Friday, December 21, 2012

Winter White Chili


  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 2 4-ounce cans chopped green chiles (opt)
  • 1-4 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 can each great northern beans, white lima beans
    and navy beans, rinsed
  • (or use 2 ¼ cups dried beans, soaked)
  • 4 cups reduced-sodium broth
  • 1-2 cups diced soy strips
  • 1 head of cauliflower, chopped up
  • salt, to taste (after beans have cooked)

    Add after cooking:
  • 2 tablespoons cider vinegar
  1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans, cauliflower, soy strips and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add soy strips and vinegar; cook for 5 minutes more.  Add cider vinegar. Serve.

  2. Pressure Cooker method: Use dried beans. Soak in water the night before, pour off water and rinse before adding to soup. Cook onions in oil in bottom of pressure cooker, add garlic, stir, add herbs and spices. Add other ingredients, cook on high pressure for 10-12 minutes, slow release.

    Either method: For a thicker soup base, use an immersion blender in the pot or take some out and blend it.

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