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
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