Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers
This Creamy and Spicy White Bean Vegan Chili with Roasted Hatch Peppers makes a hearty and flavorful plant-based dinner. The secret to the creamy texture is pureed white beans. You'll be making this healthy, whole foods recipe on repeat.
Servings: 4
Calories: 245kcal
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 2 4-ounce cans diced green hatch chilis (mild)
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 3 cups water divided
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1/2 cup frozen corn
- 1/2 teaspoon salt to taste
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon lime juice
Instructions
- To Make the Chili: Heat a medium pot over medium-high heat. Add the onion, garlic, and 1/4 cup of water to the pot. Cover and let sweat until the onion starts to soften, about 5 minutes.
- Meanwhile, combine 1 of the cans of beans with 2 cups of water in a blender. Puree until smooth. Alternatively, you can combine these in a tall deli storage container and use an immersion blender to puree. Set aside.
- Add the hatch chilis, cumin, oregano, coriander, and paprika. Cook 30 seconds, until aromatic and the spices darken slightly.
- Add the pureed bean mixture (including all of the liquid), the can of non-pureed beans, the frozen corn, and the remaining 1 cup of water. Stir well to combine.
- Cover and bring to a boil over high heat. Reduce to simmer. Simmer for 20-25 minutes, until onions are soft and the flavors come together.
- Taste to adjust seasoning. Add salt to your preference. Add the cilantro and fresh lime. Serve and enjoy!