Course Soup
 Prep Time 15 minutes
 Cook Time 45 minutes
 Total Time 1 hour
 Servings 12 servings
 Author Rachel

  • ½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)
    3 garlic cloves minced
    2 tablespoons olive oil
    1 small white onion diced
  • 1 lb. yukon gold potatoes chopped into ½” cubes
  • 4 cups vegetable broth
  • 1½ teaspoon cumin
  • 2 tablespoons tapioca flour
  • 1 (12 oz.) jar salsa verde (I used Trader Joe’s)
  • 1 (4 oz.) can green chiles
  • 2 (15 oz.) cans white beans, drained
  • 1 cup corn kernels canned or frozen are fine
  • ¼ teaspoon dried oregano
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon ground black pepper
  • Cilantro, tortilla chips + lime wedges to serve

  1. 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. 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.
  3. Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
  4. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.

Source: https://www.bakerita.com/white-bean-vegan-chili/?_sp=566c0342-8dff-4117-92d1-af344ca68adf.1510856997165
WHITE BEAN VEGAN CHILI RECIPE Rating: 4.5 Diposkan Oleh: Tania Permata