White Vegetarian Chili with Crispy Tortilla Chips
Ingredients
- 2 Garlic cloves
- 1 Sweet pepper
- 1 Lime or lemon
- 1 Onion or shallot
- 1 Ear of corn
- 1 Bunch of cilantro
- 18 g All-purpose flour
- 30 g Vegetable demi-glace
- 540 ml White kidney beans canned
- 150 ml Milk
- 4 Wheat flour tortillas
- 16.5 g Chili in Chiquila spice blend salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil
Instructions
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Drain and rinse the white kidney beans. Zest and juice the lime. Shuck the corn; slice the kernels off the cob. Core and small-dice the sweet pepper. Stack the tortillas and cut them into 6 wedges each. Peel, halve and small-dice the onion. Mince the garlic. Roughly chop the cilantro leaves and stems.
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In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and sweet peppers. Cook, stirring frequently, 2 to 3 minutes, until slightly softened. Add the garlic and spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Add the flour to the pan and stir until the vegetables are coated. Stirring constantly, slowly add 1 cup water (double for 4 portions) and the demi-glace. Add the beans and corn. Bring to a boil, then reduce the heat to medium-low; simmer, stirring occasionally, 12 to 15 minutes, until slightly thickened. Stir in the milk and simmer for 2 minutes, until fully combined. Remove from the heat. Add as much of the lime juice as you’d like and season with S&P to taste.
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While the chili is simmering, in a large pan, heat a drizzle of oil on medium-high. Add the tortillas and toast, flipping once, 3 to 5 minutes, until crispy. Transfer to a plate lined with paper towel. Sprinkle with as much lime zest as you’d like and season with S&P.
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Divide the white bean chili between your bowls. Garnish with the cilantro and serve the tortilla chips on the side. Bon appétit!
