• Becky Berberich

Coconut Jalapeño White Chili

Today I was lucky enough to spend my Trader Joe's time with my friend Sharon who may be as obsessed with food preparation and day dreaming as much as me. She is 100% an omnivore but is so kind and curious to help me think of substitutions that might work for different recipes she has tried or dreamed up. As we strolled though the aisles today chatting and helping each other find and share new things we'd want to try she told me about a poblano white chili with coconut milk she had tried recently and my brain got exciiiiited. I didn't have poblanos at home and TJ's didn't either, but I'm always looking to use up food and I knew I had most of a bag of jalapeños: It was a go!

I kept 90% of the seeds in so this chili is spicy, but you can easily cool it down by:

1) Seeding all the jalapeños

2) Using poblanos instead

I really enjoyed the unique flavor to this white chili. I never would have though of tangible coconut going well with these flavors but it works out well.


- 3 large or 5 small jalapeños

- 1 can reduced fat coconut milk

- 1/4 cup raw cashew pieces

- 1 cup sweet corn kernels

- 1/2 cup split red lentils

- 1 large white onion

- 1 can white beans (or northern beans, however they label them)

- 2 tsp minced garlic

- 1/2 tsp cumin

- 1 tsp smoked paprika

- 2 tsp salt (or more to taste)

- 12 oz kale, large stems removed


Step 1: Preheat oven to 400 degrees Fahrenheit. Dice jalapeños in 1/2 inch squares. The spicer you want it the more seeds you should leave in. Roast until light brown.

Step 2: Dice onion and sauté in soup pot on medium to medium high heat and think of something that happened today to be thankful for (mine was having gone to bed early the night before... small victories)

Step 3: When onion is light brown, stir in garlic, cumin, paprika and salt and continue to sauté. When well mixed and a bit more brown (like one more minute) add in frozen corn

Step 4: While stirring veggies occasionally blend can of coconut milk along with cashews and two cans worth full of water until smooth and creamy. Add to brown onion and thawed corn

Step 5: Allow to warm to a bubble and try and take a picture but the steam makes it shitty. Also throw in the 1/2 cup of lentils and wait about 10 minutes till they're cooked

Step 6: Add in kale until wilted and then move mixture off of hot burner to cool

Step not needed: Take actual picture after it cools and you can see what you made. If you hate kale then this would also be find without it but I will get my veggies anywhere I can.

The coconut is absolutely tastable but I really enjoyed it as a contrast to the rest of the dish. Its such a good take on white chili and absolutely the level of hearty you want.

Nutrition facts: Makes 5 servings; each serving almost 2 cups; Calories 330 ; Fat 11.6 g; Fiber 11.4 g; Protein 16.6 g; Carbohydrates 53.1 g


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