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"White Chili"

It’s not really white, but it’s not really green, but it’s definitely not red!


3 c cauliflower

1 Tbsp avocado oil

1 onion, chopped

2 stalks of celery, chopped

2 cloves of garlic, chopped

2 c kale

2 zucchini, diced

1 poblano chili, chopped

1 Anaheim chili, chopped

¼ c wild mushrooms, diced

4 oz BPA free can green chilies

2 c organic corn

Juice of 1 lime

1 tsp medicinal mushroom powder

1 tsp cumin

1 tsp sea salt

1 tsp thyme

1 tsp sage

½ tsp oregano

½ tsp chili powder

¼ tsp coriander

¼ tsp paprika

1/8 tsp cayenne pepper

Dash cloves

Pepper to taste

2 BPA free cans white beans

3 c vegetable broth

½ c yogurt or sour cream, or vegan version, plus more for serving

Fresh jalapeno

Sliced green onion

Monterey jack or white cheddar cheese or vegan version

Steam the cauliflower until soft then puree in blender or food processor. Set aside. Saute all veggies in avocado oil. Add lime juice, seasonings, mushroom powder, beans, broth and cauliflower puree. Cook on low about 20-30 minutes. Add yogurt at the end and mix well.

Top with jalapeno, green onion, more yogurt/sour cream and cheese, and serve with tortilla chips

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