White Bean Chili
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White Bean Chili
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This White Bean Chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that'll warm your soul.
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Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped, medium-sized, white
- 2 garlic pressed, cloves
- 1 tbsp. oregano
- 1 tbsp. smoked paprika
- 1 tbsp. cumin
- 1/2 tsp salt sea salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- red chili flakes dash
- 1 tsp. vegetable stock paste
- 1 tbsp. nutritional yeast
- 1 tbsp. coconut aminos
- 1 400 ml white kidney bean canned
- 1 400 ml roma bean canned
- 6 cups water boiling
- 2 cups corn frozen or fresh
- 1 white miso heaped tablespoon
Toppings:
- 1 jalapeño finely chopped
- nacho chip handful
- 1 avocado cubed or sliced
- 1 cup mozzarella cheese vegan
- 1/2 vegan sour cream
- 1/2 cup cilantro roughly chopped, fresh
Instructions
- Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion. Cook it down for 8-10 minutes, stirring often to avoid burning.
- To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coasted with spices and reduce heat to low.
- To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos and beans. Stir till well combine, increase heat to high and add the water. Bring the mixture to a boil and simmer for 10 minutes or until the beans are extremely buttery. Once the beans are perfect, finish the soup by adding the corn and miso. Cook for 5 minutes or until the temperature of the soup is bake to an even simmer.
- Serve hot with all the gorgeous toppings listed above.
Notes
- Soup will last up to 1 week in the fridge in a tightly sealed container.
- If you want to switch up the beans I suggest any white bean.
- Feel free to play around with the toppings and vegetables in the soup. I suggest peas as an alternative for the corn and using basil in place of cilantro!
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