RECIPE: HOW TO DO WHITE CHILLI

This spicy vegetarian chilli recipe uses Mexican beer, butter and cannellini beans with both jalapeño and dried chilli – aka a white chilli or chili. Add lime wedges to serve.

RECIPE WHITE CHILLI

Dificulty: Easy
Portion: Serves 6
Time: Takes 10 minutes to make and 35 minutes to cook

Ingredients

330ml bottle light Mexican beer
2 onions, finely chopped
3 garlic cloves, crushed
2 red peppers, deseeded and finely chopped
2 fresh jalapeño chillies, chopped
3 dried smoked chillies, chopped
1 tbsp ground cumin
400ml hot vegetable stock
Bunch of fresh coriander, plus extra, chopped, to garnish
50ml rice vinegar
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed
1 tbsp chopped fresh oregano
1 tsp chilli powder
1 tsp smoked paprika
250g vegetarian Cheddar or Asiago cheese (from cheese shops or natoora.co.uk), grated
Lime wedges, to garnish

Step by step preparation

Bring the beer, onions, garlic, peppers, jalapeños, smoked chillies, cumin and stock to the boil in a large pan, then simmer for 10 minutes.
Blend the coriander, vinegar and a good pinch of salt in a food processor to make a smooth paste. Add the coriander paste along with both cans of beans to the spiced stock pan, and simmer for 25 minutes.
Stir in the oregano, chilli powder and smoked paprika. Serve sprinkled with grated cheese and garnished with lime wedges and extra chopped coriander.

RECIPE: HOW TO DO WHITE CHILLI

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