Red Hot Wing Vegetarian White Chili

“This is an amazingly spicy recipe adapted from several of my personal chili recipes as well as some of yours! It is fabulous w/Luvs2Cooks Sweet Cornbread Sweet Cornbread. OMG! My family is addicted to that cornbread. I've improved it by using Wildflower Honey. I didn't know it was even possible! A spicy lime chili w/white corn and pepperjack cheese and hot sauce w/a slice of sweet honey bread...MMMMMM...life is good in the Pacific NW. Perfect for an Autumn eve. I've added Russett potatoes to the mix, for body, however, brown rice is also a great addition, so is a pinch of Crushed Red Pepper! It's a great recipe to play with. For those looking for a vegetarian alternative simply exchange the No Chicken Base Bouillon Cubes with 42 ounces of Swansons Chicken Broth.”
READY IN:
45mins
SERVES:
100
YIELD:
20 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a lrg soup pot saute onion and garlic in olive oil over med heat until tender.
  2. Add remaining ingredients w/the EXCEPTION of pepperjack cheese, water and cornstarch; bring to a boil, stirring on ocassion. Reduce heat to med-high and continue boil until potatoes are tender, stirring occassionally; approx 25mins.
  3. Add pepperjack cheese. If all is well, go for it! Otherwise, grab 'yer cornstarch and water for more consistency -- I ALWAYS do. Consider a touch MORE lime juice as well.

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