This Vegan White Bean Chili is so hearty and filling, even the carnivores will be asking for more! It’s loaded with green chiles, potatoes, corn, white beans, and just the right amount of kick.
- 2 tablespoons olive oil
- 1 small white onion, diced
- ½ jalapeño pepper, seeded and minced, you can use the whole pepper for a spicier chili
- 3 garlic cloves, minced
- 1½ teaspoon cumin
- 2 tablespoons tapioca flour
- 1 lb. Yukon gold potatoes, chopped into ½” cubes
- 4 cups vegetable broth
- 2 (15 oz.) cans white beans, drained
- 1 cup corn kernels, canned or frozen are fine
- 1 (12 oz.) jar salsa verde, I used Trader Joe’s
- 1 (4 oz.) can green chiles
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- Cilantro, tortilla chips, avocado + lime wedges, to serve
- In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
- Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.
- Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.
- Calories: 102
- Sugar: 2
- Sodium: 662
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 2
Keywords: chili, white bean, vegan, gluten-free