I don’t think I’ve ever made white chili before. I guess I still haven’t. The co-op was out of the eggplant called for in the Passionate Vegetarian recipe I was attempting to make, so I invented this instead. To call it by its color would make it seem like an entirely different dish than it was: peach chili, or salmon chili. It included neither of those things.
Chili isn’t a photogenic food.
However, it turned out to be pretty awesome, and so I’m going to post my first, tremendously unscientific, recipe.
Salmon (The Color, Not the Fish) Chili
Adapted from Passionate Vegetarian
For about 5 minutes, sauté in a tablespoon of oil until slightly brown:
- 2 tablespoons of garlic, minced (you could use less, but I’m not sure why you’d want to)
- 3 poblano peppers, chopped
- 1 red bell pepper, chopped
Sauté this all together for 3 more minutes, or until the peppers start to soften. Then add:
- 2 teaspoons cumin
- 2 teaspoons oregano
And cook for another minute.
Dump in some navy beans. I had some in the freezer that I’d cooked before; you could use 2 cans, drained and rinsed. Also add a can of vegetable broth. I didn’t have that, so I put in 2 cups of water and a vegetable bouillon cube. Bring to a boil to let the beans soften up a little, then lower the heat and let it simmer.
Scoop 3-4 ladlefuls of this mixture into a blender (or a food processor, if you’re fancy.) Add a can of diced tomatoes—I used a can of Muir Glen that was fire-roasted with chipotles. I also had half a tomato in the fridge that wasn’t going to last much longer, so I chopped that up, too. I also threw in a little more garlic, because garlic is the best. Puree that, and add it back to your bean pot. Then add:
- A can of hominy (mine was a big one, like 25 ounces)
- 1 package of soy chorizo (I used Tofurky brand)
I let the mixture simmer about 10 minutes. Just before you serve it, grate in some Monterey Jack. I used a chunk from the co-op that I think was about 1/3 pound—I wish I could remember who made it, because it was fantastic, but the wrapper is now buried in the trash under some cauliflower that went bad, so just use whatever Jack you’ve got around. Pepper Jack would, of course, be boss.
I think you’re supposed to let chili sit for as long as you can before you eat it, so the flavors can marry. I lasted about 15 minutes. If you were contemplating using it as a dip for some Frontera tortilla chips, I endorse your plan.