SAFFRON-INFUSED WHITE CHILI
From Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer
The white chili powder used in this recipe can be found in Indian groceries or can be easily substituted with another variety of chili powder to taste.
Yield: 10 servings
6 cremini or mushrooms, chopped
1 Vidalia onion, diced
1 yellow zucchini, unpeeled, diced
2 jalapeño chiles, stemmed, seeded, and minced (leave the seeds in if you like a lot of heat)
1 yellow bell pepper, stemmed, seeded, and diced
1 tablespoon (3 g) total minced fresh rosemary, sage, and oregano
4 cloves garlic, minced
2½ tablespoons (38 ml) olive oil, divided
Salt to taste
2 teaspoons cumin
1 teaspoon white chili powder
4 cubes (4 teaspoons or 8 g) chicken flavored vegetable bouillon
6 cups (1.4 L) water
1 cup (100 g) textured vegetable protein (TVP)
2 cans (15 ounces, or 420 g each) Great
Northern beans, drained and rinsed
1 can (15 ounces, or 420 g) white kidney beans, drained and rinsed
2 tablespoons (30 ml) lime juice
3 tablespoons (24 g) cornstarch mixed with 6 tablespoons (90 ml) cold water
Small pinch of saffron threads, soaked in 3 tablespoons (45 ml) boiling water and allowed to rest for 2 to 3 hours
In a large stockpot, sauté the mushrooms, onion, zucchini, jalapeños, bell pepper, chopped herbs, and garlic in 2 tablespoons (30 ml) of the olive oil over medium-high heat until soft, about 13 minutes, stirring often to prevent sticking. Season lightly with salt, and then stir in the cumin and white chili powder as the vegetables are cooking.
In a pot, bring the bouillon cubes and water to a boil, whisking to make sure the bouillon is dissolved. Place the TVP in a bowl, add 1 cup (235 ml) of the boiling broth, and cover for 5 minutes, or until fluffy.
Once the veggies are soft, add the remaining 5 cups (1.2 L) broth and bring to a simmer over low heat.
In a small skillet over medium-high heat, sauté the rehydrated TVP in the remaining ½ tablespoon (8 ml) olive oil just until golden brown, about 5 minutes. Stir the cooked TVP into the veggies and broth.
Purée 1 can of Great Northern beans in a food processor until smooth. Stir the puréed beans into the veggies and broth until well incorporated. Stir in the remaining 2 cans of beans, lime juice, and cornstarch mixture. Cook for an additional 10 minutes over medium-high heat until thickened, stirring occasionally.
Add salt to taste.
Crush the saffron threads with the back of a spoon and add to the chili. Let cook an additional minute or so before serving.
Per serving: 534 calories; 5 g fat; 35 g protein; 90 g carbohydrate; 31 g dietary fiber; 0 mg cholesterol.
Recipe excerpt and photo from Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare by Allyson Kramer