I did some research, and found that most white chili recipes have ground turkey or chicken, along with chicken stock for the broth. Well, this can definitely be improved upon! I used a combination of cannellini beans with bulgur to satisfy the 'meaty' textural component. Then, the broth. Simply using veggie broth wasn't appealing to me, visually and also in terms of taste and texture. So, I created a thicker, creamy white broth that has some substance and gives this chili that "stick-to-your-ribs" quality we look for in a hearty stew. Another recipe checked off. (hurray!) Anyone ever have white chili, vegan or not?
(On a totally separate note: The Winnipeg Vegan Meetup is doing a bake sale on April 17th for the Chilean Eathquake victims, for any of you in the area here's more info on facebook.)
So-called organic meats are sold as a means for people to reduce their exposure to hormones and chemical toxins. ... However, while concentrations of some contaminants may be decreased, switching to organic meat does nothing to decrease the risk for the diseases that remain the biggest killers of Americans. Cholesterol, fat (especially saturated fat), and animal protein are the major culprits in meat that are associated with higher risks of heart disease, diabetes, and some cancers. They are also associated with the development of the many risk factors that lead to these diseases, including obesity and hypertension. Animal products, however they are produced, increase the risk of many diseases. (Source: PCRM, link)