I have not blogged very much lately. Life’s stresses and exhaustion has drained my creative energy, but when my kids jumped up and down when I made this green chili last week for dinner, I knew I had to share the recipe.
This recipe is adapted from my very first vegan cookbook that I got as a gift almost 8 years ago. I was on hospital bed rest with my twin girls, and so many amazing people brought me flowers, puzzles, books, and vegan food. It was truly amazing. I have never felt that sense of love, kindness and community as I did when I lived in Boise. I miss it everyday.
This recipe can be made spicy with the cayenne pepper listed below, but I remove the cayenne pepper for my kids. The recipe also calls for mild canned green chilis, but since I leave out the cayenne pepper, I like doing one can of mild and one can of hot green chiles.
I especially love this recipe because it reminds me of Mexican Tortilla soup. I top with vegan sour cream (I like Kitehill), crushed tortilla chips, avocado, and green onions. Add in vegan corn bread, and it makes the perfect fall or winter meal. Enjoy!
“The greatness of a community is most accurately measured by the compassionate actions of its members.” – Coretta Scott King
- 2 Tbsp. grapeseed oil
- 1 white onion, diced small
- 4 garlic cloves, minced
- 2 four-once cans of chopped mild green chiles
- 1 1/2 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1/2 tsp. cayenne pepper (optional)
- 3 14-ounce cans Great Northern White Beans, drained and rinsed
- 4 cups vegetable broth
- 1 package of Gardein Chik’n Scallopini, defrosted and chopped into cubes
- 3 cups of shredded vegan mozzarella (I use Violife)
- Salt and pepper to taste
- Crushed tortilla chips, sour cream, avocado, and green onions for topping
- Heat large pot on medium-high heat. Add the oil.
- Add the onions, and cook on medium heat until translucent, about 10 minutes. Stir occasionally.
- Add the garlic, stir, and cook another 2 minutes.
- Add the green chiles, cumin, oregano, and cayenne pepper (if using). Stir.
- Add the white beans and broth, stir, and bring to a simmer.
- Add the Chik’n Scallopini, stir, and allow the chili to simmer (covered) for about 15 minutes.
- Turn off the heat, and add in the vegan mozzarella. Stir until well blended.
- Add salt and pepper to taste.
- Serve, and top with vegan sour cream, avocado, toritlla chips, and green onions.
SERVES 5-6 people