Recipe by Tallie in Pacific NW
This is an amazingly spicy recipe adapted from several of my personal chili recipes as well as some of yours! It is fabulous w/Luvs2Cooks Sweet Cornbread Sweet Cornbread. OMG! My family is addicted to that cornbread. I've improved it by using Wildflower Honey. I didn't know it was even possible! A spicy lime chili w/white corn and pepperjack cheese and hot sauce w/a slice of sweet honey bread...MMMMMM...life is good in the Pacific NW. Perfect for an Autumn eve. I've added Russett potatoes to the mix, for body, however, brown rice is also a great addition, so is a pinch of Crushed Red Pepper! It's a great recipe to play with. For those looking for a vegetarian alternative simply exchange the No Chicken Base Bouillon Cubes with 42 ounces of Swansons Chicken Broth.
Top Review by rickoholic83
I would be remiss in my review if I didn't start off by saying this recipe is not a vegetarian chili. A vegetarian chili wouldn't use chicken stock as an ingredient so I used vegetable stock as a substitute. That being said, this is a great chili, although I think of it more as a soup. It had a good heat to it and lots of flavor. I made it for some vegetarian colleagues at school and they loved it! I didn't put the cheese in the finished dish but packaged it up separately for my friends to add when heated. Their comments were, "This is delicious!" "So yummy!" In other words, it was a success! Thanks for sharing this recipe, Tallie. ***Made for Spring PAC 2013***
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 yellow sweet onions, diced
- 2 teaspoons minced garlic cloves, bottled
- 5 vegetable bouillon cubes, : (Better Than Bouillon Vegetarian, No Chicken Base)
- 40 ounces water
- 7 ounces canned diced green chiles, Fire Roasted, Diced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon pepper
- 1⁄3 cup chili powder
- 4 (14 ounce) cans white beans, S&W
- 2 (14 ounce) cans white corn, Sweet
- 1⁄3 cup lime juice
- 3 tablespoons Frank's red hot sauce, Buffalo
- 3 medium russet potatoes, peeled and diced
- 8 ounces monterey jack pepper cheese, shredded, Tillamook
Directions See How It's Made
- 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.