Because we need a green chile chili around these parts… say that five times fast!
I have a couple of chili recipes on this blog, mostly due to the fact that I love warm bowls of beans on cold winter nights (I mean, can you blame me?). I love em also mostly because I can make a HUGE batch of goodness in my Instant Pot and have meals throughout the week. That means I don’t have to clean my kitchen so talk about a WIN WIN!
This has been the month of soup here on The Cutting Veg. No not on the side… I mean in my apartment which also serves as Cutting Veg HQ. As you guys know we’ve had some seriously chilly weather here in the east. It’s left me wanting nothing but warm bowls of soup and giant mugs of sweet hot chocolate. And, once it starts to snow here, pretty much all I want is soup, warm bread, and hot chocolate.
Is that too much to ask?
Speaking of which, I have definitely entered full on Christmas mode. My apartment does not really want trees, so I have my snake plant dressed up with some fairy lights to make it look festive. It’s been so hectic with work that I barely have a minute to breath. But sometimes you just have to stop and take a minute, even in the busiest of times.
Especially when your snake plant looks soooo darn cute!
So anyways, let us get to this chili. I’ve been dying to make a vegetarian green chili white bean chili for FOREVER. And, hey, today is my lucky day. It might not look super pretty but I promise ya it tastes S’GOOD.
It’s got all the goodies from the pantry, like canned green chilis and canned white beans. I wanted something that you can feel good about making when you have ZERO in your fridge. Serve with some cornbread crackers ro tortilla chips and you’ve got it MADE.
10 minPrep Time
30 minCook Time
40 minTotal Time
- ½ tablespoon olive oil or avocado oil
- 2 cloves garlic, minced
- 1 large white onion, thinly sliced
- 1 red bell pepper, diced very small
- 4-6 cups cubed butternut squash
- 1 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 (4 ounce) can of mild green chilies (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)
- 3 cups (or 2 cans, rinsed and drained) white beans
- 1 14 oz can jackfruit (optional)
- 4 cups (32 ounces) organic low sodium vegetable broth
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
- ¼ cup diced cilantro
- tortilla chips, lime, and cilantro, for serving
Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, pepper. Cook for a few minutes until onion becomes translucent.
Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in vegetable broth broth, white beans, salt and pepper and lime juice. Bring chili to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until the squash is fully cooked. You can also do this in an Instant Pot, pressure cooking for 8-9 minutes.
If using jackfruit, heat a pan with a bit of oil over medium heat. Drain and rinse canned jackfruit. Using your fingers, press the v-shaped end of the jackfruit and pull apart into strips. Saute, seasoning with salt and pepper. Cook until the moisture is evaporating and you start to see some browned edges.
Once the soup is cooked, add in sauteed jackfruit. Season to taste. Serve chili with crushed tortilla chips, cilantro, and extra lime