Smoky White Chili with Hatch Avocado Cream
Recipe type: Entree
Serves: 6-8 servings
dairy, egg, soy and gluten free, vegan
  • 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
  1. 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.
  2. 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.
  3. While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
  4. 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.
  5. 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.
  6. Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.
Recipe by spabettie at