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.
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.
Vegan White Bean Chili
Author: Melissa Cornwall - Food L'amor
Recipe type: Soup
Serves: 6 servings
Vegan and clean eating chili that's simple and tasty.
- 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
- In a large stock pot heat the olive oil.
- Add the garlic and onions until beginning to caramelize.
- Add sweet peppers and celery until they begin to soften.
- Blend the dry spices together in a small bowl and add to the vegetables.
- 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.
- Add the broth, beans, lime juice, cilantro, and hot sauce to your liking.
- Allow to simmer with the lid on for 10 - 30 minutes.
- Serve with ripe avocado, olives, and extra cilantro on top.