This vegetarian white bean chili is sweet and smoky with a spicy kick. The smokiness of the poblano peppers and earthy aromatics paired with the richness of the coffee balances the warmth of this dish. Serve with rice, corn bread or warm tortillas.
1/3 cup olive oil
6 onions, chopped (5 cups)
6 stalks celery, chopped (2 cups)
4 carrots, diced (4 cups)
3 red peppers, chopped (4 cups)
3 poblano peppers, chopped (1 ½ cups)
12 cloves garlic, minced (½ cup)
1/3 cup chili powder
1/4 cup finely chopped fresh thyme
3 tbsp ground cumin
2 tbsp salt
2 tbsp pepper
1 tsp ground allspice
1/4 tsp ground cinnamon
6 cans (28 oz each) white beans, drained and rinsed
6 cans (28 oz each) diced tomatoes
4 cups vegetable broth
3 cups Lucky Leaf® Premium Clean Label Cherry Fruit Filling, divided
1 cup brewed coffee
1/3 cup Musselman's® Apple Cider Vinegar
8 canned chipotles in adobo sauce (4.5 oz), chopped
1 1/2 cups aged Cheddar cheese
1 1/2 cups (13.5 oz) sour cream
1/2 cup (0.8 oz) finely chopped fresh chives
1. Heat oil in large pot or braising pan set over medium heat; cook onions, celery, carrots, red peppers, poblano peppers, garlic, chili powder, thyme, cumin, salt, pepper, allspice and cinnamon for 8 to 10 minutes or until softened.
2. Stir in white beans, tomatoes, broth, 2 cups Lucky Leaf® Premium Clean Label Cherry Fruit Filling, coffee, Musselman's® Apple Cider Vinegar and chipotles; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 1 to 1 1/2 hours or until thickened and flavorful.
3. Per serving: Spoon 1 1/2 cups into bowl. Top with 1 tbsp Lucky Leaf® Premium Clean Label Cherry Fruit Filling, 1 tbsp Cheddar cheese, 1 tbsp sour cream and sprinkle with 1 tsp chives.
• Substitute green peppers for poblano peppers.
• Alternatively, start chili in tilt fryer/skillet, then simmer in tilt steam kettle.