I first shared this recipe with the amazing yogis who joined me for the North Cascades Forest Medicine Retreat this month and by demand, I am sharing the behind-the-scenes recipe. This one was originally made for my dear friend who loves chili but doesn't do tomatoes. A veteran of phenomenal cooking courtesy of her brilliant husband, the pressure was high to create something to meet her standards. After passing inspection, I have been given permission to share it with you fine folks.
This warm and chunky veggie-full chili is great after a long day in the mountains or a cozy day in front of the fire. This one isn't spicy, so I add chipotle Tabasco and a chunk of homemade cornbread when I have the time to make it. As with most chilis, this is even better the day after. Enjoy!
Please salt responsibly.
White Mountain Chili
Serves 6 | Prep time: 10 min
2 14.5 oz cans great northern beans, drained
1 14.5 oz can pinto beans, drained
1 15 oz can sweet corn
2 oz fire roasted diced green chilis, or more for spicier chili (I used La Victoria brand)
1 large poblano pepper, seeded, diced
1 small onion, diced
2 red potatoes, diced
5 cups vegetable broth (or water)
3 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp ground coriander
1 tsp ground chili powder
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp smoked paprika
1 Tbsp kosher salt
1/4 tsp ground pepper
1 small bunch of kale
2 Tbsp cornstarch
Optional Topping: cilantro leaves, hot sauce, vegan sour cream
Directions: You will need a 6-quart sized crockpot. Combine all ingredients except kale and cornstarch in the crockpot. Cook on low for 6 hours. combine 1/2 cup water and corn starch, whisk with a fork to combine. Stir cornstarch liquid into the chili and let cook 5-10 minutes more. Stir in chopped kale. Serve topped with shopped cilantro if desired. Share, and enjoy!
Let me know what you think!