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Creamy vegan white bean chili
2023-02-13
https://www.metro.ca/userfiles/image/recipes/white-bean-chili-haricots-blancs-12074.jpg
PT10M
PT30M
PT40M
Purée half of the beans (1 can) with its liquid until smooth in a blender or food processor or mash with a masher or fork, set aside. Drain and rinse the remaining can of beans and set aside.In a large pot heat olive oil over medium heat then add onion, garlic, celery and jalapeno and cook for 8-10 minutes, until veggies are softened, tender, and starting to golden.Stir in the cumin, oregano, coriander, and chili powder, then cook for 1 additional minute.Add the white beans (all of them pureed and drained) to the pot along with the green chilies and vegetable broth and season with salt and pepper to taste.Bring to a boil, reduce the heat, and simmer, for 15 minutes or until soup has thickened to your liking.Stir in corn and cream and simmer for 1-2 more minutes until warmed through.Serve with whatever toppings are desired and I like to finish with a squeeze of fresh lime juice, lime zest, and fresh cracked black pepper.
4
Metro
4
2
4
4
3 tablespoons olive oil
1 large onion, peeled and diced
2 large ribs of celery, diced
1 jalapeño, seeded and diced
4 cloves garlic, peeled and minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried coriander
1/2 teaspoon chili powder
salt and pepper to taste
1 can (4 ounces) can diced green chiles
2 boîtes (19 ounces) cans of white beans, divided
4 cups vegetable broth, (less than one cup if you want chili thicker)
1 cup corn, fresh or frozen
1/4 - 1/2 cup plant-based heavy cream (almond or coconut)
For serving (optional) :
Diced avocado, chopped cilantro, sliced jalapeno, tortilla chips, lime wedges
Creamy vegan white bean chili
4
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
3 tablespoons
olive oil
-
1
large onion, peeled and diced
-
2
large ribs of celery, diced
-
1
jalapeño, seeded and diced
-
4
cloves garlic, peeled and minced
-
1/2 teaspoon
ground cumin
-
1/2 teaspoon
dried oregano
-
1/2 teaspoon
dried coriander
-
1/2 teaspoon
chili powder
-
salt and pepper to taste
-
1 can
(4 ounces) can diced green chiles
-
2 boîtes
(19 ounces) cans of white beans, divided
-
4 cups
vegetable broth, (less than one cup if you want chili thicker)
-
1 cup
corn, fresh or frozen
-
1/4 - 1/2 cup
plant-based heavy cream (almond or coconut)
-
For serving (optional) :
-
Diced avocado, chopped cilantro, sliced jalapeno, tortilla chips, lime wedges
Preparation
Purée half of the beans (1 can) with its liquid until smooth in a blender or food processor or mash with a masher or fork, set aside. Drain and rinse the remaining can of beans and set aside.
In a large pot heat olive oil over medium heat then add onion, garlic, celery and jalapeno and cook for 8-10 minutes, until veggies are softened, tender, and starting to golden.
Stir in the cumin, oregano, coriander, and chili powder, then cook for 1 additional minute.
Add the white beans (all of them pureed and drained) to the pot along with the green chilies and vegetable broth and season with salt and pepper to taste.
Bring to a boil, reduce the heat, and simmer, for 15 minutes or until soup has thickened to your liking.
Stir in corn and cream and simmer for 1-2 more minutes until warmed through.
Serve with whatever toppings are desired and I like to finish with a squeeze of fresh lime juice, lime zest, and fresh cracked black pepper.
Source :
Metro
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