I started out making white chili and kept tweaking it until it was no longer quite white. In the chili world I guess it still counts as white chili even though I added tomatoes and butternut squash.
I made it while I was snowed in, so you’ll notice lots of pantry ingredients.
I learned about boiling tempeh to get some of the stronger favor out from Isa’s books. Place cut tempeh into enough boiling water to cover it and cook for 10 minutes. Now your temeph is ready to go.
- 2 cans white beans (or dry equivalent pre-cooked by you)
- 1 package tempeh, crumbled (* if you are gluten-free make sure to avoid 3-grain tempeh and get plain soy instead)
- ½ cup salsa verde
- 1 can diced tomatoes (I used Muir Glen Chipolte)
- 1½ cup pureed butternut squash (or 1 can organic)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 Tb jerk seasoning
- 2 Tb vegetarian Worcestershire sauce
- Boil the tempeh if you're going to do that.
- Crumble and put in the fridge for the morning.
- Add all the ingredients and cook on low for 6-8 hours.
- Re-season before serving. I'm trying to eat almost no salt, but you will need to add salt to taste.
- Top with yogurt or tofu sour cream.