Vegan White Chili

Name: Vegan White Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 15- ounces can of white beans (or 2 cups of home-cooked cannellini beans); 1 cup of corn; 1 7- ounces can fire roasted green chiles; 1/2 jalapeno (seeds removed and chopped fine); 1 15- ounce can whole tomatoes; 2 tablespoon tomato paste; 1/2 large onion, chopped (about 1 cup); 1 tablespoon minced garlic; 1/4 cup cornmeal; 1 tablespoon ground cumin; 2 teaspoon chili powder; 2 cups vegetable broth; 1/4 cup chopped cilantro

What an amazing variation for chili! This vegan white chili is so good that it made me fall in love with white beans.

I rarely eat white beans, I am not sure why, but now I am smitten and cannot imagine living without this creamy and delicious dish. In this recipe, I used two kinds of white beans: navy beans and Great Northern. Next time I will try Cannellini and baby lima.

Vegan White Chili

Ingredients

1 15-ounces can of white beans (or 2 cups of home-cooked cannellini beans)
2 tablespoons extra-virgin olive oil
1 cup of corn
2 cups vegetable broth
1 7-ounces can fire roasted green chiles
2 tablespoon tomato paste
1/2 jalapeno, seeds removed and chopped fine
1 15-ounce can whole tomatoes
1/2 large onion, chopped (about 1 cup)
1 tablespoon minced garlic
1/4 cup cornmeal
1 tablespoon ground cumin
2 teaspoon chili powder
1/4 cup chopped cilantro

Instructions

In a large pan heat the oil over medium-high heat. Add the onions, cumin, and chili powder. Cook until the onions are transparent, about 5-8 minutes.
Add the jalapeno, green chiles, and garlic; cook for about 5 minutes, then add the tomatoes and tomato paste, reduce the heat to low and let it simmer for 10 minutes. Add the beans, cornmeal and corn, vegetable broth, and with the pan covered let it simmer for about 20 minutes, stirring occasionally.
Top with cilantro, or your favorite toppings. I love tortilla chips, vegan sour cream, avocado or salsa.

Vegan White Chili

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons extra virgin olive oil
1 15- ounces can of white beans or 2 cups of home-cooked cannellini beans
1 cup of corn
1 7- ounces can fire roasted green chiles
1/2 jalapeno seeds removed and chopped fine
1 15- ounce can whole tomatoes
2 tablespoon tomato paste
1/2 large onion, chopped about 1 cup
1 tablespoon minced garlic
1/4 cup cornmeal
1 tablespoon ground cumin
2 teaspoon chili powder
2 cups vegetable broth
1/4 cup chopped cilantro

Instructions

In a large pan heat the oil over medium-high heat. Add the onions, cumin, and chili powder. Cook until the onions are transparent, about 5-8 minutes.
Add the jalapeno, green chiles, and garlic; cook for about 5 minutes, then add the tomatoes and tomato paste, reduce the heat to low and let it simmer for 10 minutes.
Add the beans, cornmeal and corn, vegetable broth, and with the pan covered let it simmer for about 20 minutes, stirring occasionally.
Top with cilantro, or your favorite toppings. I love tortilla chips, vegan sour cream, avocado or salsa.