Chili Blanco with Summer Veggies & Ale

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

style="font: 7.0pt "Times New Roman";"> 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