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White Chili

From Farm Where Life is Good

<p>This is a mildly-adapted recipe from a great friend. It is superb! And quite a twist from traditional chili.</p>
Source: Suzanne S-C (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
1 bunch cilantro, chopped
1 Tbsp cumin
4 cups vegetable broth
3 Anaheim chilies
1-2 cans white beans, drained (I prefer small whites)
1 lime, juiced
1 lb tofu (cubed) or seitan (ripped)
1/4 cup cornmeal

Step by Step Instructions
  1. Roast Anaheim peppers under broiler, turning until all sides blackened. Wearing rubber gloves, peel off skins, remove top and seeds. Chop.
  2. Sauté onions and garlic in oil until soft.
  3. Add chilies and remaining ingredients in order. Simmer lightly for 30-45 min minimum.
  4. Serve w/ cornbread or topped w/ crushed tortillas.
  5. A dollop of Sour Supreme (Tofutti) and/or avocado slices add extra panache.