Vegan White Bean Chili

Name: Vegan White Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 tablespoons olive oil; 1 small white onion, diced; ½ jalapeño pepper, seeded and minced, you can use the whole pepper for a spicier chili; 3 garlic cloves, minced; 1½ teaspoon cumin; 2 tablespoons tapioca flour; 1 lb. Yukon gold potatoes, chopped into ½” cubes; 4 cups vegetable broth; 2 (15 oz.) cans white beans, drained; 1 cup corn kernels, canned or frozen are fine; 1 (12 oz.) jar salsa verde, I used Trader Joe’s; 1 (4 oz.) can green chiles; ½ teaspoon kosher salt, or to taste; ¼ teaspoon ground black pepper; ¼ teaspoon dried oregano; Cilantro, tortilla chips, avocado + lime wedges, to serve

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 8

Cost: $4.22 /serving

Author : Bakerita | Rachel Conners

chili white bean vegan

Instructions

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Step 1

In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.

Step 2

Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.

Step 3

Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!

Step 4

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.

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