Vegetarian White Bean Chili
If you like white chicken chili you'll love this vegetarian version. The mix of cannellini beans, potatoes and spices are delicious.
Servings: 6
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 Onion Medium-large size, diced
- 1 Jalapeño Seeded and diced
- 3 Garlic Cloves Minced
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Oregano
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 1/2 cups Yellow Baby Potatoes Chopped
- 4 cups Vegetable Broth
- 3 cans White Beans Cannellini or Great Northern Beans, rinsed and drained
- 1 4.5oz can Diced Green Chiles Mild
- 1 1/4 cup Frozen Roasted Corn I love the frozen roasted corn from Trader Joe's. Regular frozen corn will also work.
- 1/2 cup Cilantro Chopped
- 1 Lime Zested and juiced
Toppings (optional)
- Green Onion Diced
- Avocado Diced
Instructions
- In a dutch oven start by adding the extra virgin olive oil on medium-high heat. Add the onions and cook for 3 minutes. Then add the jalapeño and cook for 2 more minutes. Then add the garlic and cook for 1 minute.
- Add the spices to the onions, jalapeño, and garlic. Stir until the spices have cooked for 1-2 minutes and are fragrant.
- Add the vegetable broth and stir (make sure you get everything on the bottom of the dutch oven).
- Add the diced potatoes and allow to simmer for 15 minutes or until the potatoes are softened.
- Add the white beans and diced green chiles. Allow to simmer for 20 minutes.
- Use your spoon or potato masher to smash some of the potatoes and white beans. This gives the soup some texture, but don't smash all of the potatoes and beans.
- On low heat add the frozen corn and cilantro and stir.
- Add the lime zest and lime juice and stir.
- Serve with diced green onions and avocado.