White Bean Chili - PlantPure Nation

White Bean Chili

by Kim Campbell March 25, 2020

White Bean Chili

This is a nice alternative to red chili. It has a Southwestern flair and is chock-full of vegetables and beans. A true crowd-pleaser!

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Prep time    20 minutes  

Cook time   30 minutes    

Yield               4-6 servings

🌱Ingredients

  •  Two 15-ounce cans cannellini beans, rinsed and 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
  • One 8-ounces can green chili peppers
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

 👩‍🍳Instructions

  1. Place half of the cannellini beans in a blender with 1 cup of the vegetable stock and blend until smooth and creamy.
  2. 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.
  3. To the pot of vegetables, add the remaining 1/2 cup vegetable broth, the remaining half of the beans, the creamy bean mixture, and the remaining ingredients. Cook over medium heat for 20-30 minutes or until vegetables are tender and broth is creamy.



Kim Campbell
Kim Campbell

Author



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