WHITE CHILI

SERVES 4 PORTIONS

1 tbsp (15 ml) olive oil

8 ounces (227 g) (8oz) Seitan or Tempeh (store bought), cut into bite-size pieces

1 cup (160 g) (5.6oz) chopped onion

4 cloves garlic, minced

2 to 3 small white potatoes (180 g) (6.3oz), chopped into small cubes

4 ounces (113 g) (4oz) mushrooms (any kind), quartered

1 poblano pepper, seeded and chopped

1 jalapeño pepper, seeded, and minced

3 tomatillos, husks removed, chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp dried thyme

1 tsp chili powder

1⁄2 tsp dried cilantro

1⁄4 tsp ground black pepper

1 can (15 ounces, or 425 g) Great

Northern beans, drained and rinsed

1⁄2 cup (82 g) (2.9oz) frozen corn, (run under hot water, drained)

2 cups (470 ml) vegetable broth, more if needed (See Recipe Note.)

Salt and pepper

NUTRITIONAL VALUES

Calories: 213kcal
Fat: 4.8g (0.5g S.Fat)
Carbs: 44.6g
Protein: 3.8g
Sugar: 25g
Sodium: 191mg

METHOD

In a large soup pot, heat the oil over medium heat. Cook for 5 minutes, stirring occasionally, until the seitan and onion are translucent.

Combine the garlic, potatoes, mushrooms, peppers, tomatillos, cumin, oregano, thyme, chili powder, cilantro, and black pepper in a large mixing bowl. Cook for 3 to 4 minutes, stirring occasionally, until fragrant. Combine the beans, corn, and broth in a mixing bowl.

Bring to a boil, then turn down to a low heat. The broth should completely cover the ingredients. If not, continue to add broth as needed. Cook, stirring occasionally, for 30 to 45 minutes, or until the potatoes are tender. Season with salt and pepper to taste.

RECIPE NOTES

The amount of broth required will be determined by the type of pot used. Always keep extra broth on hand just in case.