Cheesy White Chili with GF Cornbread

Movie night with our friends Laura and Adam always spawns good food and lively discussion. This time it was 'High Noon' so we felt like chili would be a good nod to the old West. My hubby made traditional tomato-based beef chili and I tried out a new white chili with gluten-free cornbread. Yee-haw!

Chili Ingredients
    1 tbsp olive oil (or butter)
    1 large onion, finely chopped
    4+ cloves garlic, minced (I like my garlic, so I had more)
    1 tbsp cumin
    1 tbsp dried oregano
    1 tbsp chili powder
    1 tsp sea salt
    ½ tsp cracked black peppercorns
    3 cans white beans, drained and rinsed
    4 cups vegetable stock
    1 head of cauliflower chopped
    1 carrot, diced
    1 green bell pepper, diced
    1/3 cup dried quinoa
    2 cups shredded Monterey Jack cheese
    8 oz cream cheese, cut into ½-inch cubes
    1 can (4.5 oz) chopped mild green chilies
    Finely chopped green onions (optional)
    Finely chopped cilantro (optional)

1. In a skillet, heat oil or butter over medium heat and cook onions, carrot, garlic, and pepper until softened. Add garlic, cumin, oregano, chili powder, salt, and peppercorns and cook, stirring, for 1 minute. Add beans and stock and stir to combine.

2. Cover and cook on a simmer for about 30 minutes. Add in chopped cauliflower and quinoa and cook about 20 minutes, until everything starts to get tender and quinoa turns clear.

3. Stir in Monterey Jack cheese, cream cheese, and chilies. Cover and cook on another 15 minutes, until everything is well combined and heated through. Ladle into bowls and garnish as desired.

Cornbread Ingredients
    Recipe to come...