Today we’re sharing the perfect meal for blustery winter nights- chili! Hopefully by now you have cleared out the Thanksgiving leftovers and are ready to take on the next rush of holidays! Winter nights mean cooler temperatures and less time for dinner prep! I don’t know about you, but we definitely don’t feel like coming home after a long day of holiday shopping and trimming the tree to prep a super-involved dinner! Chili is one of our favorite go-to easy and hearty meals. Today Nikki shows you how to make a tomatillo and white bean chicken chili while Jess shares a classic vegan chili recipe full of protein and veggies.
Follow along as we show you, step-by-step, how to make a simple and substantial winter-time meal. Click the link below to see the recipes!
TOMATILLO AND WHITE BEAN CHICKEN CHILI
Although I absolutely love classic chili, I thought I would try a new flavorful recipe focusing on tomatillos and white beans. It has a bit of a kick and incorporates different peppers and chiles, but is still tangy and balanced thanks to the tomatillo and lime flavors. It can also be adjusted to add more or less spice depending on your preference. Here we go!
Since tomatillos are the star here, let’s make a proper introduction. If you’ve never worked with them before, don’t be nervous! They are also known as the Mexican green tomato and don’t pack a lot of spice, but rather a tart flavor. We’re also using fresh pasilla chile pepper (mild spice level), a Jalapeño, and green chiles (mild spice level).
Makes 4-5 servings
- 3 tablespoons olive oil
- 2 medium-large yellow onions, diced
- 1 jalapeño pepper, diced and seeded (keep the seeds in for an extra kick)
- 4 oz diced green chiles
- 4 tomatillos, outer leaves removed, diced
- 1 Pasilla chile, seeds removed and diced
- 5 garlic cloves, minced
- 32 oz chicken broth
- 4 cups cooked chicken, shredded (I use one rotisserie chicken and cut it off the bone)
- 2 cans (15 oz. each) cannellini beans, drained and rinsed
- juice of 1 lime, plus 1 lime quartered for serving
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon cayenne pepper
- 1/3 cup cilantro, finely minced
- avocado and shredded cheese for topping
Start by washing and prepping all of your produce.
Once everything is ready to go, heat the 3 tablespoons olive oil, in a large pot or Dutch oven, over medium heat.
To the pot, add the onions, tomatillos, pasilla chile, jalapeño, green chiles to the olive oil. Sauté for 10 minutes, until vegetables are softened but not browned. Continue to stir every minute or so. Once the vegetables are softened, add the garlic and sauté for another two minutes or so.
Pulse until the beans have a thick, paste-like consistency. We will be adding this to the chili to thicken it. If you don’t have a food processor, no biggie! You can skip this step.
To the chili pot, add the chicken, the bean mixture, the remaining whole beans, the chicken broth, the lime juice, seasonings (cumin, oregano, both salts, pepper, chili flakes, and cayenne). Bring to a boil.
Once it is boiling, lower heat and simmer for about 20- 25 minutes, stirring occasionally. The longer it simmers, the thicker your chili will be. Sometimes I get distracted by Real Housewives and leave it on for almost an hour! As long as you are stirring every so often (and obviously keeping an eye on it so you don’t burn the house down), it will be totally fine. Anywhere between 20 minutes-1 hour is perfect, just depends on your preference!
Before serving, add the cilantro and let simmer an additional 5-10 minutes. Garnish with toppings of your choice- I like to top with avocado and shredded cheese, but the possibilities are endless. Tortilla strips and sour cream would also be delicious! Serve warm and enjoy!
Chili has always been one of my favorite foods; a little bit of spice, a whole lot of hearty and tasty. As a vegan I often get the question, “Where do you get your protein?!” One of the first foods I call on are beans. This recipe is full of protein from beans and mushrooms and the perfect filling dinner.
- ~2 tablespoons olive oil for sautéing
- 1 small yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1/2-1 cup sliced button mushrooms
- 3 cloves garlic, chopped
- 1 tablespoon chopped chipotles in adobo
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 28 oz can diced tomatoes, with their juice
- 2 1/2 cups water
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- Optional garnishes: vegan sour cream, cheese, green onions
In a large pot, heat the olive oil over medium heat. Add the garlic, onion, bell pepper, and mushrooms and cook until soft and very lightly browned, stirring often.
Add chipotles in adobo, 1 tablespoon dried oregano, 2 teaspoons cumin, 1 tablespoon chili powder, and 2 teaspoons salt and mix well. Add the tomatoes and 2 1/2 cups water. Simmer over low heat for 45 minutes, uncovered, stirring occasionally.
Add the beans and simmer for another 30 minutes, stirring occasionally. Serve hot!