Description
Mega flavorful, filling, and perfectly thick vegetarian White Bean Chili! Made in one pot with canned white beans, green chiles, corn, cilantro, and Greek yogurt for creaminess and protein (no sour cream!). On the table in under an hour, you'll crave this fuss-free meal perfect for chilly nights or football games! Serve hot with plenty of tortilla chips, cheese, and my fave skillet cornbread.
Ingredients
Units
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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!
Notes
Slow cooker: Blend beans per step 2 of the recipe. Add oil, onion, garlic, spices, corn (thaw first), chiles, whole beans and blended beans, and broth to slow cooker. Stir to combine and cook on low 4-6 hours or high 2-3 hours. Turn off slow cooker and follow step 5, ensuring yogurt is room temp before adding.