White chilli
- Portion size: Serves 6
- Takes 10 minutes to make and 35 minutes to cook
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 331kcals Calories
- 16.8g (9.2g saturated) Fat
- 20.5g Protein
- 23.6g (6.2g sugar) Carbs
- 1.5g Salt
Leave a comment, question or tip