White Chili – a *summer* version

DSCN3121_LR Not sure why I was craving  white bean chili in August?  But I was.  And here it is.  I summered it up with fresh sweet corn, zucchini, yellow squash, and poblano chilies (and one serrano for spice!).  Stir in grated pepper jack cheese just before serving to cool the fire and finish with fat-free plain Greek yogurt, lime, cilantro, and salsa.  I also served this summer chili with corn tortilla chips.  We just can’t seem to get enough of these Mexican flavors – fantastic and fired up!  If you’re the drinking type, do crack open a cold Corona to wash down this spicy chili.  Cheers to you.  May summer bring you joy, sun, and good chili!

 

White Chili - a *summer* version
 
Ingredients
  • 4 cups white navy beans, cooked
  • 3 cups vegetable stock
  • 1 Tablespoon olive oil
  • 2 large onions, chopped
  • 8 garlic cloves, 5 chopped, 3 whole
  • 3 poblano chiles, chopped
  • 1 serrano chili, chopped
  • 4 ears sweet corn
  • 1 large zucchini, chopped
  • 1 yellow squash, chopped
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • salt & pepper to taste
  • 1 can (10 ounces) tomatoes & green chilies - such as Ro*Tel
  • 2 tablespoons tomato paste
  • 1 cup grated Monterey Jack cheese
  • To accompany: lime, cilantro, fat-free plain yogurt, salsa, red onion, corn tortilla chips
Instructions
  1. Remember to cook your summer chili with oodles of LOVE!
  2. In large pot of water, cook sweet corn until tender crisp. Drain and cool. With a knife, scrape corn off the cob
  3. Heat oil in nonstick skillet over medium heat. Add onions, chopped garlic, poblanos, serrano and saute for 5 minutes. Add the oregano, cumin and saute for 1 minute more. Add the beans and stir well
  4. In a food processor, add 4 ladlesful of the bean mixture along with the Ro*Tel, tomato paste, and whole garlic cloves. Puree
  5. Add the pureed mixture, vegetable broth, corn, zucchini and squash back to the bean mixture and cook a few minutes until veggies are slightly tender
  6. Just before serving, stir in half the grated cheese. Serve with the remaining cheese and desired accompaniments

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