 small can of green chilies)
- 4 ounces cream cheese diced
- 1/2 cup cheddar cheese grated
- scallions or cilantro finely chopped (optional)
- Add the olive oil to a large pot or dutch oven on medium heat. Let the oil get hot, then add the onion. Once the onion starts to sizzle, turn the heat down a bit. Cook over low heat for about 10 minutes, until the onions are light brown and slightly caramelized.
- Add the garlic and jalapeno and cook for another minute. Add the cumin seeds, oregano, cayenne, salt and pepper.
- Add the beans and broth. Bring everything to a boil, then turn the heat down to low. Put a lid on the pot and let it cook for 45 minutes to an hour. Stir occasionally to make sure that nothing sticks.
- Once the onion and bean mixture has cooked for 45 minutes to an hour, add the cauliflower and chilies. Let the mixture cook for approximately 20 minutes, or until the cauliflower is tender.
- Add the cream cheese, and cheddar and stir until it melts into the chili. Taste it and adjust salt, pepper and cayenne according to your taste.
- Serve the chili with finely chopped scallions or a bit of cilantro on top and some nice crusty bread on the side.
If your chili isn't as thick as you like it, add a tablespoon of cornstarch, chickpea flour, or corn flour to a tablespoon of water. Stir it around to make a pasty liquid. Add this to the chili a few minutes before it’s done and it should thicken up the broth further.
This recipe is also wonderful in a slow cooker. Make the onion and bean mixture, then transfer it to a slow cooker for 8 to 10 hours on low heat or 4 hours on high heat. Add the cauliflower, chilies, cream cheese, and cheddar about 30 minutes before serving.
