Vegan White Bean Chili
Serves 6
5 mins prep
30 mins cook
35 mins total
This vegan white bean chili is hearty, creamy, and packed with plant-based proteins, tender potatoes, sweet corn, and homely spices. I also love that it is easy to make, ready in just 35 minutes, freezer-friendly, and free of dairy and gluten. Perfect for cold nights, but light enough to enjoy any time of the year.
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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.
