Vegan White Bean Chili
Serves 65 mins prep30 mins cook
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.
0 servings
What you need

tsp dried thyme

tsp paprika
tbsp olive oil
onion

tsp table salt

cup vegetable broth
tsp ground cumin

tsp dried oregano
tsp pepper
jalapeno

oz canned white cannellini beans

clove garlic clove
cup corn kernel
Instructions
0 In a large pot heat the olive oil and sauté the onion, garlic, and diced jalapeno until translucent. 1 Add the cumin, paprika, oregano, thyme and diced potatoes. Continue to sauté for another 2 minutes. 2 Add the vegetable broth and bring to a boil, reduce heat and cook for 10 minutes or until the potatoes have softened. 3 Add the remaining ingredients and cook for another 15 minutes. 4 Using an immersion blender, blend 2-3 times in bursts to thicken the sauce. 5 Season to taste and serve with optional toppings.View original recipe

