Smoky White Chili with Hatch Avocado Cream

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: