Mmmm chili! I’ll take it any way I can get it. Frito pie is a Texas treasure and this chili is perfect for it. This also goes well with hush puppies.
Or cornbread, rolls, tortilla chips, crackers, tortillas, or just a spoon.
This is excellent without the cashew cream so definitely try it both ways. The picture below is before adding the cream. It’ll be spicier so keep that in mind.
I used fresh hatch chiles, but canned or frozen will work fine too. You can change up the veggies in this but I strongly suggest keeping the ones listed because they all contribute to the overall flavor profile of this dish.
1 cup of white beans, soaked overnight (or two cans of white beans like navy, butter, etc.)
1 onion, diced
1 cup green chiles, roasted, deseeded, diced
1 tablespoon garlic, minced
2 green onions, chopped
1 carrot, diced
2 sweet potatoes, peeled and diced
2 stalks of celery, diced
2 tomatoes, diced
1/2 cup of Copycat Taco Cabana Salsa Verde or 2 tomatillos, roasted and blended
1/2 teaspoon smoked paprika
1 teaspoon smoked salt (or to taste)
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon ground ginger
Pepper, to taste
1 1/2 tablespoons of vegetable base
1/2 cup cashews
1/4 cup chopped cilantro
Juice of one lime
In a large pot, add the soaked beans, onions, green chile, carrot, celery, garlic, tomatoes, tomatillo sauce or tomatillos, green onions, spices, vegetable base, and just enough water to cover everything. If using canned beans, add them when you add the sweet potatoes.
Cover the pot, bring to a boil, and reduce to a simmer. Let cook for one hour, stirring occasionally.
After one hour, add the sweet potatoes. Return to a simmer. Continue to cook until the beans are fully cooked or until the potatoes are cooked if using canned beans. Taste and adjust accordingly. If it looks too watery, crack the lid or remove it completely to allow some of the liquid to evaporate. If it’s looking too thick, add a little more water.
Once the beans are cooked, you can add the chopped cilantro and lime and have green chili or proceed with the next step for a creamy white chili.
Add the cashews to a high-speed blender along with a ladle or two of the cooking liquid from the chili. Process on high until smooth. Add the cream to the pot and simmer for about five minutes or until thickened. Add the cilantro and lime. Turn off the heat and let stand for at least ten minutes, covered.
Top with tortilla chips, diced onions, cilantro, Fritos, or whatever your heart desires. I like to also add sour cream or pepper jack cheese and a dash of Smoky Southwestern Dry Rub.