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White Bean Chili

American \ Dinner \ Main Dish
Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time45minutes
Passive Time
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There is no Nutrition Label for this recipe yet.

Would you consider me crazy if I told you I like this soup hot or cold? It is seriously that good! It makes a great dinner by itself or served with a side salad.

Beans contain a whopping 17 grams of protein along with less than 1 gram of fat and 44 grams of fiber. They are, quite simply, a wonderful source of nutrition, and they taste great too!

According to my research, white chili started in the western United States  Texans claim that the first simmering pot was born in the Lone Star State. And, if you are from the South, they also insist they were the first to serve this yummy dish. Either way, this vegan version is super delicious and nutritious!

Feel free to add some additional seasonings to this recipe but make sure you don’t overpower the cumin because that adds so much to the smoky taste that will have your taste buds singing!

ENJOY

Ingredients

  • 4 Tbl. olive oil
  • 1 large onion diced
  • 1/2 large Green Bell Pepper, diced
  • 1 bulb garlic cloves separated and finely chopped
  • 1 small can Green Chilies, drained
  • 2 tsp. cumin
  • 1 1/2 tsp. Oregano
  • 1 tsp. salt
  • 1/4 tsp. cayenne
  • 8 cups vegetable broth
  • 6 Tbl. cornstarch
  • 2 15-oz. cans cannellinni beans, rinsed and drained
  • 1 15-oz. can garbanzo beans rinsed and drained
  • 1/4 cup vegan sour cream plus more for topping chili, if desired

Directions

  1. In a saucepan, heat olive oil and add diced onion and green pepper. Cook, over medium high heat, stirring often, for about 5 minutes. Be sure to not let the onions and pepper cook too fast or brown.
  2. Add garlic and continue cooking for about 2 more minutes. Stir in drained green chilies and cook for an additional minute.
  3. Stir in seasonings and saute for another minute. Add vegetable broth and continue cooking until it comes to a bowl.
  4. Remove 1/2 cup broth and whisk in the cornstarch, stirring until smooth. Add back to the pot with the soup and cook for 5 minutes.
  5. Stir in beans and simmer for an additional 30 minutes.
  6. Remove 1/2 cup of broth and stir in 1/4 cup of sour cream, to temper it so it doesn't separate. Add the broth/sour cream mixture back into the soup.
  7. If you like the smooth creamier, you can opt to smooth it with an immersion blender before serving.
  8. Serve with a dollop of sour cream and optional avocado slices. If you want a heartier dish, serve over rice.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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