Name: White Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 850 g cannellini beans (rinsed, drained, and divided); 2 cup vegetable stock (divided); 1 stalk celery stalks (diced); 1 null onion (diced); 4 clove garlic cloves (minced); 1 null jalapeno pepper (seeded and minced (optional)); 1 null red bell pepper (seeded and diced); 1 cup frozen corn; 1.5 cup hominy (canned, rinsed and drained); 8 oz green chili peppers (canned); 0.5 tsp cumin powder; 0.5 tsp coriander; 1 tsp chili powder; 2 tbsp nutritional yeast flakes; 0.75 tsp sea salt; 2 tsp lime juice; 2 tbsp fresh cilantro (chopped)

Instructions

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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.