white chili w/ homemade tortilla chips and cilantro/lime sour "cream"

this is a huge hit among my friends...it's delicious, warm and very easy to make.  (of course, you can watch rwv episode #3 to learn how to make it, but i thought i'd share it here as well since it seems to be so popular).

throw in some homemade chips (store bought are SO 1990) a little jazzed up sour "cream", and you've got yourself something to celebrate!

(ok, that might be pushing it a little...but it IS damn good)

white chili w/ homemade tortilla chips & cilantro/lime sour "cream"

2 cans navy beans
2 cans cannelini beans
1 package firm tofu – drained
2 anaheim peppers – diced
2 jalapeno peppers – seeded and diced
2 cloves garlic - minced
1 yellow onion – chopped
4 cups broth (a no-chikn’ stock works great)
1 can of green enchilada sauce – medium heat level
2 limes
1 tbsp cumin
¼ tsp cayenne pepper
1 tsp old bay seasoning
bunch of cilantro
dairy free sour cream
olive oil
salt and pepper to taste

for the sour cream, simply combine ½ cup chopped cilantro and the squeeze of 1 lime to 2 cups dairy free sour cream.  you can always use less cilantro if you are not a fan.  set in the fridge to keep cold.

in a medium skillet, heat a little olive oil.  add 1 clove garlic and crumbled tofu. (keep the tofu in the freezer for 1 week; drain, and you have a nice chewy texture)
add your old bay seasoning and just cook until browned a little.  remove from heat and set aside.

in a stock pot add 1 tbsp olive oil, onion and the other clove of garlic.  cook until the onion begins to “sweat”.  add your peppers, cumin and cayenne.  cook for approximately 5-7 minutes.  you can now add your broth and beans.  let this cook for about 20-25 minutes.

while the chili is cooking, set your deep fryer temp to 375 degrees. slice your white corn tortillas into triangles.  fry a few at a time until slightly browned. add sea salt when finished and set aside to cool.  do as many as you would like, but be sure to not let them pile up on each other until they are cooled off a bit.

once the broth has reduced a bit you can add your enchilada sauce, tofu and 1 tbsp chopped cilantro.  add salt and pepper to taste.  cook for another 10-15 minutes.

for a final step, add 1 tbsp of freshly squeezed lime.

garnish with sour cream and a little more cilantro.
serve with an ice cold beer.

Enjoy!

 

Comments

[J.C.]

Can I just go on and on about how delicious this recipe is? I made it for a chili cook-off fundraiser (raising money for survivors of domestic violence) so that vegans could have something to eat (and crediting Rhymes with Vegan, of course!). I'm a plain ol' vegetarian myself, but I really admire vegans for taking eating with a conscience to the next level. Anyway, people LOVED IT! Even omnivores were commenting on how unique and delicious it was. I made a couple substitutions with what chilies I put in there...but I just wanted to let you know that your delicious chili made a difference! :)

[Meagan]

thanks jc!

honestly, i would say this serves 6-8....depending on how big your bowl of chili is!

[J.C.]

How many servings does this make? It looks lovely!

[David Wolfe Rawfoods]

i also like that idea, yum!

[Amy]

This sounds amazingly good. And it's actually freezing out today, so it might just get made for dinner!

[Sal]

yum that chilli sounds really good. I like the idea of making your own tortilla chips too!