White Bean Chili
This heartwarming vegan white bean chili offers a delightful Southwestern flair, packed with tender vegetables and creamy beans. It's a comforting and flavorful dish that promises to be a true crowd-pleaser.
Instructions
- 1
Place cannellini beans (850 g) (half of the total quantity) in a blender with vegetable stock (1 cup), and blend until smooth and creamy.
- 2
In a large pot over medium-high heat, sauté the stalk (1 celery), onion (1), garlic (4 clove), pepper (1 jalapeno) (optional), and bell pepper (1 red) in vegetable stock (0.5 cup).
- 3
To the pot of vegetables, add the remaining vegetable stock (0.5 cup), the remaining cannellini beans (850 g), the creamy bean mixture, frozen corn (1 cup), hominy (1.5 cups), cumin powder (0.5 tsp), coriander (0.5 tsp), chili powder (1 tsp), nutritional yeast flakes (2 tbsp), lime juice (2 tsp), green chili peppers (8 oz), and sea salt (0.75 tsp). Cook over medium heat for 20–30 minutes or until vegetables are tender and broth is creamy.
- 4
Add fresh cilantro (2 tbsp) and serve.
Nutrition Facts
Per portion