Vegan White Bean Chili
User Reviews
4.8
8 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 large servings
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Course
Main Course
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Cuisine
American
Vegan White Bean Chili
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This Vegan White Bean Chili is a plant protein-packed white chili recipe with a thick chili texture thanks to one easy technique. Top with an abundance of toppings, enjoy for meal prep or freeze for later.
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Ingredients
- 1 tablespoon olive oil
- 1 onion diced, medium
- 2 garlic minced, cloves
- 1 teaspoon ancho chili powder can sub chili powder
- 1 tablespoon cumin ground
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt to taste
- ½ teaspoon black pepper ground
- 2 great northern beans 15 ounce cans; or other white beans; drained and rinsed; divided
- 1 chickpeas 15 ounce can; drained and rinsed
- 6 yellow potatoes chopped, small
- 1 green chilis 4 ounce can
- 1 corn 8.75 oz can; drained and rinsed; about 1 cup cooked corn
- 3 cups vegetable broth low-sodium
- 2 lime juiced
- 1/2 cup cilantro chopped
Toppings
- vegan sour cream
- vegan cheese
- avocado
- tortilla chips
- green onions
- cilantro fresh
Instructions
- Sauté vegetables: Heat large Dutch oven or heavy bottomed pot to medium-high heat. Add oil, onions, garlic, chili seasonings plus salt and pepper; sauté until soft and fragrant, about 5 minutes.
- Mash beans: Meanwhile, take one can of white beans and mash; set aside.
- Simmer: Add in remaining whole white beans, chickpeas, chopped potatoes, green chilis, corn and vegetable broth; bring to a simmer for 20 minutes, uncovered.
- Check potatoes: After 20 minutes of simmering, taste test (you might find you want additional salt here). Check potatoes are tender.
- Finish & Serve: Add in mashed beans, lime juice and cilantro. Simmer for another 5 minutes. Option to use a masher in the whole pot of chili to thicken some more. Serve with your favorite toppings!
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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