Chili Blanco with Summer
Veggies & Ale
White beans and summer veggies are simmered up in a base of ale
and spices to make this flavor-packed vegetarian chili blanco.
§ Prep
Time: 10 minutes
§ Cook
Time: 40 minutes
§ Total
Time: 50 minutes
§ Yield: 6
Ingredients
§ 2
tablespoons olive oil
§ 1
onion, diced
§ 1 medium
poblano pepper, seeded and diced
§ 4
garlic cloves, minced
§ 1 (12
ounce) bottle ale
§ 1 cup
vegetable broth
§ 3 (14
ounce) cans cannellini beans, drained and rinsed
§ 1
tablespoon ground cumin
§ Cayenne
pepper to taste
§ 1 cup
fresh corn kernels (about 2 ears worth)
§ 1
medium zucchini, chopped
§ Salt
and pepper to taste
§ 1/2 cup
chopped fresh cilantro, plus more for topping
§ Avocado
slices, for topping (optional)
Instructions
1.
Coat the bottom of a large pot with oil and place it over medium
heat. When the oil is hot, add the onion and poblano pepper. Sauté until
softened, about 5 minutes. Add the garlic and continue to sauté just until
fragrant, about 1 minute more.
2.
Add the beer, broth, beans, cumin, and cayenne pepper. Raise
heat and bring the mixture to a simmer. Allow to cook for 20 minutes, stirring
occasionally. Stir in the corn and allow to continue cooking for 10 minutes.
Stir in the zucchini and continue cooking for about 5 minutes, until the chili
is thick and the veggies are tender. You can add a bit of water during cooking
if it becomes too thick.
3.
Season with salt and pepper to taste, and stir in the cilantro.
Ladle the chili into bowls and top with additional cilantro and avocado slices.
Serve.
Notes
For a milder version, you can leave out the cayenne pepper and
substitute a green bell pepper for the poblano.
Source https://ohmyveggies.com
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