Vegan White Bean Chili | Veggies Don't Bite

Veggies Don't Bite

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

potato

tsp dried thyme

tsp paprika

tbsp olive oil

onion

tsp table salt

Better Than Bouillon No Chicken Base, Vegetarian

cup vegetable broth

tsp ground cumin

tsp dried oregano

tsp pepper

jalapeno

oz canned white cannellini beans

clove garlic clove

Corn Nuts Ranch Crunchy Corn Kernels (1.7 oz)

cup corn kernel

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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.

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