2 (540 ml, 18 fl oz)canswhite beansdrained and rinsed
1 (127ml, 4 fl oz)cangreen chiles
2jalapeñosquartered and sliced
150g (5oz)goat cheese
Spiced Waffle Fries
2 (540g, 19oz)bagsfrozen waffle fries
½cupyogurt or sour cream
fresh cilantro for sprinkling
hot saucefor sprinkling
For the Chili
Pour the olive oil into a large heavy bottom pot and place over medium heat. Once the oil is shimmering add the onion and a generous pinch of salt. Sauté until just translucent. Add the garlic and saute for about a minute more.
2 tbsp olive oil, 1 yellow onion, 4 cloves garlic
Stir in the chili powder, cumin, oregano, cayenne, and ground coriander. Sauté until fragrant. Stir in the beans and toss to coat. Sauté for a minute or two before transferring them to a bowl and setting them aside.
1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp cayenne pepper, ½ tsp ground coriander, 2 (540 ml, 18 fl oz) cans white beans
Add the butter to the and melt. Once the butter has melted, whisk in the flour to form a roux. Slowly whisk in the vegetable stock, followed by the milk. Bring the mixture to a simmer and add the beans back to the pot. Stir in the corn, the green chiles, and honey. Simmer for 15 minutes. **
Once the 15 minutes are up, stir in the jalapeños and the goat cheese. Stir until the cheese has melted. Taste and season accordingly with salt. Cover the chili and take it off of the heat. Keep warm until ready to serve.
2 jalapeños, 150g (5oz) goat cheese
For the Fries
Preheat the oven to 425°F.
Arrange the fries on 2 large baking sheets lined with parchment paper and place them in the oven. Bake for 30 minutes, flipping the fries once halfway through.
2 (540g, 19oz) bags frozen waffle fries
While the fries are in the oven, place all the spices in a small bowl and whisk to combine.