Spicy White Bean Chili

Chili is always on my go-to list because it is incredibly easy, cheap, and freezer-friendly but most importantly, I can load it up with a million toppings and condiments! Here’s a recipe I love for when you want to switch it up from your regular tomato-based chili.

Enjoy! JJ

PS: I LOVE spicy, so I added 4 habanero and 4 serrano chiles also – do so at your own risk and use gloves when chopping!

Spicy White Bean Chili (gf/v)

1 onion, diced

1 green pepper, diced

4 fresh anaheim or poblano peppers, diced

4 cloves garlic, minced

2 tbsp olive oil

1 tsp salt

1/2 c canned jalapenos (you can buy “tamed” ones if you prefer less heat), drained and diced

2 (15 oz) cans pinto beans, drained and rinsed

1 bag frozen corn or corn cut from 3 ears of corn

1 tbsp ground cumin

2 tsp chili powder

1 tsp black pepper

2 tsp dried oregano

2 tbsp cornstarch

4 c vegetable stock

1/4 c corn meal (masa harina preferred)

1/4 c lime juice

Cilantro, green onions, cheese, sour cream to serve.

Sautee onions and fresh peppers in olive oil with salt until soft and slightly brown. Add garlic and stir for another minute. Mix cornstarch with 1 cup of stock until well combined, then add that mixture and the rest of the stock to the sauteed vegetables. Stir and add beans, canned jalapenos, corn, and spices. Bring to a boil, then whisk in the cornmeal. Cook for about 15 minutes at a simmer, stirring occasionally, then add lime juice before serving. I eat this with a big dollop of sour cream or yogurt, cheese, fresh cilantro and green onions, and a little extra hot sauce.