Vegan White Chili
Loaded with beans and peppers, hearty vegan White Chili is a terrific meal for chilly autumn days. It makes a great lunch or dinner. This easy recipe comes together in about half an hour. It’s vegan and gluten-free.
Ingredients
- 1 teaspoon neutral-flavored oil
- 1 onion diced
- 3 garlic cloves minced
- 2 poblano peppers diced
- 1 jalapeno pepper diced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 2 4-ounce cans diced green chiles
- 2 15-ounce cans chickpeas drained and rinsed
- 2 15-ounce cans cannellini or great northern beans drained and rinsed
- 1 cup corn fresh or frozen and thawed
- 4 cups vegetable stock
- ½ cup chopped cilantro plus more for garnish
- Sea salt and black pepper to taste
- Lime wedges and avocado slices to garnish, optional
Instructions
- Place the oil in a large soup pot over medium high heat. Add the onion cook for about 5 minutes, or until it begins to brown.
- Add the garlic and peppers, and cook for about 10 more minutes, or until the begin to soften.
- Add the cumin, chili powder, oregano, chiles, chickpeas, cannellini beans, corn, vegetable stock, and cilantro to the pot. Bring to a boil and then reduce the heat to medium-low and allow to simmer for about 15 minutes, or until the chili thickens.
- Season with salt and pepper to taste, and garnish with more cilantro, lime wedges, and avocado slices, if using.
Notes
If you have extra time on your hand, you can simmer the chili longer. The longer it simmers, the more flavorful it will be.