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Vegan White Chili
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Mexican
Ingredients
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
Instructions
  1. 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.
  2. 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.
  3. Add the beans, cornmeal and corn, vegetable broth, and with the pan covered let it simmer for about 20 minutes, stirring occasionally.
  4. Top with cilantro, or your favorite toppings. I love tortilla chips, vegan sour cream, avocado or salsa.