This is a nice alternative to red chili. It has a southwestern flair chock-full of vegetables and beans.
A true crowd-pleaser! (from Kim Campbell’s The PlantPure Nation Cookbook)
Prep time: 20 minutes
Cook time: 30 minutes
2 15-ounce cans cannellini beans, rinsed, drained, divided
2 cups vegetable stock, divided
1 celery stalk, diced
1 onion, diced
4 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 red bell pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1 cup corn, frozen
1 1/2 cups canned white hominy, rinsed and drained
1/2 teaspoon cumin powder
1/2 teaspoon coriander
1 teaspoon chili powder
2 tablespoons nutritional yeast flakes
2 teaspoons lime juice
1 8-ounce can green chili peppers
3/4 teaspoon sea salt
1/4 teaspoon black pepper
Place half of the cannellini beans in a blender with 1 cup of vegetable stock and blend until smooth and creamy.
In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in 1/2 cup of the vegetable stock.
To the pot of vegetables, add the remaining 1/2 cup vegetable stock, the remaining half of the beans, the creamy bean mixture, and the rest of the ingredients. Cook over medium heat for 20–30 minutes or until vegetables are tender and broth is creamy.
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