Recipe Club: Vegan Tequila White Bean Chili
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Vegan Tequila White Bean Chili
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Tequila White Bean Chili
Tomatillos and cannellini beans give this tequila-spiked spicy green-and-white chili its color, perfect for St. Patrick's Day—or any time you need a kick of heat. VN contributor Kim Lutz shares this recipe on VegNews.com in her story on Gluten-Free Vegan Bites for Game Night. Bust out the games and console your friends with this delicious meal, after you ruthlessly beat them at Apples to Apples or Scattergories.
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Serves 6
What You Need:
1 head garlic, divided
2 tablespoons olive oil, divided
8 medium tomatillos, skins removed, cut into quarters
1 head cauliflower, cut into florets
3/4 teaspoon salt, divided
3 poblano peppers, de-stemmed and cut into strips
2 jalapeño peppers, de-stemmed and cut into strips
2 yellow onions, cut into 1/4-inch dice
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground thyme
Zest of one lime
1/4 cup tequila
1 15-ounce can cannellini beans, drained and rinsed
6 baked sweet potatoes
1/2 bunch fresh cilantro, for garnish
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What You Do:
1. Preheat oven to 425 degrees. Chop top off head of garlic, coat cut side with 1/2 teaspoon olive oil, and tightly wrap in aluminum foil. Bake garlic for one hour. Set aside.

2. Onto a baking sheet, place tomatillos and cauliflower and lightly coat in 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt. Bake for 35 to 45 minutes, or until cauliflower is golden brown and tomatillos are cooked down into a thick sauce. Set aside.

3. On a baking sheet, toss poblano and jalapeño peppers with 1 teaspoon olive oil and 1/4 teaspoon salt and roast for 30 minutes. Set aside.

4. While peppers are roasting, in a large saucepan over medium heat, sauté onions in 1-1/2 teaspoons olive oil until softened, approximately 3 to 5 minutes. Add cumin, oregano, thyme, and 1/2 teaspoon salt and stir to combine. Add 3 cloves of roasted garlic, tomatillos, and cauliflower.

5. Dice roasted peppers into 1/2-inch pieces and add to pot. Add lime zest, tequila, and beans and cook for 5 to 10 minutes or until beans are heated through. Pour over baked sweet potatoes, garnish with cilantro, and serve immediately.

Did you enjoy last week's Seitan Piccata from New York City's Candle 79? Find more stellar recipes from the Candle 79 cookbook, VN's 2011 Cookbook of the Year.
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