Step 1

Add half of the beans and 2 cups of vegetable broth to a blender or food processor. Mix on high until smooth and creamy, then set the blender aside.

Step 2

Heat the olive oil in a large Dutch oven or stockpot over medium. Sauté the diced onions for 5-6 minutes until translucent and tender.

Step 3

Add the minced garlic and serranos (or jalapeños), cooking for another 1-2 minutes. Mix in the cumin, Mexicano oregano, and cayenne pepper, stirring for an additional minute to open up the spices.

Step 4

Add the rest of the whole beans, vegetable broth, green chiles, corn kernels, and the blended bean mixture.

Step 5

Bring the chili to a gentle boil, then reduce the heat to low and simmer for 12-15 minutes until the soup has thickened. Taste and season it with salt and pepper to your liking.

Step 6

Serve this vegan white bean chili immediately with garnishes like cubed avocado, cilantro, sliced jalapeños, tortilla chips, and lime wedges. Happy eating!