This Vegan White Bean Chili is full of Tex-Mex flavor and the potatoes and beans make it hearty – perfect for dinner on a cool night! We like this served with cornbread – you could also serve it over tortilla chips!

The recipe is vegan if prepared as written, but vegetarians could add a little sour cream and shredded cheese if desired. Make it yours!

Ingredients

• 2 T extra virgin olive oil
• 1 small (or half of a large) sweet white onion, diced
• 1 fresh jalapeno, membranes removed, seeded and diced
• 1 T minced garlic
• 1 tsp cumin
• 1 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1 pound of Yukon gold potatoes, peeled and diced (half inch chunks)
• 3 – 4 cups of vegetable broth
• 2 14-oz cans cannellini beans, drained and rinsed
• 1 cup salsa verde
• 1 4-oz can diced green chilis (undrained)
• 1 cup of corn kernels (fresh, or frozen and thawed)
• Chopped fresh cilantro (optional)
• Squeeze of fresh lime juice (optional)

Directions

Heat a large heavy pot over medium high heat. Add olive oil and let warm, then add onions, jalapenos, and garlic. Cook and stir until the vegetables are translucent, about 5 minutes.

Stir in the seasonings: cumin, thyme, oregano, salt, and pepper. Cook and stir for one minute.

Add potatoes, beans, salsa, and diced green chilis. Add enough vegetable broth to completely cover ingredients. Bring to a boil, then reduce to a simmer. Cook, uncovered, for thirty minutes or until potatoes are soft, stirring occasionally.

Carefully ladle about two cups of the hot mixture into a blender. Blend until thick and smooth, then return to the pot. (OR – if you have an immersion blender, spin it around for a few seconds – but be sure to leave some of it chunky!) Taste and add more salt or seasonings if desired. Add corn; cook, stirring occasionally, for five minutes.

Remove from heat. Add cilantro and lime juice, if desired. Serve and enjoy!

Looking for more chili recipes? Try Black Bean and Sweet Potato Chili

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