Wednesday, November 16, 2011

Vegan White Chili

I got this recipe from The Pioneer Woman, who has some incredibly tasty recipes.  I simply adapted it to be vegan & crock pot friendly! (Her recipe calls for chicken, chicken broth, whole milk, cheese & it is cooked on a stove top.)

1 medium onion
4 cloves garlic
1 can chopped green chillies
1 pound raw Great Norther Beans or Navy beans
8 cups Vegetable Broth
1 whole Jalapeno, sliced
1 1/2 Tablespoon ground Cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon Paprika
Salt to Taste
1 cup Soy milk
2 tablespoons cornmeal
Vegan Monterey Jack cheese (I could only find Pepper Jack)

In a pan, saute onions and garlic in olive oil for 3 minutes. Add chopped green chillies.

Put onion, garlic, chillies mixture in your crock pot.

 Add rinsed beans & vegetable broth.  Add jalapenos, salt, pepper, and cumin. Turn crock pot on low for 4 hours.

After four hours (or when beans are soft), mix milk & cornmeal in a bowl.  Add to chili.  Add cayenne pepper & paprika.  Turn crock pot on high for 30 minutes.

Add your "cheese" and give in a few minutes to melt.  Serve in your bowl and top with fresh cilantro!

Thanks to The Pioneer Woman for putting this recipe together. I hope you all love the healthy adapted version I came up with.  I certainly loved it!

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