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Soups & stews

Tequila White & Green Chili
A chili with cauliflower and tomatillos served over baked sweet potatoes?  You've got to try it. The tequila and lime zest add that something that other vegetarian chilis will be jealous of.Tip: If tomatillos are expensive or hard to source in your area, you can substitute Roma tomatoes.
6 sweet potatoes
1 head garlic, divided
2 Tbsp. olive oil, divided
1 head cauliflower, cut into florets
8 tomatillos, quartered
1 tsp. salt, divided
3 poblano peppers, sliced
2 jalapeño peppers, sliced
2 yellow onions, diced
1/2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. thyme
Zest of one lime
1/4 cup tequila
1 (15 oz.) can cannellini beans, drained and rinsed
1/2 bunch fresh cilantro
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Tequila White & Green Chili

Tequila White & Green Chili

Tequila White & Green Chili
Two Stars Guiding Stars
  • Servings:6 (428 g)
  • Prep Time:90 minutes
  • Cook Time:0 minutes
1. Preheat oven to 425 degrees F. Pierce sweet potatoes with a fork and place on the bottom rack of the oven until tender.
2. While sweet potatoes bake, chop top off head of garlic, exposing the tip of each clove. Coat cut side with 1 teaspoon olive oil, and tightly wrap in aluminum foil. Place in oven with sweet potatoes and roast until brown and tender (1 hour).
3. While garlic roasts, toss cauliflower with 1/2 tablespoon olive oil and place in a baking dish. Place tomatillo and peppers on a baking sheet and toss with 1/2 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt. Add both to top rack of oven and roast until cauliflower is brown and tomatillos are reduced to sauce (35-45 minutes).
4. While vegetables are roasting, heat remaining 3 teaspoons of oil in large saucepan over medium-low heat. Saute onions until soften (5-8 minutes). Stir in cumin, oregano, thyme, and remaining 1/2 teaspoon salt.
5. Add roasted vegetables and garlic (don't add sweet potatoes), zest, tequila, and beans and cook until heated through (5-10 minutes). Pour over baked sweet potatoes and garnish with cilantro to serve.