Green & White Vegetarian Chili

This all green & white chili is as beautiful as it is delicious. I wasn't sure how this would turn out, but I was pleasantly surprised.

Ingredients:

2 -8 oz. pkgs. tempeh, grated(I used 3 grain)
1 large white onion, diced
1 large green pepper, diced
1 -15 oz. can hominy
1 -15 oz.can great northern beans, drained & rinsed
1 1/2 c. veggie stock
6 oz. Recaito
2 -7 oz. cans salsa verde
1 small can diced chilies
celery leaves, a handful chopped
1 T. garlic powder
1 T. cumin
2 t. ground coriander
S&P (I used white pepper)
TrueLime
cilantro

optional garnish:
green onions
sour cream
tortilla chips
monterrey jack cheese

Directions:
In a dutch oven, sweat the onion for about 5 minutes. Add the green pepper and S&P. After the pepper is softened, add in your grated tempeh, garlic powder, cumin & coriander. Let cook until the bottom of the pan starts to get brown. Add in the veggie stock. Let simmer for 2 minutes. Add chilies, salsa verde, hominy, beans, Recaito, TrueLime & celery leaves. S& P to taste. Cover & let simmer for at least 1 hour.

About 5 minutes before serving, stir in a large handful of chopped cilantro and more TrueLime if you like. Cover. Serve topped with shredded Monterrey Jack cheese, sour cream, tortilla chips & green onions.

      

Wait until you see what I have planned for the leftovers! Well actually I need to double the recipe for leftovers with a 17 yr. old boy in the house, but I'm sure it will be worth it!