1-2 tablespoons olive oil
3 onions, peeled and sliced
4 garlic cloves, peeled and minced
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon chili powder
1 4 oz can, whole green chilies, chopped (these can be mild or hot…your choice)
2 Yukon gold potatoes, quartered and thinly sliced
3 cups vegetable stock or water
3 14 oz cans white beans, drained
½ cups corn
1 cup salsa verde
3 tablespoons rice flour or ¼ cup corn meal (see note below)
Tabasco or other hot sauce (optional)
salt and pepper
- Heat a stockpot over a medium heat. When it’s heated, add the olive oil, and onions. Sauté for 10-45 minutes. If you sauté for 10 minutes, the onions will be slightly browned and a bit crunchy. If you sauté for up to 45 minutes, reduce the heat to medium-low. The onions will become softer, and turn a golden color. Stir occasionally.
- After the onions are cooked, add the garlic until fragrant, approximately 30 seconds. Stir in the cumin, cinnamon, oregano, and chili powder. In 10-30 seconds, the now-seasoned onions will become fragrant and darkened. Sauté for 30 seconds. Sprinkle with salt and pepper
- Add the chilies, sliced potatoes, and vegetable stock, and bring to a simmer.
- After 5 minutes, add the beans and return to a simmer.
- Add the corn and salsa verde, and simmer until the potatoes are cooked through
- Add the rice flour or corn meal (see note below) to thicken the chili, and simmer for 3-5 minutes, or until chili is thickened to your liking.
- Adjust the seasoning to your taste, with salt, pepper, more cumin, chili powder, or Tabasco
- Serve with sour cream, and the shredded cheese of your choice
Makes 6-8 servings
NOTE: For rice flour or corn meal, to thicken the chili:
- Rice flour. Whisk the rice flour (or other similar starch, such as wheat flour, potato starch, etc.) with ½ cup of water. Make sure there are not lumps of the flour in the mixture before you add it to the chili
- Corn meal. Place a small skillet over a medium-high heat. Add the corn meal to the cold skillet, and heat/toast the corn meal. Frequently stir it, to keep it from burning. All at once, it will start to turn a golden brown, then, perhaps, start to smoke a bit. Remove it from the heat immediately, and add it to the chili mixture. It may sizzle once it meets the chili