Gluten-Free White and Green Chili

White beans combine with poblano and jalapeño peppers for a delightful, just-spicy-enough chili.

Serving this tasty, gluten-free chili over baked sweet potatoes adds complementary, sweet flavor to the dish.

Serves 6

What You Need:

1 head garlic, divided
2 tablespoons olive oil, divided
8 medium tomatillos, skins removed, cut into quarters
1 head cauliflower, cut into florets
1 teaspoon salt, divided
3 poblano peppers, de-stemmed and cut into strips
2 jalapeño peppers, de-stemmed and cut into strips
2 yellow onions, cut into 1/4-inch dice
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground thyme
Zest of one lime
1/4 cup tequila
1 15-ounce can cannellini beans, drained and rinsed
6 baked sweet potatoes
1/2 bunch fresh cilantro, for garnish

What You Do: 

  1. Preheat oven to 425 degrees. Chop top off head of garlic, coat cut side with 1/2 teaspoon olive oil, and tightly wrap in aluminum foil. Bake garlic for one hour. Set aside.
  2. Onto a baking sheet, place tomatillo and cauliflower and lightly coat in 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt. Bake for 35 to 45 minutes, or until cauliflower is golden brown and tomatillos are cooked down into a thick sauce. Set aside.
  3. On a baking sheet, toss poblano and jalapeño peppers with 1 teaspoon olive oil and 1/4 teaspoon salt and roast for 30 minutes. Set aside.
  4. While peppers are roasting, in a large saucepan over medium heat, sauté onions in 1-1/2 teaspoons olive oil until softened, approximately 3 to 5 minutes. Add cumin, oregano, thyme, and 1/2 teaspoon salt and stir to combine. Add 3 cloves of roasted garlic, tomatillos, and cauliflower.
  5. Dice roasted peppers into 1/2-inch pieces and add to pot. Add lime zest, tequila, and beans and cook for 5 to 10 minutes or until beans are heated through. Pour over baked sweet potatoes, garnish with cilantro, and serve immediately.

More Recipes

Easy Vegan Blueberry-Nectarine Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping sets off the sweet combination of blueberries and nectarines. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »