it is a rainy Memorial Day Weekend here in Manhattan, Kansas. So I thought that a White Chili would be a good dish to serve – fun & casual, flavorful & warming, but not too heavy. I hope that you are having a great weekend!
This flavorful dish is what is traditionally referred to as a white chili (because no tomatoes are used in the base). This vegetarian version, though, is more of a light golden color.
2 T. extra virgin olive oil
1 T. crushed garlic
1 sweet yellow onion, chopped (about 1 1/2 c.)
2 stalks celery, chopped (about 1/2 c.)
1 Anaheim pepper, chopped (about 1/2 c.)
5 sweet mini yellow peppers, chopped (about 1/2 c.)
1 jalapeño, minced (about 2 T.)
1 (15 oz) can chick peas, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 c. frozen yellow corn, semi-thawed
1 t. ground cumin
1/2 t. white pepper
3 c. boiling water
2 “Not-Chick’n” bouillon cubes
4 oz. low-fat cream cheese
1 ripe avocado, diced (for garnish)
juice of 1 lemon
1 c. chopped ripe tomato (for garnish)
2 – 3 T. cilantro leaves, stemmed and chopped (for garnish)
cheddar cheese, shredded (for garnish, optional)
- Place olive oil in a large deep skillet or stock pot over medium heat. Add garlic, onion, celery, and peppers. Cook for a few minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in chick peas, beans, corn, cumin and white pepper.
- Meanwhile, dissolve bouillon cubes in boiling water. Add cream cheese to bouillon and stir until mostly dissolved. Stir bouillon mixture into pot. Reduce heat to medium-low. Cook just below a simmer for 20 – 30 minutes, stirring frequently.
- Just before serving, toss together avocado, lemon juice tomato and cilantro leaves. Ladle chili into bowls. If desired, top with cheese. Garnish with avocado-tomato mixture.
Enjoy! Happy Memorial Day Weekend!