Project Food Blog

Vegetarian White Chili


2 x 330ml bottle light Mexican beer
4 finely chopped white onions 
1 bunch roughly chopped Spring onions
4 crushed garlic cloves 
4 red peppers, deseeded and finely chopped 
3 fresh jalapeño chillies, chopped
3 dried smoked chillies, chopped 

3 tbsp ground cumin 
800 ml hot vegetable stock 
Large bunch of fresh coriander, plus extra, chopped, to garnish 
100ml rice vinegar
2 x 400g can cannellini beans, drained and rinsed
2 x 400g can butter beans or chick peas, drained and rinsed

2 packets of frozen quorn pieces (optional)
3 tbsp chopped fresh oregano 
3 tsp chilli powder 
3 tsp smoked paprika 
750g grated vegetarian cheese,  Cheddar or similar
Lime wedges & a generous dollops of Creme fraiche or yoghurt to garnish


Bring the beer, onions, garlic, peppers, jalapeños, smoked chillies, cumin and stock to the boil in a large pan, then simmer for 10 to 15 minutes on a low heat.  

Saute the quorn pieces if you are using, and add to the pan.

Blend the coriander, vinegar and a good pinch of salt in a food processor to make a smooth paste. Add the coriander paste along with both cans of beans to the spiced stock pan, and simmer for 25 to 35 minutes.

Stir in the oregano, chilli powder and smoked paprika. Serve sprinkled with grated cheese and garnished with lime wedges and extra chopped coriander.

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