• Kim Campbell

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!


Serves 4-6

Prep Time: 20 minutes

Cook Time: 30 minutes


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.

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© 2018 by Kim Campbell