White chili was a very popular dish at the December potluck. True confession – I’m now addicted. I can’t get enough of it.
I found the recipe on the website called: www.rhymeswithvegan.com, and I made just a few changes like eliminating the olive oil to saute the onions. (If you’ve never tried sauteing veggies without oil here’s a short You Tube video by Chef Del – it’s excellent. You’ll never use oil again – who needs it? How to Saute Vegetables Without Oil. )
Megan’s website includes videos and her Episode Number 3 will walk you through the white chili process. It also includes a red chili recipe, too. Rhymes With Vegan Episode #3 – CHILL
It’s super simple and easy. And if you must, you can easily cut this recipe in half, but trust me, it’s so good none will go to waste.
2 cans great northern beans
2 cans cannelini beans
1 package extra firm tofu – drained, and cubed
2 anaheim peppers – diced
2 jalapeno peppers – seeded and diced
1 can diced green chili
2 cloves garlic – minced
1 yellow onion – chopped
4 cups broth (a no-chikn’ stock works great)
1 jar of green enchilada sauce – medium heat level
1 tbsp cumin
¼ tsp cayenne pepper
bunch of cilantro
dairy free sour cream
salt and pepper to taste
In a stock pot, sauté onion and garlic. Cook until the onion begins to “sweat”. Add cubed tofu, peppers, cumin and cayenne. Cook for approximately 5-7 minutes. You can now add your broth and beans. Let this cook for about 20-25 minutes.
Once the broth has reduced a bit you can add your enchilada sauce, and 1 tbsp chopped cilantro. Add salt and pepper to taste. Cook for another 10-15 minutes.
For a final step, add 1 tbsp of freshly squeezed lime. Garnish with sour cream and a little more cilantro.
Note: If you have the time, let it simmer on low for an hour or more. The longer it simmers, the better the flavor seeps into the tofu. It’s even better the next day.