This chili ❤️. We arrived home from New Orleans on Saturday afternoon to 30 degree weather and a slight sprinkle of snow flurries. Snow. In November. My California heart is so not ready for this.
But, if there’s now going to be snow and freezing weather in a month I previously designated as ‘mild’, then let’s have some chili. We turned on the fireplace, wrapped ourselves in blankets, and ate this chili as we plowed through Season 1 of Madame Secretary. Or, as I like to call it, Netflix and Chili.
This chili is unbelievable. I snagged the recipe from a long-time family friend whose White Chicken Chili may have been my favorite soup of all time. I’ve made just a few tweaks to it, creating a version that’s both glutenfree and vegan, depending on your topping choice.
It’s all about the spice profile here, so don’t be tempted to skip a spice or two because I only call for 1/8 or 1/4 teaspoon. It matters! The combination of chili powder, cumin, cloves, and oregano give this chili an unexpected warmth and depth.
Since soup is only as good as the broth you use to flavor it, I can’t imagine this recipe without my go-to pick, Pacific Foods Organic Vegetable broth. I used to be a homemade broth advocate, saving scraps of vegetables throughout the weeks to tuck away in freezer bags to make into homemade broth at a later point. A beautiful thought in theory, but a time-suck in reality. Now that I’ve found Pacific’s brand, I can’t remember the last time I’ve made my own broth. I love that it’s Organic, low-sodium, and tastes just like my homemade version.
Toppings are a must. Sure, the soup base is outstanding on its own but the layers of flavor and texture is what makes chili, chili. After scooping out a generous portion into my bowl, I create a chili masterpiece with fresh diced tomatoes, shredded cheese, sour cream, and scallions.
- 3 large fresh tomatoes (about 1.5 pounds) OR 1 can diced tomatoes drained
- 1 tablespoon olive oil
- ½ cup chopped white onion
- 1 can (4 ounces) mild chopped green chilies
- 2 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground red pepper (or more to taste)
- 1 tablespoon chili powder
- 2 cups Pacific Foods Organic Vegetable Broth (regular or low-sodium)
- 2 cans navy beans, rinsed and drained
- 1 can Cannellini beans, rinsed and drained
- Sour Cream (vegan or regular)
- chopped tomatoes
- Shredded Cheese (regular or dairy-free)
- Sliced scallions
- If using fresh tomatoes, core and coarsely chop tomatoes; set aside.
- Heat the oil in a In a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes.
- Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper, chili powder and tomatoes. Reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Add broth; bring to boil, then cover and reduce heat to low, simmer for 15 minutes.
- Add in the beans and simmer for an additional 10-15 minute until thick. Season to taste, if needed, with salt and pepper.
Disclosure: I am a Pacific Partner. I only partner with brands whose mission and products I use and love. Thanks for supporting the brands the make DK possible.