Vegan White Bean Chili
This hearty vegan white bean chili is jam-packed with plant-based protein, creamy potatoes, warm spices, and a little bit of heat! It's easy to make, easy to freeze, and kid-friendly. Naturally dairy-free, vegan, and gluten-free.
Servings: 6 servings
Calories: 273kcal
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- ½ jalapeno finely diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 potatoes peeled & diced (recommend using small to medium sized yukon gold or red potatoes)
- 2½ cups vegetable broth
- 30 oz canned cannellini beans (2 15oz cans)
- 1 cup frozen corn kernels
- ½ tsp pepper
- ½ tsp salt
Instructions
- In a large pot heat the olive oil and sauté the onion, garlic, and diced jalapeno until translucent.
- Add the cumin, paprika, oregano, thyme and diced potatoes. Continue to sauté for another 2 minutes.
- Add the vegetable broth and bring to a boil, reduce heat and cook for 10 minutes or until the potatoes have softened.
- Add the remaining ingredients and cook for another 15 minutes.
- Using an immersion blender, blend 2-3 times in bursts to thicken the sauce.
- Season to taste and serve with optional toppings.
Notes
- Fresh or frozen corn works well in this recipe.
- Adjust the amount of jalapeno to suit your taste.
- Dice the potatoes into small cubes to ensure faster and even cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 273kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 598mg | Potassium: 946mg | Fiber: 9g | Sugar: 4g