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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Chili Blanco with Summer Veggies and Ale

    Published: Aug 9, 2017 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Chili Blanco with Summer Veggies & Ale

    Do you ever think of all the foods that you hated as a kid, and absolutely love now? I do! All the time. I guess developing veggie-centric recipes for a living has something to do with that.

    Chili was one of my least favorites. Just didn't like it. The flavor was too intense, maybe too spicy...I'm not sure. But then one day, that all changed. Someone brought a big pot of chili to a cookout and urged me to try a bite. It was probably the fact that it didn't look at all like the chili I was used to that did it, but I finally gave it a try, and guess what? I loved it! The flavor was mellow, just mildly spicy, and the texture was rich and creamy. I had just discovered chili blanco.

    Chili Blanco with Summer Veggies & Ale

    Chili blanco lacks the tomatoes that you find in conventional chili, as well as the chili powder. But I guess the fact that it resembles chili in other respects makes it okay to still call it a chili? Or maybe the fact that it often has chili peppers? I don't know, but in any event, it's delicious.

    Chili Blanco with Summer Veggies & Ale

    For this more grown up batch of chili blanco I've incorporated poblano peppers (which are chili peppers, so maybe that's where the name comes from?), fresh corn, and zucchini, since these summer veggies are all abundant right about now. Also, beer. I'm not a beer drinker, but I'm a big time beer eater, meaning I love cooking with it. I find beer works especially well with spicy stews like chili, and a milder beer like an ale is perfect for chili blanco. If you're not into cooking with beer you can substitute some vegetable broth — I'm sure the chili will still be tasty!

    Chili Blanco with Summer Veggies & Ale

    Chili Blanco with Summer Veggies & Ale

    White beans and summer veggies are simmered up in a base of ale and spices to make this flavor-packed vegetarian chili blanco.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Chili Blanco, Chili Blanco with Summer Veggies & Ale, vegetarian chili blanco
    Servings: 6 servings
    Calories: 114kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion diced
    • 1 medium poblano pepper seeded and diced
    • 4 garlic cloves minced
    • 12 ounce bottle ale
    • 1 cup vegetable broth
    • 3 14 ounce cans cannellini beans, drained and rinsed
    • 1 tablespoon ground cumin
    • Cayenne pepper to taste
    • 1 cup fresh corn kernels about 2 ears worth
    • 1 medium zucchini chopped
    • Salt and pepper to taste
    • ½ cup chopped fresh cilantro plus more for topping
    • Avocado slices for topping (optional)
    US Customary - Metric

    Instructions

    • Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté until softened, about 5 minutes. Add the garlic and continue to sauté just until fragrant, about 1 minute more.
    • Add the beer, broth, beans, cumin, and cayenne pepper. Raise heat and bring the mixture to a simmer. Allow to cook for 20 minutes, stirring occasionally. Stir in the corn and allow to continue cooking for 10 minutes. Stir in the zucchini and continue cooking for about 5 minutes, until the chili is thick and the veggies are tender. You can add a bit of water during cooking if it becomes too thick. 
    • Season with salt and pepper to taste, and stir in the cilantro. Ladle the chili into bowls and top with additional cilantro and avocado slices. Serve.

    Notes

    For a milder version, you can leave out the cayenne pepper and substitute a green bell pepper for the poblano.

    Nutrition

    Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 169mgPotassium: 267mgFiber: 2gSugar: 4gVitamin A: 373IUVitamin C: 26mgCalcium: 28mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

     

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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes beer, chili, corn, poblano peppers, stew, zucchini

    Reader Interactions

    Comments

    1. Lizzie says

      August 09, 2017 at 6:53 pm

      I wanted to eat my monitor.

      Reply
    2. Shana says

      August 10, 2017 at 8:00 pm

      What kind of ale should I use (not a beer drinker, I know nothing about it).

      Reply
      • Alissa says

        August 11, 2017 at 8:08 am

        I'm actually not a beer drinker either so I usually just go with Samuel Adams ale, or I ask for suggestions at the beer store - ususally the people that work there can recommend something that's good for cooking. 🙂 If you're looking to avoid animal products in your beer, barnivore is a great resource: http://www.barnivore.com/

        Reply
        • Shana says

          August 11, 2017 at 10:10 am

          Thank you!

          Reply
    3. Bess Wilson says

      August 11, 2017 at 7:28 pm

      This was so flavorful!

      Reply
      • Alissa says

        August 13, 2017 at 11:50 am

        I'm glad you enjoyed it!!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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