White Vegetarian Chili with Crispy Tortilla Chips
- 2 Garlic cloves
- 1 Sweet pepper
- 1 Lime or lemon
- 1 Onion or shallot
- 1 Ear of corn
- 1 Bunch of cilantro
- 18 g All-purpose flour
- 30 g Vegetable demi-glace
- 540 ml White kidney beans canned
- 150 ml Milk
- 4 Wheat flour tortillas
- 16.5 g Chili in Chiquila spice blend salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil
Drain and rinse the white kidney beans. Zest and juice the lime. Shuck the corn; slice the kernels off the cob. Core and small-dice the sweet pepper. Stack the tortillas and cut them into 6 wedges each. Peel, halve and small-dice the onion. Mince the garlic. Roughly chop the cilantro leaves and stems.
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and sweet peppers. Cook, stirring frequently, 2 to 3 minutes, until slightly softened. Add the garlic and spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
Add the flour to the pan and stir until the vegetables are coated. Stirring constantly, slowly add 1 cup water (double for 4 portions) and the demi-glace. Add the beans and corn. Bring to a boil, then reduce the heat to medium-low; simmer, stirring occasionally, 12 to 15 minutes, until slightly thickened. Stir in the milk and simmer for 2 minutes, until fully combined. Remove from the heat. Add as much of the lime juice as you’d like and season with S&P to taste.
While the chili is simmering, in a large pan, heat a drizzle of oil on medium-high. Add the tortillas and toast, flipping once, 3 to 5 minutes, until crispy. Transfer to a plate lined with paper towel. Sprinkle with as much lime zest as you’d like and season with S&P.
Divide the white bean chili between your bowls. Garnish with the cilantro and serve the tortilla chips on the side. Bon appétit!