Vegan White Bean Chili

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Chili is a hit at almost any time of the year, but especially during the doldrums between Christmas and New Years. This vegan chili is especially good for the after-the-holiday-food-coma we sometimes succumb to once all the festivities and goodies have been consumed with reckless abandon.

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Clean eating can be as simple as using nothing but plant-based ingredients to make a classic comfort food. And since we’re all still in and out of consciousness from the food coma, having it be a simple one-pot no brainer makes it taste even better somehow.

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Vegan White Bean Chili
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Vegan and clean eating chili that's simple and tasty.
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 cup diced bell peppers; red, orange, yellow, and green mix
  • 2 celery stocks
  • 2 cloves garlic, minces
  • ½ tbsp. chili powder
  • 1 tsp. coriander
  • ½ tsp. paprika
  • ¼ - ½ tsp. crushed red pepper flakes or coarsely ground black pepper
  • coarsely ground sea salt to taste
  • 2 - 3 cups vegetable broth
  • 2 15 oz. cans white beans, drained
  • 2 tbsp. lime juice
  • small handful fresh cilantro, chopped
  • a few shakes of hot sauce to taste (such as Cholula or Tobasco)
  • Sliced avocado, olive, and extra cilantro reserved
Instructions
  1. In a large stock pot heat the olive oil.
  2. Add the garlic and onions until beginning to caramelize.
  3. Add sweet peppers and celery until they begin to soften.
  4. Blend the dry spices together in a small bowl and add to the vegetables.
  5. The spices and veggies will begin to make a paste. Allow to cook on medium heat until it is fragrant and darkens in color - about 5 minutes.
  6. Add the broth, beans, lime juice, cilantro, and hot sauce to your liking.
  7. Allow to simmer with the lid on for 10 - 30 minutes.
  8. Serve with ripe avocado, olives, and extra cilantro on top.

Food Lamor by Melissa


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