White Bean Chili
Ingredients
- avocado
- cilantro
- corn kernels 1 c
- cumin 1/2 tbsp
- dried oregano 1/4 tsp
- garlic cloves 3
- green chiles 4 oz
- ground black pepper 1/2 tsp
- jalapeno pepper 1
- kosher salt 1/2 tsp
- olive oil 2 Tbsp
- salsa verde 12 oz
- tapioca flour or cornstarch 2 Tbsp
- tortilla strips
- vegan cheese or sour cream
- veggie broth 4 c
- white beans 30 oz
- white onion 1
- Yukon Gold potatoes 1 lb
Steps
- 1
In a large pot, heat olive oil over medium heat.
Ingredients
- olive oil 2 Tbsp
- 2
Add white onion and jalapeno pepper.
Ingredients
- white onion 1
- jalapeno pepper 1
- 3
Saute for 8-10 minutes, until the onion is translucent.
- 4
Add garlic cloves and cumin.
Ingredients
- garlic cloves 3
- cumin 1/2 tbsp
- 5
Saute for 1 minute.
- 6
Add tapioca flour or cornstarch and Yukon Gold potatoes.
Ingredients
- tapioca flour or cornstarch 2 Tbsp
- Yukon Gold potatoes 1 lb
- 7
Pour in veggie broth, stirring as you pour.
Ingredients
- veggie broth 4 c
- 8
Add white beans, corn kernels, salsa verde, green chiles, kosher salt, ground black pepper, and dried oregano.
Ingredients
- white beans 30 oz
- corn kernels 1 c
- salsa verde 12 oz
- green chiles 4 oz
- kosher salt 1/2 tsp
- ground black pepper 1/2 tsp
- dried oregano 1/4 tsp
- 9
Bring to a boil.
- 10
Reduce the heat and simmer for 30 minutes, stirring frequently, until the potatoes are cooked through.
- 11
Transfer 1 to 2 cups of the chili to a blender.
- 12
Blend until smooth.
- 13
Stir it back into the pot.
- 14
Serve with optional cilantro, tortilla strips, avocado, and vegan cheese or sour cream.
Ingredients
- cilantro
- tortilla strips
- avocado
- vegan cheese or sour cream