spicy white chili

A vegetarian (and gluten-free) version with so much substance, texture and flavor that even meat-lovers will feel satisfied.

3 19-oz cans cannellini beans, rinsed and drained
2 bell peppers, seeded
1 cup vegetable stock
2 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
2 cups chopped onion
1 4-oz can chopped green chiles
1 cup frozen corn
2 teaspoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon chile powder
1/3 teaspoon ground cinnamon
Hot pepper sauce to taste

Place 1 cup of the beans and the bell peppers in a food processor and pulse until chopped (a splash of stock helps here). Combine the onions and garlic with olive oil in Dutch oven and cook until soft. Add the remaining beans with the stock, the bean and pepper mixture, chiles, corn, cumin, oregano, chile powder and cinnamon and stir well to combine. Season with hot pepper sauce to taste. Simmer, uncovered, over low-medium heat for 15 to 20 minutes. Garnish with sliced green onions and tortilla chips, if you wish.

Discover more information about Chillin' with the Chili Peppers—A Peppering of Information
in the archived edition of our May 2014 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ capsicum annum - chili peppers ]