It didn’t really occur to me how much we like chili in this house – and how much I must make it – until I realized that this is the third chili recipe I’ve posted here in as many months.
I guess there are worse things to be a little obsessed with.
This healthy vegetarian white chili is among my favorites. White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and – believe it or not – a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and – look! – vegetarians and carnivores can live together.
Topped with a little shredded cheese, sour cream, fresh cilantro, and a wedge of lime, this white chili is plenty satisfying without the chicken. But it’s nice to have options, right?
- 1 tablespoon olive oil
- 2 medium onions, chopped (about 2 cups)
- 3 cloves garlic, minced (about 2 teaspoons)
- 2 4-ounce cans diced mild green chilies
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 1 teaspoon coarse salt
- 2 14 oz. cans cannelloni (white kidney) beans, drained
- 1 14 oz. can pinto beans, drained
- 4 cups vegetable broth
- 1 jalapeno pepper with seeds, finely chopped*
- 2 cups diced cooked chicken (optional; this enough meat for half of the chili)**
- Assorted toppings such as Monterey Jack cheese, cheddar cheese, sour cream, cilantro, salsa, and fresh lime wedges for squeezing over the top
- In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
- Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
- Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
- Add the jalapeno pepper.
- If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
- Simmer both versions for another 30 minutes uncovered.
- Serve with assorted toppings.