New year, new recipes!
Businesswoman, mom of three and bestselling author Kristin Cavallari joined "Good Morning America" Thursday to share a hearty and healthy recipe from her new cookbook, "True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar."
Check out the full recipe below for her white chicken chili with a smooth, vegan cashew crema and salsa verde.
"I like this white version of chili because it's lighter than the traditional hearty ones and still will knock your socks off with its perfect poblano kick," Cavallari wrote in the cookbook. "This recipe makes a big batch, so eat it for a few days running or freeze some to enjoy later. To defrost the frozen chili, I simply leave the container in my kitchen sink for a few hours before heating it up in a large saucepan."
Serves: 8
Ingredients
1 tablespoon avocado oil
2 pounds skinless, boneless chicken thighs, cut into ½-inch pieces
2 small poblano chiles, seeds removed, chopped
1 small white onion, chopped
1 jalapeño, seeds removed, diced
2 teaspoons chopped garlic
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
Pink Himalayan salt
2 (4-ounce) cans chopped green chiles
1 cup jarred salsa verde
2 (19-ounce) cans cannellini beans, drained and rinsed
4 cups chicken stock
Juice of 1 lime
1 avocado, diced, for garnish
1 cup cashew crema (recipe below), for garnish
Directions
In a large Dutch oven set over medium-high heat, add the avocado oil. Add the chicken and cook until the chicken pieces are browned, 15 minutes. Add the poblanos, onion and jalapeño, and continue cooking until the onion has softened, about 10 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 10 minutes, until fragrant. Reduce the heat to low and add the green chiles, salsa verde, and cannellini beans; cook for 15 minutes, stirring it occasionally to bring the flavors together.
Bring the heat back up to medium and add the chicken stock and lime juice. Bring the chili to a simmer and let it cook, occasionally stirring it from the bottom to prevent burning, for 1 hour and 15 minutes, until thickened. Add more salt and pepper as needed.
Garnish each bowl of chili with diced avocado and a dollop of the cashew crema (recipe below).
Crema is known as two things: a layer of creamy froth that forms on the top of freshly made espresso (yum) and a heavy cream that's thickened and slightly soured, usually with buttermilk. Bottom line: it's a thick, yummy cream. To have a dairy-free version of crema is a godsend. I use this cashew crema for everything from icing (with maple syrup and vanilla), to breakfast bowls (lox breakfast bowl), to soups (it makes them super-creamy). This is a dairy-free-lover's best friend. Makes a half-cup.
Directions
Place 1 cup of raw cashews in a high-powered blender and add half a cup of water. Blend on high speed until the crema is completely smooth, 2 minutes.
The crema will keep well in an airtight container in the fridge for up to 5 days.
Recipe courtesy of TRUE COMFORT: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar. Copyright © 2020 by Kristin Cavallari. Published by Rodale Books, an imprint of Penguin Random House.