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This chili is a great simple dish for a crisp fall evening. Serve with a big salad and some cornbread or crackers.
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Ingredients
For 4 Serving(s)
white-bean-chili-with-mock-chicken
- 1 T olive oil
- 1 jalepeño
- 1 poblano chile
- 1 red bell pepper
- 1 red onion
- 2 clv garlic
- 1 1/2 t cumin
- 1/2 t salt
- 1/2 t chili powder
- 12 oz mock chicken tenders
- 2 c vegetarian chicken broth
- 12 oz cannellini beans
- 1 lime
- 1/2 c monterey jack cheese
- 1/4 c cilantro
- 1 scallion
White Bean Chili with Mock Chicken Directions
- 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.