Chili Blanco with Summer Veggies & Ale
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
American
Chili Blanco with Summer Veggies & Ale
Description
Chili Blanco with Summer Veggies & Ale is a white bean chili featuring cannellini beans simmered in a flavorful mixture of ale and vegetable broth, infused with spices including cumin and optional cayenne pepper for heat. The base starts with sautéed onions and diced poblano pepper cooked until soft, then combined with garlic to develop aroma and flavor. Adding fresh summer vegetables like corn kernels and zucchini provides natural sweetness and varying textures.
The chili is simmered until thickened and all ingredients become tender, ensuring the beans and vegetables meld well with the spicy broth. Fresh cilantro is stirred in at the end, offering a fresh herbal note that lightens the flavors. This chili can be garnished with avocado slices, contributing creaminess to the warm dish.
This chili is suitable for a main meal or a comforting dinner and is adaptable in spice level depending on the amount of cayenne used. Omitting cayenne and using green bell pepper instead of poblano yields a milder version while maintaining depth of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 poblano pepper seeded and diced, medium
- 4 garlic minced, cloves
- 12 ounce ale bottle
- 1 cup vegetable broth
- 3 cannellini beans 14 ounce cans, drained and rinsed
- 1 tablespoon cumin ground
- cayenne pepper to taste
- 1 cup corn kernels about 2 ears worth, fresh
- 1 zucchini chopped, medium
- salt to taste
- black pepper to taste
- ½ cup cilantro plus more for topping, chopped, fresh
- avocado for topping (optional, slices
Instructions
- Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté until softened, about 5 minutes. Add the garlic and continue to sauté just until fragrant, about 1 minute more.
- Add the beer, broth, beans, cumin, and cayenne pepper. Raise heat and bring the mixture to a simmer. Allow to cook for 20 minutes, stirring occasionally. Stir in the corn and allow to continue cooking for 10 minutes. Stir in the zucchini and continue cooking for about 5 minutes, until the chili is thick and the veggies are tender. You can add a bit of water during cooking if it becomes too thick.
- Season with salt and pepper to taste, and stir in the cilantro. Ladle the chili into bowls and top with additional cilantro and avocado slices. Serve.
Notes
- Omit cayenne pepper and substitute green bell pepper for a milder chili flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 169mg | 7% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 26mg | 29% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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