Wed_Feb_20_11:01:32_PST_2019

Chilly days call for big pots of chili to warm you from the inside out- and that's just what I cooked this weekend. I was in the mood for something a little different from the usual tomato-based red chili, so I tried a white chili instead, inspired by this recipe from The Kitchn.

White chilis generally have green chiles, white beans like Great Northern or cannellini or navy beans and chicken or turkey- which for a vegetarian version can be simply omitted or subbed with some mock meat. This time I used quorn (mycoprotein) mock chicken tenders- stocked up on sale at the grocery store. Here's my version of the recipe, in brief. It is an easy peasy recipe and it was an instant hit. I'll be making this hearty chili again and again. Canned green chiles and white beans (both the dry and canned versions) are easy to find in any US supermarket. For the corn, I used frozen roasted corn from Trader Joe's- I thawed it before using it in the recipe. But any fresh, canned or frozen corn would work.

White Bean Chili

(Adapted from The Kitchn)

1. Soak 3/4 cup of dried white beans overnight. Rinse and pressure cook them. Set aside.
2. Heat 2 tbsp. olive oil in a large pot.