Vegetarian White Bean Chili

Vegetarian White Bean Chili

Vegetarian White Bean Chili recipe is a family favorite in our home from fall to spring! This recipe is Vegetarian Gluten-Free and Dairy-Free.

Servings 6 servings

Ingredients

• 1 Tbsp olive oil

• 1 white onion , diced

• 1 red bell pepper , diced small

• 1 jalapeno , diced

• 3 garlic cloves , minced

• 1 Tbsp cumin

• 1/4 cup almond flour

• 4 cups vegetable broth (We use Better Than Bouillon)

• 4 15- ounce cans Great Northern beans, drained and rinsed

• 1 4- ounce can chopped green chilies

• 3/4 cup frozen corn

• 2 cups almond milk (or whatever milk your family prefers)

• Salt / Pepper, to taste

• Lime juice, to taste

• garnish options: cilantro, avocado, tortilla chips, pickled jalapenos, hot sauce or tajin seasoning

Instructions

1. Heat olive oil over medium in a large stockpot.

2. Add onion, pepper, and jalapeno and saute for 7 to 10 minutes, or until the vegetables are soft and onions translucent.

3. Add garlic and cumin and saute for another 30 seconds.

4. Next, add flour and toss until the vegetables are coated. Slowly add in vegetable stock, while stirring, and then add in beans, green chilies, and corn.

5. Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes.

6. Remove 1 - 2 Cups of soup, blend in a blender, then add back into stockpot. (This gives the chili a creamy texture)

7. Stir in milk and let simmer for another 2 minutes.

8. Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving.

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