Thursday, March 5, 2015

Vegetarian White Chili


It's been a frigid, snowy last few weeks here in Indiana, but thanks to tonight's dinner, I am feeling warm to the bone.  Chili has always been one of my favorite comfort foods, but it's become a winter staple ever since I discovered the healthier vegetarian alternatives.  I also love the fact that it only requires a little bit of time for the prepwork, then I can throw everything into the slow cooker and call it a day. Who doesn't love coming home from class or work and having dinner right there waiting for you? It's the little things...

Ingredients

2 medium poblano peppers
1 tbsp olive oil
1 medium onion, diced
1 medium green pepper, diced
2 garlic cloves, minced
4 cups low-sodium vegetable broth
2 cans cannellini beans, drained
3/4 cup quinoa, washed and drained
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp smoked paprika
1/4 tsp ground cloves
1 tsp sea salt
Optional toppings: lime wedge, Greek yogurt, freshly grated Monterey jack cheese

Directions

Begin by roasting your poblano peppers.  Note: This is the most difficult step, and as a novice to cooking I still haven't perfected it.  However, I found this video extremely helpful as I'm more of a visual learner than follow-the-directions kind of girl.  While the poblano peppers are roasting and then sweating/cooling, heat the diced onion and green pepper in a medium saute pan with one tablespoon of olive oil until tender (approx. 5 minutes).  Then, add the garlic and spices to the pan, cooking for an additional minute.  Add a cup of broth to the pan, making sure all the flavor is stirred into the mixture.  Next, carefully pour the wet mixture into your slow cooker, along with the beans, quinoa, and remaining vegetable broth. Now, peel the skins off the cooled poblano peppers and finely dice them before stirring into the chili.  Cook on low for 8 to 10 hours, or on high for 3 to 4 hours until quinoa is tender and chili has thickened.  Note: If you are at home while the chili is cooking, I suggest stirring every hour to two hours to prevent the quinoa from settling on the bottom and burning.  Scoop the chili into your bowl, squeeze a wedge of lime juice on top, and garnish with your favorite toppings...Enjoy!

Recipe originally found here on The Potluck

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