White Mountain Chili

October 31, 2018





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 This one was originally made for my dear friend who loves chili but doesn't do tomatoes.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!


As always,

Please salt responsibly.


White Mountain Chili

vegan, gf

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!


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