Speaking of autumn, the fall always means thick stews and chilies! Back in March of 2010, I had made a white chicken chili and my friends wanted the recipe so I shared it on my Facebook page. This past weekend, I made a pot with an altered recipe to make it vegetarian. We are still doing well with eating mostly veggie, though I did enjoy a hamburger last night. This recipe has quite a kick so consider cutting back on the chipotle in adobo if you like a milder chili. Enjoy with cold beer and good friends!
Ingredients
- 2 cups diced onions
- 2 cups diced celery
- 2 carrots, diced
- 5 garlic cloves, chopped
- 2 tbsp coconut oil
- 8 cups stock. I used a mix of miso broth and vegetable stock
- 1 bay leaf
- 1 (7-ounce) can chopped green chilies
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon basil
- 1/3 of a 7-ounce can chipotle in adobo, chopped
- 1 jalapeno, chopped
- 2 pounds white beans, soaked overnight
- 1/2 cup heavy cream
- Cooked brown rice
- Handful of chopped cilantro
- 1 cup shredded carrots
- 16 ounces sour cream
Directions
Sauté onion, celery, carrots, jalapeno, and garlic in coconut oil until tender, about 5 minutes on stovetop. In a crockpot, add stock, bay leaf, chilies, oregano, cumin, dry mustard, basil, chipotle, pre-soaked beans, 1 tsp salt (if your stock is unsalted like mine is), and sautéed vegetables and simmer for 4 hours on low. Add the heavy cream and simmer another 2 hours, or until the beans are tender. Season with salt and pepper to taste. Serve over rice. Garnish soup with cilantro, carrots, and sour cream.