Description
Creamy, healthy White Bean Chili is a hearty vegetarian version of the classic, packed with flavor and plant protein! An easy one-pot-meal perfect for chilly nights. Serve with cornbread, tortilla chips, cheddar cheese, and/or avocado. This chili is mild; for more heat, you can add a seeded diced jalapeño or 1/4 tsp cayenne pepper.
Ingredients
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- 2 tbsp extra virgin olive oil or avocado oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- 2 cups corn (I used frozen)
- 2 (4oz) cans mild green chilis (or try one hot!), not drained
- 3 (15oz) can Great Northern or cannelini beans, drained and rinsed
- 3 cups vegetable broth (I use 3 cups water + 3 tsp Better than Bouillon)
- heaping 1/2 cup cilantro leaves, chopped
- 1/2 lime, juiced
- 2 tsp reduced sodium soy sauce (or tamari for gluten free)
- 1/2 cup plain Greek yogurt (whole milk/full fat is best)
- salt and pepper, to taste
Instructions
- Measure out yogurt and set aside on the counter so it can come to room temperature.
- Place 1 can of drained and rinsed beans in a blender. Add 1 cup of broth and blend until mostly smooth. (You can also mash with a potato masher and do this in a bowl if you don't have a blender.) This helps thicken the chili. Set aside.
- Warm oil in a large pot or Dutch oven over medium heat. Once hot, add onion and a pinch of salt and pepper and cook for 3 minutes, stirring often. Add garlic and cook for another minute. Add cumin, coriander and oregano and cook for 1 minute. Add corn, chiles, remaining 2 cans of beans, remaining 2 cups broth, and the blended bean mixture.
- Bring to a boil then reduce heat to medium low and simmer, covered, for 30 minutes. Remove pot from heat.
- Stir in cilantro, yogurt, lime juice, and soy sauce. Season to taste with salt and pepper (I added 1/2 tsp salt) and enjoy topped with tortilla chips, cheese, and/or avocado!