janet @ the taste space

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

In Book Review, Mains (Vegetarian) on October 6, 2015 at 6:56 AM

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.

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAYas

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 BowlsIt 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.

Vegan Bowls cookbook GIVEAWAY

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.

Green and White Chili Bowl

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

Green and White Chili Bowl + Vegan Bowls cookbook GIVEAWAY

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.


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


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.

  1. These all look so good! I frequently use beans or tofu in my bowls but I am always in search of new ideas.

  2. I pretty much always have to have beans. A bowl just doesn’t feel complete without them!

  3. My dream bowl would be a Thai Pho– noodles, srhms, greens, ginger, basil, heat, sweet and savory…add in some more veggies and borrow some edemame all in a delicious Thai sauce. Oh yummmm.

  4. Soup! During fall and winter I usually make several kinds of soup each week. This chili looks like a good addition to the recipe collection!

  5. Kale, sweet potato and black beans with a creamy garlicky dressing. Or a classic taco bowl.

  6. I made this green and white chili for some nonvegan friends and it was a major hit! I used both hominy and corn and add prepared soy curls. They said it was the best ‘white chicken chili’ they ever had.

  7. The Pizza Bowl from Isa Does It! rice, kale, “Sausage” and a red pepper garlic sauce!

  8. Any kind of chili. Can’t wait to try this new recipe. Looks yummy!

  9. I love avocados in my bowls

  10. My bowl is protein powder, chia seeds, and fruit, and/or almond butter. Yum.

  11. I’m on a Buddha bowl kick lately. Layer in a bowl: cooked farro (or brown rice), steamed or sauteed baby greens (I use a kale, chard, spinach mix), roasted sweet potatoes and a protein of choice. Baked tofu, spicy chickpeas and barbecue tempeh are all good. Top with tahini-lemon sauce.

  12. I like noodles and salad — together!

  13. Potatoes are my go-to base for bowls. Mashed white, blue or sweet potatoes or roasted in chunks. Then just pile on the veggies and herbs.

  14. That’s so unusual! I usually have to have my beloved kale in a bowl, definitely a green anyway, with a delicious sauce (and lots of it!)

  15. This looks great! I love chili, especially in the fall, so this seems like a nice twist.

    I’m a big fan of teriyaki bowls. Basically just rice + veggies + tofu or chickpeas + teriyaki sauce. Or sometimes I do other grains instead of rice, like millet or quinoa. And if I’m feeling a little lazy and don’t want to make my own teriyaki sauce concoction, my go-to option is the island soyaki sauce from Trader Joe’s — so tasty.

  16. I love black beans and quinoa with tomatoes, lots of bell peppers, mushrooms, zucchini, red onions, topped with guacamole and blue corn chips.

  17. Sweet potatoes are my favorite

  18. In my favourite bowl I like to put in beans and corn.

  19. My favorite bowl would have peanut sauce!

  20. This time of year as the weather gets cooler I like any kind of soup in my bowl.

  21. Potatoes and some nut or seed-butter based sauce. 😊

  22. I like everything in a bowl! I’m beginning to think I don’t need plates any more. I tried the spinach quinoa salad with warm pecan dressing and it was wonderful.

  23. onion soup!

  24. I’m really digging chili right now

  25. Green/white chili is also one of my faves and yours looks delicious! We make ours with tomatillos (which are really awesome in the garden btw!) and poblanos. I’m on the lookout for local hominy, but no luck as of yet. Will try the corn sub next time!

  26. I love rice with beans or tofu and any kind of veggies I have, also chili!

  27. I love your new take on chili- and I LOVE vegan bowls! 🙂

  28. I’m loving the sound of this cookbook, I’ve been entering these giveaways in hopes I will win one, but will probably just go out and buy it if I don’t ;p
    This bowl sounds really good! I bet I can track down anaheim peppers easily enough.
    My favourite bowl has rice, baked tempeh & roasted veggies.

  29. I would LOVE LOVE LOVE to win this book Zsu is amazing! I like any bowl that is vegan and has a grain or rice and bean base more specifically black beans or chickpeas! YUM!

  30. I like to keep roasted sweet potatoes and beets in the fridge. They are an easy addition to any bowl.

  31. I keep roasted sweet potatoes and beets in the fridge. They are a great addition to any bowl.

  32. I made this and it tastes great. One thing I advise anyone to be careful about is the Anaheim peppers.They can be variable in size and potency. I used two big ones and the jalapeno and the chili had plenty of zip. Everyone has different thresholds so I advise people to taste the peppers after you dice them. I checked mine and was surprised that they had more heat than I remember from other Anaheims so I adjusted. I like serious heat but for my family, I tone it down. I also think that other greens will work if people have others on hand. The dish was popular with the family so that was a win.

  33. To get into the contest, my go to bowl ingredient is leafy greens. My theory is they work in almost anything: bowls, stir fries, pasta tosses, wraps, you name it.

  34. Pad Thai is always my favorite!

  35. A burrito bowl is yummy and filling. =)

  36. I love noodle soups with lots of mushrooms and jalapenos for some kick!

  37. Red beans and rice with a bit of homemade sriracha

  38. That is one stunning bowl of goodness. Another must try. Thanks so much for sharing with MLLA.

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