Uploaded December 2025 | Updated September 2026, 2 weeks ago
White Christmas Chili in Texas | Creamy White Chickpea & Kale Stew
dereksarno.com
Ingredients
For blending;
2 bag frozen cauliflower (about 16 oz / 450 g)
2 onions, 1 quartered, 1 diced
2 garlic cloves
1 quart water
½ cup Forager yogurt, about (roughly 4 oz / 115 g)
For soy curls:
1 bag soy curls (about 8 oz / 227 g dry)
1 quart water (for rehydrating)
1 teaspoon veg bouillion
After rehydrating and squeezing:
1 teaspoon smoked paprika
1 teaspoon garlic granulated
1 teaspoon onion granulated
2 tablespoons maple syrup
Salt and pepper
For Stew:
Whole spices (used in mortar and pestle):
1 tablespoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon White peppercorns
2 cloves of garlic
1 bunch kale, washed and shredded bite size
1 large can chickpeas (about 25 oz / 700 g can)
1 can white beans (about 15 oz / 425 g can)
1 can butterbeans (about 15 oz / 425 g can)
1 1/2 tablespoons Vegetable bouillon
1 jalapeño, diced
1 small can green chilies
Garnish toppings:
Fresh cilantro sprigs
Serrano or jalapeno sliced
Thai chilies, sliced
Crushed tortillas
Reserved soy curls
Method
In a medium sauce pot boil frozen cauliflower, 1 quartered onion and 2 garlic cloves until soft, let cool and then blend with yogurt. This is the cream.
Rehydrate the soy curls with 1 tsp bouillion in hot water until softened, then squeeze them very dry. Then season with garlic and onion granulated, smoked paprika, salt, pepper and maple syrup. Sauté gently until brown and crisp (do not burn). Divide them into two portions: one portion for the stew and reserve ½ cup for garnish.
Toast the seeds and white peppercorns, 2 garlic cloves, use a mortar and pestle, to make a coarse paste.
In a large pot, heat oil and add the diced onions, green chilies. Cook for 2 minutes until soft. Add diced jalapeño and spice paste and saute.
Add the chickpeas, white beans, butterbeans and cauliflower cream and bring to slow boil. Stir to coat everything evenly. Cook for 10–15 minutes, until the stew comes together.
Add the chopped kale and soy curls and bring to gently boil-simmer for 15 minutes just until wilted and tender. Salt and pepper to taste
Serve hot, finished with the crisped soy curls and fresh cilantro and sliced chilies. Crushed tortillas go great with this as well.
White Christmas Chili in Texas | Creamy White Chickpea & Kale Stew
dereksarno.com
Ingredients
For blending;
2 bag frozen cauliflower (about 16 oz / 450 g)
2 onions, 1 quartered, 1 diced
2 garlic cloves
1 quart water
½ cup Forager yogurt, about (roughly 4 oz / 115 g)
For soy curls:
1 bag soy curls (about 8 oz / 227 g dry)
1 quart water (for rehydrating)
1 teaspoon veg bouillion
After rehydrating and squeezing:
1 teaspoon smoked paprika
1 teaspoon garlic granulated
1 teaspoon onion granulated
2 tablespoons maple syrup
Salt and pepper
For Stew:
Whole spices (used in mortar and pestle):
1 tablespoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon White peppercorns
2 cloves of garlic
1 bunch kale, washed and shredded bite size
1 large can chickpeas (about 25 oz / 700 g can)
1 can white beans (about 15 oz / 425 g can)
1 can butterbeans (about 15 oz / 425 g can)
1 1/2 tablespoons Vegetable bouillon
1 jalapeño, diced
1 small can green chilies
Garnish toppings:
Fresh cilantro sprigs
Serrano or jalapeno sliced
Thai chilies, sliced
Crushed tortillas
Reserved soy curls
Method
In a medium sauce pot boil frozen cauliflower, 1 quartered onion and 2 garlic cloves until soft, let cool and then blend with yogurt. This is the cream.
Rehydrate the soy curls with 1 tsp bouillion in hot water until softened, then squeeze them very dry. Then season with garlic and onion granulated, smoked paprika, salt, pepper and maple syrup. Sauté gently until brown and crisp (do not burn). Divide them into two portions: one portion for the stew and reserve ½ cup for garnish.
Toast the seeds and white peppercorns, 2 garlic cloves, use a mortar and pestle, to make a coarse paste.
In a large pot, heat oil and add the diced onions, green chilies. Cook for 2 minutes until soft. Add diced jalapeño and spice paste and saute.
Add the chickpeas, white beans, butterbeans and cauliflower cream and bring to slow boil. Stir to coat everything evenly. Cook for 10–15 minutes, until the stew comes together.
Add the chopped kale and soy curls and bring to gently boil-simmer for 15 minutes just until wilted and tender. Salt and pepper to taste
Serve hot, finished with the crisped soy curls and fresh cilantro and sliced chilies. Crushed tortillas go great with this as well.
