So for those of you who know me personally, you are probably aware of the fact that my husband Mike and I are a mixed couple…I am a vegetarian (technically pescatarien) and he is a meat lover. This has led to some serious, sometimes contentious conversations like how we will raise our future children and what we are going to have for dinner. Anyways… while a vegetarian meal here and there may sometimes work for him, I know he would never abstain from eating meat forever. To cut down on the amount of time I spend cooking I try my best to make meals that work for both of us with a simple tweak or two.
This chili is the definition of healthy comfort food. It is so full of flavor and has plenty of vegetarian protein (15 grams a serving!) and as a bonus, it is amazing reheated for a quick lunch or dinner and is able to be frozen for use later on.
The base version of this white chili happens to be vegan and gluten free, but any type of milk can be substituted for the soaked cashews and regular flour can be used in place of the gluten free blend I used depending on what you have in your pantry and what your dietary restrictions are! How many different dietary restrictions or preferences are you cooking for at your house? What is a favorite recipe that you would like to see made different ways so everyone can enjoy it?
Creamy White Chili Two Ways
Makes 8 Servings
Prep Time: 30 minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
2 Tbsp Olive Oil
3/4 lb Tomatillos (About 7 Small)
3 Long Green Hot Peppers
1 Green Bell Pepper
1 Sweet Onion
3 Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour
8 Cups of Vegetable Broth
1 Tbsp Cumin
1 Tbsp Chili Powder
1/2 Tbsp Oregano
1/2 Tsp Salt
Pinch of Black Pepper
1/2 Cup of Raw Cashews, Soaked (See Step 1) OR 1 Cup of Any Milk (Dairy or Non)
1 15 oz Can Cannellini Beans
1 15 oz Can Garbanzo Beans
1 15 Oz Can of Great Northern Beans
1 Cup Corn Kernels (fresh or frozen)
Avocado/Jalepeno/Lime/Cilantro as Optional Garnish!
For the Chicken:
2 Chicken Breasts
Pinch of Salt
Pinch of Pepper
- If you’re using cashew cream, prepare the cashews by pouring boiling water over ½ cup of raw cashews so they are completely covered. Allow to soak at least two hours. You may also soak the cashews overnight in room temperature water.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Remove the husk of the tomatillos, but keep the actual skin on. Rinse them under water and pat dry.
- Cut the tomatillos and the green bell pepper in half inch cubes. Cut the green pepper in to half inch pieces, discarding stems and seeds. Cut the stem end off of the long green hot peppers then slice in half lengthwise.
- Coat the tomatillos, green pepper and hot pepper with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Place in oven and bake for 25 minutes, stirring once halfway through. *If baking chicken breasts for this recipe, place them in a baking dish, season with salt and pepper and place them in the oven when the veggies go in to roast. The chicken should be cooked after 25 minutes also but since every oven varies, cut down the middle to make sure there is no pink and all juices run clear! If you own a meat thermometer, you are looking for an internal temperature of 165 degrees.
- While the tomatillos and peppers roast, mince the onion and the garlic.
- Add the onion and the remaining tablespoon of olive oil to a large stock pot and saute over high heat for five minutes. Turn the heat down to medium and add the garlic. Saute an additional two minutes.
- Sprinkle the garlic and onion with the flour and stir to coat. Cook for two minutes.
- While the mixture cooks, prepare the spice mixture of cumin, chili powder, oregano, salt and pepper.
- Turn the heat up to high and slowly whisk in the vegetable broth.
- Add the spice mixture and bring the soup to a boil. Reduce the heat to medium and stir in the cashew cream (or milk).
- Chop up the roasted hot peppers. Add the roasted hot peppers, tomatillos and green pepper to the chili.
- Rinse and drain all of the beans and add the beans and corn to the chili. Stir to combine. Cover and let cook on low for 20 minutes.
- If adding chicken, cube or shred the chicken and add to the meat eater’s soup before serving!