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vegan white chili table.jpg

While this pot contains a little less added fat than our go-to red chili recipe, the end result is still comforting and winter-ready, brimming with two beans and a generous addition of white hominy. Meanwhile, tomatillos not only give this stew a refreshing brightness, they also add body, making this bowl thick without sitting too heavy. Garnish with diced avocado for extra heft and for the gorgeously creamy texture.

Vegan White Chili

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serves a serious crowd, adapted from Saveur

1 lb dried Great Northern beans, soaked 8 hours

12 oz dried pinto beans, soaked 8 hours

12 cups water

2 dried bay leaves

1 tsp liquid smoke

3 dried chipotle chiles

1 dried ancho chile

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground coriander

1 tsp ground cumin

4 habaneros, slit lengthwise

1 tsp fine sea or kosher salt

1/4 cup extra virgin olive oil

12 cloves garlic, minced

2 large white onions, finely chopped

2 lbs (20 2- to 2 1/2-inch) tomatillos, husks removed

2 15-oz cans white hominy, drained and rinsed

1/4-1/2 tsp ground white pepper, to taste

Optional garnishes: chopped cilantro, diced avocado

In a large pot, combine soaked beans, water, bay leaves, liquid smoke, all dried chiles, thyme, oregano, coriander, cumin, and slit habaneros. Bring to a boil, reduce heat to medium-low to maintain a very low simmer (you should barely see movement in the pot), and let cook until tender, about an hour. Remove peppers, add 1 tsp salt, and set aside.

Heat oil in a soup pot over medium-high heat. Add onion and garlic and cook until golden, about 10 minutes.

Meanwhile, add the tomatillos to a food processor and pulse until broken down, but still a bit chunky. When onions have begun to brown, add the tomatillos, beans with cooking liquid, hominy, and white pepper. Reduce heat to medium-low to maintain a low simmer. Let cook for one hour, stirring occasionally.