Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

While I have never eaten a white chili, this definitely reminded me of my time in Houston.

This chili has no red in sight. No tomatoes. No red chiles. No red kidney beans.

Instead, we use all the white and green counterparts: green Anaheim peppers. White kidney beans and even some chickpeas. Spinach adds another punch of green. And corn, technically yellow, is almost white. The original recipe called for hominy, which is actually white, so I was the one deviating from the white/green template.

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It was a bit difficult to locate Anaheim peppers here in Canada (Loblaws had them, for local readers), but I can see myself locating them easily at Fiesta, or perhaps the open air market I used to frequent on a weekly basis in Houston.

The recipe comes from Zsu Dever’s latest cookbook, Vegan Bowls. It is filled with many creative ways to complete your meals in a bowl: grain bowls like spicy ginger polenta bowl with bok choy and chickpeas, sauteed bowls like lentil picadillo bowl, pasta bowls like puttanesca bowl with sauteed kale or reuben mac and cheese bowl, grilled bowls like miso-cajun grilled sweet potato bowl, salad bowls like chicken-free goi ga bowl, soup bowls like senate bean soup bowl, and even breakfast bowls like seitan-bacon hash bowl with Brussels sprouts and onion and tomato uttapam bowl with rice and dal pongal.

The recipe are diverse, balanced and creative. They are vegan and without many store-bought products (she includes a recipe for seitan for her recipes, too). She also includes a recipe for corn tortillas in her “basics” chapters. It is nice to get so many components to a dish that you can ultimately mix and match but also obtain a cohesive single dish, if left alone.

Judging by the recipe below, you can see Zsu likes to make a feast. Her servings are hearty and filling.

I look forward to diving into this cookbook. I think it will be a lot of fun.

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the continental US. To be entered in the random draw for the book, please leave a comment below telling me what you like to put in your favourite bowl. The winner will be selected at random on October 20, 2015. Good luck!

Recipes from Vegan Bowls spotted elsewhere (note the entire blog tour can be found here):

Indonesian Stir Fried Noodle Bowl

Irish Stew Bowl

Mushroom Carbonara Bowl

Paella Bowl

Roasted Zucchini and Mushroom Pilaf Bowl

Spinach Salad Bowl with Warm Pecan Dressing

Thai Panang Curry Bowl

I am sharing this with Eat Your Greens, Meat Free Mondays and My Legume Love Affair.

Green and White Chili Bowl
Recipe from Vegan Bowls

Author’s note: Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans. If you cannot find hominy, use thawed corn kernels instead.

BEANS

4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sea salt
4 cups cooked cannellini beans
2 (15-ounce) cans white hominy, rinsed and drained (Janet’s note:  I used 2 cups frozen corn kernels)
2 cups cooked chickpeas

VEGETABLES

4 Anaheim peppers, coarsely chopped
1 jalapeño, coarsely chopped
1 medium onion, coarsely chopped
6 garlic cloves, crushed
1 tablespoon grapeseed oil
2 teaspoons ground cumin
8 ounces fresh spinach, tough stems removed, coarsely chopped
Sea salt and black pepper, to taste
2 tablespoons fresh lime juice
1/4 cup coarsely chopped cilantro
1 ripe Hass avocado, pitted, peeled, and coarsely chopped (optional)

BEANS: Combine the broth, oregano, salt, cannellini beans, hominy, and chickpeas in a large pot. Cover and bring to a boil over high heat, reduce to simmer and cook until needed.

VEGETABLES: Add the peppers, onion, and garlic to a food processor. Pulse until minced. Heat the oil in a large pot over high heat. Add the minced vegetables and cumin and cook until the mixture is dry, about 8 minutes, stirring often. Add the broth and beans to the sautéed vegetables and simmer until the flavors combine, about 5 minutes. Add the spinach and cook until tender. Taste and adjust seasoning with salt and black pepper. Stir in the lime juice and cilantro. Serve with the avocado, if using.

Serves 4-6.

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

Note: I was given a copy of the cookbook from the publisher.  I was under no obligation to share a review. The opinions expressed are entirely my own.