Creamy Vegan White Bean Chili
This vegan white bean chili has a little kick to it, but not too hot. If you don't like spicy, leave out the jalapeno. If you want more spice, add the whole jalapeno instead of half! This is really quick and easy to make and you can use any white bean you have in your pantry.
Servings: 6
Calories: 232kcal
Ingredients
- 1 small sweet onion diced
- 1/2 jalapeno pepper seeds removed & chopped
- 1 tablespoon minced garlic
- 1 1/2 teaspoons cumin
- 1 lb Yukon gold potatoes chopped into 1/2 inch cubes
- 2 tablespoons arrowroot powder or Tapioca flour/starch
- 4 cups vegetable broth low sodium
- 3.5 cups canned cannellini beans, drained low sodium
- 1 cup frozen corn kernels
- 12 ounces salsa verde low sodium
- 4 ounces diced green chilis, drained
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup fresh cilantro chopped
Instructions
- Add onion, garlic, & jalapeno to a large stockpot and water saute on medium heat for 5 minutes.
- Add the rest of the ingredients, except cilantro, and stir to combine well.
- Bring to a boil, then lower heat and simmer for 30 minutes, stirring often, until potatoes are tender.
- Top with fresh cilantro before serving. Also great to serve with lime wedges, avocado, or baked tortilla chips!
Notes
Arrowroot is the least processed for thickening the soup, but tapioca flour works good, too. If you don't have arrowroot powder or tapioca flour (same as tapioca starch), you can use corn starch, but use only 1 tablespoon. They are all gluten-free.
Nutrition
Serving: 2cups | Calories: 232kcal | Carbohydrates: 50g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 479mg | Potassium: 627mg | Fiber: 8g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 4mg