This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.
|1 T||olive oil (plus more if needed)|
|1||jalepeño (stemmed, diced)|
|1||poblano chile (stemmed, diced)|
|1||red bell pepper (small, cored, seeded, diced)|
|1||red onion (small, diced)|
|2 clv||garlic (minced)|
|1 1⁄2 t||cumin|
|1⁄2 t||chili powder|
|12 oz||mock chicken tenders (found in the frozen aisle)|
|2 c||vegetarian chicken broth|
|12 oz||cannellini beans (1 can, drained and rinsed)|
|1⁄2 c||monterey jack cheese (shredded)|
|1⁄4 c||cilantro (coarsely chopped)|
|1||scallion (thinly sliced, white and light green parts only)|
Heat the olive oil in a large pot over medium heat. Add the jalapeno, poblano, bell pepper, and onion to the pot, and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, cumin, 1/2 tsp of salt, chili powder, and the mock chicken tenders, and another drizzle of oil if the pot seems dry. Stir well to coat with spices. Cook another 1-2 minutes until fragrant, stirring occasionally, then add the broth. Simmer for 8 minutes.
Place the cannellini beans in a mixing bowl and mash coarsely with a potato masher, leaving about half of the beans whole. Transfer the beans to the pot, then stir in the lime juice and simmer for another 4-6 minutes. Taste and adjust the seasoning if needed.
Serve accompanied by the shredded cheese, cilantro, and scallions.