We are all familiar with the red version of chili, laden with hearty beans, red chili powder and, typically, a beef alternative such as ground TVP or ground soy. This version is heavy and satisfying, especially come the cold winter days.
My Chipotle Chili below is a great example:
Little known, at least by me, is the lighter, fresher adaptation of the red chili: the White Chili, or sometimes referred to Green Chili or Chili Verde, for all those Spanish speakers out there.
In this chili, instead of beef, chicken is used, instead of red chili powder or chilies, green, fresh chilies are utilized. And, instead of kidney beans, white beans are included.
I decided to green this up something good and used poblanos, Anaheim and jalapeno peppers. I also made use of other essential chili components: green onions, cilantro and lime juice.
This was so good! And so easy to make with the help of your food processor. The veggies are first sweated (covered and cooked) to allow them to soften, but not get any color, and then the chili, including the rest of the ingredients, are cooked for about 20 minutes.
Serve and devour anytime of the year. In fact, right about now is a good time.
Do you have a favorite style of chili or, like me, have only been privy to the red one?
onion, garlic, broth mix: $1
seasoning, lime, cilantro: $1
Total to make 8 servings:
Let's not forget about the drawing for Vegan Sandwiches Save the Day! from the Blog Tour Post. There were 58 entries. According to Random.org, comment number...7...who is: Cabby! is the winner! Please contact me by tomorrow (Nov. 3) midnight-or-so at veganaide(at)yahoo(dot)com.
Thanks and congratulations.
For those who didn't win this time, check out the other great bloggers participating in the Blog Tour and have more chances to win. And, well, if you can't wait, go grab your own copy! I promise you won't regret it!