Smoky White Chili with Hatch Avocado Cream – rich and creamy, this warming chili has layers of flavor with a spicy kick, is satisfying and oh so comforting.
My favorite ski mountain had snow today.
I wore my tall boots for the first time this weekend.
and a scarf. I wore a scarf.
It is the time of year when Rosemary Dachshund doesn’t like to go outside, when all of the patio furniture gets hauled away for the season, when I take therapeutic hot baths nearly every night.
Did I say the mountain had snow today?!
Okay, it wasn’t a lot of snow, of course. But more is expected, and soon.
The long socks are chosen from the sock drawer. The tights are worn with skirts. The morning run is oh so cold, just as I like. Running in the early morning cold reminds me of high school, when I started running.
Holiday plans are already being formed (yep, I know). The cocktail cabinet now has more whiskey (YEP, I KNOW). The heat has replaced the air conditioning, it remains dark well past my 5:am wake up time, Rosemary doesn’t mind her cute sweaters.
and I made my first pot of chili last week.
We both loved this, we are looking forward to making it again soon. Rich and creamy and flavorful and spicy – this Smoky White Chili is cooled only a bit by the Hatch Avocado Cream. I wish I could invite all ‘yall in for a big bowl.
Then we could go skiing!
Smoky White Chili with Hatch Avocado Cream
adapted from Cooking Light
YIELD: 6-8 servings
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 fresh jalapeño pepper, scrubbed
1 fresh poblano pepper, scrubbed
2 tablespoons olive oil
1 large yellow onion, peeled diced
6 cloves garlic, peeled and minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
3 (15 ounce) cans cannellini beans, rinsed, drained, and divided
32 ounces vegetable broth, divided
1 tablespoon potato starch
1/4 cup raw cashews
1 chipotle chile (from canned in adobo)
1 tablespoon adobo sauce
3 cups fresh corn kernels (frozen if fresh out of season)
juice of 1 lime
2 teaspoons salt
Hatch Chile Avocado Cream
fresh jalapeño slices
INSTRUCTIONS:
Place peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.
Meanwhile, in large stockpot, sauté onion and garlic in olive oil until softened. Add cumin, oregano, and coriander, continue to sauté another minute. Add 2 cans cannellini beans and 3 cups vegetable broth – stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.
While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
Add peeled peppers to blender with remaining 1 cup vegetable broth, remaining can of beans, potato starch, cashews, chipotle chile and adobo sauce – blend at high speed until smooth.
Add blender contents to simmering beans, stir to combine. Add corn, lime juice, and salt, stir and simmer on low for another 20-30 minutes.
Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.
One thing I love about chili, the leftovers. Almost better the next day, topped with shredded Daiya Smoked Gouda and more of the Hatch Avocado Cream.
printable Smoky White Chili with Hatch Avocado Cream recipe:
- 1 fresh jalapeño pepper, scrubbed
- 1 fresh poblano pepper, scrubbed
- 2 tablespoons olive oil
- 1 large yellow onion, peeled diced
- 6 cloves garlic, peeled and minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 3 (15 ounce) cans cannellini beans, rinsed, drained, and divided
- 32 ounces vegetable broth, divided
- 1 tablespoon potato starch
- ¼ cup raw cashews
- 1 chipotle chile (from canned in adobo)
- 1 tablespoon adobo sauce
- 3 cups fresh corn kernels (frozen if fresh out of season)
- juice of 1 lime
- 2 teaspoons salt
- Hatch Avocado Cream (recipe follows)
- fresh jalapeño slices
- Place peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.
- Meanwhile, in large stockpot, sauté onion and garlic in olive oil until softened. Add cumin, oregano, and coriander, continue to sauté another minute. Add 2 cans cannellini beans and 3 cups vegetable broth - stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.
- While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
- Add peeled peppers to blender with remaining 1 cup vegetable broth, remaining can of beans, potato starch, cashews, chipotle chile and adobo sauce - blend at high speed until smooth.
- Add blender contents to simmering beans, stir to combine. Add corn, lime juice, and salt, stir and simmer on low for another 20-30 minutes.
- Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.
Sounds wonderful! I pretty much love all varieties of meatless chili! And that bread…..
This looks amazing! It’s definitely a perfect fall meal!
it really is, Dianne – I already want it again!
I’m going to cry if I see snow soon :O
But o this will warm us up! Love my hatch!
That cream!! That cream!! Oh my heavens it sounds fabulous. My family adores chili, and this one is right up their alley!
Snow?? It’s not quite the same here, but the San Diego locals were all “freezing” this morning as the temps dipped into the 60’s Liv is currently in a hot bath! (But that has more to do with aching muscles rather than cold. But it still feels good!)
This chili looks tasty. I was so excited the first day I could wear my tall boots too.
😀
This sounds so good! I love the avocado cream! Yummy!
I love all the different peppers. And the cashews in the stew (which I first learned from Indian cooking) will guarantee this is rich, thick and delcious. Pinned.
thank you Barrett!
Kristina, I think I know what I am making for dinner tonight!
I already want to make this again! if you tried it, I hope you enjoyed, Kristen!
SIMPLY THE BEST! Just look at that smoky white chili. My yums are attacking my stomach!
Looks and sounds great! I would LOVE to have those bowls in my house, btw! 🙂
The smoky flavor is the best part.<3
Vegetarian Courtesy ♥ CheesePapas
I can’t wait to try this chili! What I love about it is its not the same old chili – it contains so many wonderful food surprises. Thanks so much for sharing and for your blog!
This is the ultimate comfort meal for cold nights!
Smokey, hatch, avocado, cream. Yup, this is my language. I’ll be right over!
ha – come on over! 😉
The avocado cream sounds and looks incredible! Cashews and avocados combined must lead to amazing richness and creaminess! Drooling
🙂
I love a good veggie chilli and the avocado cream is a great addition. We like our chilli on wraps and I’m thinking we could spread some avocado cream on first, then add the salad leaves and chilli. Yum!
that sounds great, Jacqueline!
The hatch avocado cream sounds amazing.
You’ve gone and done it now. You’ve broken the Internet with this AWESOME white chili recipe. SALUTE TO YOU! 🙂 Seriously though, this is exactly what I am wishing to have for dinner at the moment!
This looks so good! That avocado cream looks like heaven!
it IS like Heaven, Vanessa! 😉
Yum girl! I love, love smoky white chili and I love the sound of your amazing hatch avocado cream!!
adding ALL THE CHILES to this chili 😉
Snow on a mountain is great, snow in Chicago, NO! I love white bean chili, yours sounds delicious.
ha! I hear you on that snow, Linda 😉
I looooove all the chiles in this chili 😉 I’m especially in love with the Hatch avocado cream! We go nuts for Hatch chiles at my house, so this will be a huge hit! Welcome chilly weather – great recipe!
we loved it for the chilis too, Patricia – and of course we added some extra raw jalapeno to the top, ha!
This looks like the perfect comfort food, Kristina! Yummy! 🙂
thanks Sina!
Mmm, I love the idea of digging into a bowl of this after a day in the cold. The avocado cream sounds so delish!
the whole thing was really delish, Gin! thanks for stopping by!
What a clever idea for a chili.