White Bean Chili
Ingredients
The chili
-
1
tbsp
olive oil
-
1
medium
white onion, finely chopped
-
2
cloves
garlic, pressed
-
1
tbsp
oregano
-
1
tbsp
smoked paprika
-
1
tbsp
cumin
-
½
tsp
sea salt
-
½
tsp
pepper
-
⅛
tsp
cayenne pepper
-
dash
red chili flakes
-
1
tsp
vegetable stock paste
-
1
tbsp
nutritional yeast
-
1
tbsp
coconut aminos
-
1
400 ml can
white kidney beans
-
1
400 ml can
roma beans
-
6
cups
boiling water
-
2
cups
frozen or fresh corn
-
1
heaped tbsp
white miso
Toppings
-
1
jalapeno, finely chopped
-
handful
nacho chips
-
1
cup
vegan mozzarella cheese
-
½
cup
vegan sour cream
-
½
cup
fresh cilantro, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat for 30 seconds, then add the chopped onion and cook for 8-10 minutes, stirring frequently.
- Add garlic, oregano, paprika, cumin, salt, pepper, cayenne, and red chili flakes to the pot, stirring until the onions are coated with spices, then reduce heat to low.
- Stir in vegetable stock paste, nutritional yeast, coconut aminos, and beans. Mix well, then increase heat to high and add boiling water.
- Bring the mixture to a boil and simmer for 10 minutes until the beans are buttery.
- Add corn and miso, cooking for an additional 5 minutes until the soup is evenly simmered.
- Serve hot with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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