Red Hot Wing Vegetarian White Chili Food

CREAMY VEGETARIAN WHITE CHILI

Steps:

• Heat olive oil over medium in a large stock pot.
• Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.
• Add garlic and cumin and saute for another 30 seconds.
• Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.
• Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.
• Stir in warm milk and let simmer for another 2 minutes.
• Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.

WHITE BEAN CHILI

Steps:

• In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
• Add all of the spices and sauté for an additional 2-3 minutes.
• Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
• Add beans and continue to simmer lightly for 15-20 minutes.
• With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
• Fold in corn and cilantro and turn off the heat.
• Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

RED HOT WING VEGETARIAN WHITE CHILI

Steps:

• In a lrg soup pot saute onion and garlic in olive oil over med heat until tender.
• Add remaining ingredients w/the EXCEPTION of pepperjack cheese, water and cornstarch; bring to a boil, stirring on ocassion. Reduce heat to med-high and continue boil until potatoes are tender, stirring occassionally; approx 25mins.
• Add pepperjack cheese. If all is well, go for it! Otherwise, grab 'yer cornstarch and water for more consistency -- I ALWAYS do. Consider a touch MORE lime juice as well.

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• Heat the oil in a large saucepan or stockpot over medium-high heat.
• Add chopped onions, bell pepper, and garlic.
• Sauté until onion is translucent, about 5 minutes.
• Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
• Stir until veggies are evenly coated.
• Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
• Add remaining ingredients (except garnishes) and mix thoroughly.
• Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
• Serve hot with desired garnishes.

EASY WHITE CHILI

Steps:

• mix everything together and heat - good put in crockpot and left for a few hours.
• Serve with corn chips.

RED HOT DEVILS

Steps:

• Preheat the oven to 350 degrees.
• Mix ingredients together well, minus the hotdogs.
• Slice the hotdogs, lengthwise about 2/3rds of the way through.
• Arrange hotdogs in ovensafe baking dish.
• Fill hotdogs with the sauce mix.
• Cook for about 30-45 minutes or until cooked through and mixture is bubbly.
• Place hotdogs in buns with the sauce.
• ENJOY!

GREAT WHITE CHILI (SUPPOSED TO BE BY WILLIE NELSON)

Steps:

• Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
• Simmer it for two hours, covered.
• Saute the onions in the oil until they are gently browned.
• Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
• Add the cheese and sour cream, cooking until the cheese melts in the chili.
• You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
• The recipe serves about four people, but I always double it, because it tastes even better the second day.
• If you don't use fresh cilantro, you might want to double the amount you use.
• Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
• It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!