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White chilli

Name: White chilli
Yield: Serves 6
Cuisine: Mexican recipes
Ingredients: 330ml bottle light Mexican beer; 2 onions, finely chopped; 3 garlic cloves, crushed; 2 red peppers, deseeded and finely chopped; 2 fresh jalapeño chillies, chopped; 3 dried smoked chillies, chopped; 1 tbsp ground cumin; 400ml hot vegetable stock; Bunch of fresh coriander, plus extra, chopped, to garnish; 50ml rice vinegar; 400g can cannellini beans, drained and rinsed; 400g can butter beans, drained and rinsed; 1 tbsp chopped fresh oregano; 1 tsp chilli powder; 1 tsp smoked paprika; 250g vegetarian Cheddar or Asiago cheese (from cheese shops or natoora.co.uk), grated; Lime wedges, to garnish

Published: 28 Feb 09
Updated: 18 Mar 24

This spicy vegetarian chilli recipe uses Mexican beer, butter and cannellini beans with both jalapeño and dried chilli – aka a white chilli or chili. Add lime wedges to serve.

Easy
March 2009

Test kitchen approved

Serves 6
Takes 10 minutes to make and 35 minutes to cook

This spicy vegetarian chilli recipe uses Mexican beer, butter and cannellini beans with both jalapeño and dried chilli – aka a white chilli or chili. Add lime wedges to serve.

Vegetarian recipes

Nutrition: per serving

Calories: 331kcals
Fat: 16.8g (9.2g saturated)
Protein: 20.5g
Carbohydrates: 23.6g (6.2g sugar)
Salt: 1.5g

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Ingredients

330ml bottle light Mexican beer
2 onions, finely chopped
3 garlic cloves, crushed
2 red peppers, deseeded and finely chopped
2 fresh jalapeño chillies, chopped
3 dried smoked chillies, chopped
1 tbsp ground cumin
400ml hot vegetable stock
Bunch of fresh coriander, plus extra, chopped, to garnish
50ml rice vinegar
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed
1 tbsp chopped fresh oregano
1 tsp chilli powder
1 tsp smoked paprika
250g vegetarian Cheddar or Asiago cheese (from cheese shops or natoora.co.uk), grated
Lime wedges, to garnish

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Method

Bring the beer, onions, garlic, peppers, jalapeños, smoked chillies, cumin and stock to the boil in a large pan, then simmer for 10 minutes.
Blend the coriander, vinegar and a good pinch of salt in a food processor to make a smooth paste. Add the coriander paste along with both cans of beans to the spiced stock pan, and simmer for 25 minutes.
Stir in the oregano, chilli powder and smoked paprika. Serve sprinkled with grated cheese and garnished with lime wedges and extra chopped coriander.