There’s no doubt that chili (sin carne) is a vegetarian staple. Without the meat it’s still hearty enough and recognizable enough to please omnivores and vegans alike. But, of course, variety is the spice of life, so I’ve been thinking about developing a veggie version of a white chili or green chili recipe for some time. When I had some friends over for my birthday this week, it was the perfect chance to test my idea, and I was happy with the results.
Before leaving for work I threw the following into my crock pot:
- 1 can chickpeas, drained
- 1 can cannellini beans, drained
- 1 can corn, drained
- 2 cans green chiles
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 fresh jalapenos, chopped
- 2 small zucchini, cubed
- 1 pound button mushrooms, sliced
- 4 cups veggie broth
- 1 teaspoon oregano
- 1 teaspoon cumin
I let that cook on low for about 7 hours (or you could cook it on high for just a few hours). When I got home, it was a bit soupy, so I added:
- 1/2 cup quinoa
…and let it cook for another hour. That soaked up the extra broth and added exactly the textural dimension it needed.
Feel free to garnish it with fresh cilantro, lime juice, crushed tortilla chips, Tofutti sour cream, etc.
- 1 can chickpeas: $0.89
- 1 can cannellini beans: $0.89
- 1 can corn: $0.49
- 2 cans green chiles: $1.58
- 1 onion, chopped: $0.25
- 2 cloves garlic, chopped: $0.10
- 4 fresh jalapenos, chopped: $0.80
- 2 small zucchini, cubed: $1.40
- 1 pound button mushrooms, sliced: $1.99
- 4 cups veggie broth: $1.99
- 1 teaspoon oregano: $0.02
- 1 teaspoon cumin: $0.02
- 1/2 cup quinoa: $0.67
PS: Kudos to my friend Kate for bringing over homemade guacamole and pico de gallo. They were delicious!!!