Vegan White Bean Chili
A cozy Vegan White Bean Chili with potatoes, corn, and chiles. Creamy, hearty, and gluten-free, this white bean veggie chili is perfect for cold winter nights.
Servings: 6 people
Equipment
- Immersion Blender or high speed blender, optional
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 3 celery stalks
- 2 carrots
- 1-2 jalapeño peppers depending on spice preference (remove seeds for milder chili)
- 5 garlic cloves
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon cayenne
- ¼ teaspoon black pepper freshly ground
- 4 ounces diced green chiles
- 1 pound Yukon gold potatoes
- 4 cups vegetable broth
- 2 15-ounce cans white beans Cannellini, Navy, or Great Northern
- 1 cup corn kernels frozen or canned
- ½ cup coconut milk
- ½ lime juiced
White Bean Veggie Chili Toppings
- Tortilla chips
- Lime
- Vegan sour cream
- Vegan shredded cheese
- Avocado
- Jalapeño
- Hot sauce
Instructions
- Dice the onion, celery, and carrot. Mince the jalapeño and garlic. For the jalapeño, remove the seeds if you prefer the soup to be milder. Chop the potato very small! Otherwise your cook time will be longer. You can leave the skin on or peel it, whichever you prefer.
- Heat olive oil in a large soup pot. Once warm, add the onions and cook for 5 minutes.
- Add celery and carrots to the pot and cook for an additional 5 minutes.
- Add the jalapeño and garlic and sauté for 3 minutes.
- Add all of the spices, salt, and pepper to the pot, along with the green chiles. Cook for 3 minutes.
- Add the potatoes to the pot, with the broth, beans, and corn. Bring the pot to a boil, then reduce the heat to maintain a bubble. Simmer until the potatoes are fork tender, about 20 minutes.
- Turn off the heat. Use an immersion blender to partially blend the soup, or transfer a few ladles of soup to a high speed blender. This is optional—it depends on whether you prefer your chili to be creamy or more brothy.
- Stir in coconut milk and lime. Serve with desired toppings!