Vegan White Bean Chili

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.

Course Appetizer, dinner, lunch, Soup

Cuisine American, Mexican, Southwestern

Keyword chili, gluten free, hearty, one-pot, spicy, vegan, white bean

Prep Time 15

Cook Time 45

Total Time 1

Servings servings (depends on size)

Calories 110kcal

Author Rachel Conners

Ingredients

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

Instructions

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.
2 tablespoons olive oil, 1 small white onion, ½ jalapeño pepper, 3 garlic cloves, 1½ teaspoon cumin, 2 tablespoons tapioca flour, 1 lb. Yukon gold potatoes, 4 cups vegetable broth
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.
2 15 oz. cans white beans, 1 cup corn kernels, 1 12 oz. jar salsa verde, 1 4 oz. can green chiles, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried oregano
Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
Cilantro
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.

Nutrition