I used to love the White Chicken Chili at Cheesecake Factory (seriously, it's the best). I don't eat chicken anymore and after our Halloween/Chili Cook Off I realized that I need to add a few more vegetarian chilies to my repertoire.his recipe as my starting off point. This is such an easy weeknight favorite and comes together quickly in one pot.
White Chickpea Chili
1 tsp olive oil (I used TJ's coconut oil spray)
1-2 small yellow onions (I used one large red)
2 cloves of garlic, minced
1 jalapeno, minced (use more or less depending on how spicy you like it) I used canned.
2 cans of chick peas, rinsed and drained, divided
1 can of Great Northern Beans, rinsed and drained
Cilantro (I used frozen cubes)
2 tsp cumin
1 tsp chili powder
1 tsp oregano
4 cups veggie broth
1 TBS fresh lime juice (I used bottled)
1 cup frozen corn
Salt & Pepper to taste.
Saute onions, garlic and jalapeno in pot with olive oil or spray for about 5 minutes. Rinse and drain your beans, keeping one can of chickpeas in a separate small bowl. Mash these beans with a potato masher or fork until most beans have been smashed.
Add spices to onion mixture in pan and stir to coat, cooking for about 1 minute. Add broth, lime juice, both kinds of beans and the corn. Bring to boil, reduce heat and let simmer for about 15 minutes.Serve with any toppings you like: cheese, cilantro, sour cream, avocado, lime wedges and tortilla chips.
Would also be good over brown rice (like CCF serves it). I don't even miss the chicken!
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