BONUS POST! Green & White Chili

In time for Taylor Bowl

The ultimate winter meal - it’s chili/Taylor/Superbowl time! Personally, I struggle with all the acidity in traditional chili, and I’m willing to bet my toddler would too. The peppers, the tomatoes, the spice. As much as I think it is the perfect meal, sometimes I just don’t enjoy all that heat. That is, unless it’s white chili. Enter Green & White Chili. This is a riff on one of my all-time favorite recipes from Serena Wolf. Hers is a white bean chicken chili, with a lot of spice. This is a parred down version using only cannellini beans instead of chicken breast, adding GF hominy for some hearty texture, and cutting way back on the spice. We keep the flavor without too much heat. And of course it’s all deliciously gluten free.

*This recipe is delish as is, however if you understandably would like to add meat, go right ahead! This does great with shredded or ground meat, fully cooked and added in after the blending step.

**As a serving alternative, you can cook your chili down so its nice and thick, spoon over a baking sheet of tortilla chips, cover with shredded cheese and pop in the oven for a loaded nacho bake to serve a crowd!

Ingredients

2 15 oz cans cannellini beans, drained and rinsed
1 cup hominy, drained (if you don’t have or like hominy, you can use 1 cup fresh or frozen corn)
1 yellow onion, diced
4 cloves garlic, minced
1 green pepper, diced
1/2 cup salsa verde (green salsa)
2 Tablespoons chili powder
½ teaspoon kosher salt
½ teaspoon red chili flakes
2 Tablespoons olive oil
3 cups chicken or veggie stock
Toppings, optional
1 avocado
1 cup chopped cilantro
Tortilla chips
Shredded cheddar cheese

Sauté 1 diced onion, 4 minced cloves garlic and 1 green diced pepper with 1-2 T olive oil for 7-10 minutes. Add 2 T chili powder, 1/2 tsp salt and 1/2 tsp red chili flakes and mix. Add 2 cans drained cannellini beans, 1 cup hominy, 1/2 cup salsa verde, 3 cups broth and mix. Simmer with the lid off for 1 hour. Scoop up 1 cup of the chili, and blend in your blender, immersion blender, or mash with a fork. Return to the chili. Note: if your chili is very thick, just add a splash of broth until it’s at the consistency of your liking. Add meat if using.

Serve with sliced avocado, chopped cilantro and top with crushed tortilla chips and cheese! Enjoy and sing your heart out - I mean watch football!