![[NEW] Tequila White And Green Chili](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126802812.jpg)
Ingredients
- 6 sweet potatoes 1 head garlic, divided
- 2 Tbsp. olive oil, divided 1 head cauliflower, cut into florets 8 tomatillos, quartered
- 1 tsp. salt, divided 3 poblano peppers, sliced 2 jalapeño peppers, sliced 2 yellow onions, diced ½ tsp. cumin ½ tsp. oregano ¼ tsp. thyme Zest of one lime ¼ cup tequila 1 (
- 5 oz.) can cannellini beans, drained and rinsed ½ bunch fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425ºF. Pierce sweet potatoes with a fork and place on the bottom rack of the oven until tender.
- While sweet potatoes bake, chop top off head of garlic, exposing the tip of each clove. Coat cut side with 1 teaspoon olive oil, and tightly wrap in aluminum foil. Place in oven with sweet potatoes and roast until brown and tender (1 hour).
- While garlic roasts, toss cauliflower with ½ tablespoon olive oil and place in a baking dish. Place tomatillo and peppers on a baking sheet and toss with ½ tablespoon olive oil. Sprinkle with ½ teaspoon salt. Add both to top rack of oven and roast until cauliflower is brown and tomatillos are reduced to sauce (35-45 minutes).
- While vegetables are roasting, heat remaining 3 teaspoons of oil in large saucepan over medium-low heat. Sauté onions until soften (5-8 minutes). Stir in cumin, oregano, thyme, and remaining ½ teaspoon salt.
- Add roasted vegetables and garlic (don't add sweet potatoes), zest, tequila, and beans and cook until heated through (5-10 minutes). Pour over baked sweet potatoes and garnish with cilantro to serve.
