Vegan White Chili
This chili is at the same time comforting, warming, fresh, and bright - making it perfect for quite literally all seasons and temperatures, if you ask me.
Ingredients
- ~2-3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- salt and pepper to taste
- 3 cloves garlic, minced
- 2 jalapeños, chopped if you don't like spicy, remove seeds and pith
- 1 yellow bell pepper, diced
- ½ tablespoon cumin
- 1 teaspoon each dried oregano, chili powder, ground coriander
- 4 cups reduced sodium vegetable broth
- 1 can mild green chilies
- 6 oz green salsa about 1/2 of a jar
- 2 cans cannellini beans, rinsed
- 1 cup frozen corn kernels
- 1 bunch cilantro, chopped reserve some for garnish
- 1 lime
Optional Garnishes
- avocado
- corn chips
- tortilla chips
- cilantro
- nutritional yeast
- lime wedges
- vegan sour cream/cheese
Instructions
- In a large pot or dutch oven, heat olive oil over medium heat. Add onion and season with a pinch each of salt and pepper. Sauté until translucent.
- Add garlic, jalapeño, and yellow bell pepper. Season with cumin, oregano, chili powder, coriander, and a pinch each of salt and pepper. Sauté, stirring occasionally, for 4-5 minutes.
- Add vegetable broth, green chilies, and green salsa. Mash one can of mashed cannellini beans and stir into pot. Cover and simmer for 10 minutes.
- Add the second can of beans, corn, cilantro, and lime juice. After the corn has defrosted and the chili is hot, it can be removed from heat.
- Serve immediately with garnishes. Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen in freezer bags for up to 4 months.