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!
Prep Time: 20 minutes
Cook Time: 30 minutes
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
Place half of the cannellini beans in a blender with 1 cup of the vegetable stock and blend until smooth and creamy.
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.
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.