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While this pot contains a little less added fat than our go-to red chili recipe, the end result is still comforting and winter-ready, brimming with two beans and a generous addition of white hominy. Meanwhile, tomatillos not only give this stew a refreshing brightness, they also add body, making this bowl thick without sitting too heavy. Garnish with diced avocado for extra heft and for the gorgeously creamy texture.
Vegan White Chili
serves a serious crowd, adapted from Saveur
1 lb dried Great Northern beans, soaked 8 hours
12 oz dried pinto beans, soaked 8 hours
12 cups water
2 dried bay leaves
1 tsp liquid smoke
3 dried chipotle chiles
1 dried ancho chile
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
4 habaneros, slit lengthwise
1 tsp fine sea or kosher salt
1/4 cup extra virgin olive oil
12 cloves garlic, minced
2 large white onions, finely chopped
2 lbs (20 2- to 2 1/2-inch) tomatillos, husks removed
2 15-oz cans white hominy, drained and rinsed
1/4-1/2 tsp ground white pepper, to taste
Optional garnishes: chopped cilantro, diced avocado
In a large pot, combine soaked beans, water, bay leaves, liquid smoke, all dried chiles, thyme, oregano, coriander, cumin, and slit habaneros. Bring to a boil, reduce heat to medium-low to maintain a very low simmer (you should barely see movement in the pot), and let cook until tender, about an hour. Remove peppers, add 1 tsp salt, and set aside.
Heat oil in a soup pot over medium-high heat. Add onion and garlic and cook until golden, about 10 minutes.
Meanwhile, add the tomatillos to a food processor and pulse until broken down, but still a bit chunky. When onions have begun to brown, add the tomatillos, beans with cooking liquid, hominy, and white pepper. Reduce heat to medium-low to maintain a low simmer. Let cook for one hour, stirring occasionally.