Vegetarian White Bean Chili
- Total Time: 35 mins
- Hands-on Time: 20 mins
- Makes: 6 servings
White chili recipes traditionally go light on the chili peppers, which are used to flavor a broth with white beans, corn and other ingredients. Our vegetarian version uses a simple white bean puree to add thickness to this simple yet flavorful chili.
- 1 teaspoon Simply Organic Cumin Seed Ground
- 1 teaspoon Simply Organic Coriander Seed Ground
- 1 teaspoon Simply Organic Parsley Flakes
- 1 teaspoon Simply Organic Oregano Leaf
- 1 teaspoon Simply Organic Cilantro
- 1/2 teaspoon Simply Organic Garlic Powder
- 1/4 teaspoon Simply Organic Crushed Red Pepper
- 1 teaspoon olive oil
- 1 green pepper, diced
- 1 cup corn, frozen or fresh (choose organic to avoid GMOs)
- 1 1/2 cups + 1 tablespoon vegetable broth
- 3 cans (15-ounce) Great Northern beans, drained and rinsed
- 1/2 lime, juiced
1. In a large pot, heat oil over medium-high heat. Add corn and diced pepper and saute for about 5 minutes.
2. In a small bowl, combine spices and mix. Add to the pot with corn and peppers and mix until combined.
3. Add two cans of beans and 1 1/2 cups vegetable broth to the pot and reduce heat to simmer.
4. Meanwhile, in a food processor or blender puree remaining can beans. Add remaining vegetable broth to thin the beans out. Add pureed beans to pot and mix. Simmer for about 15 minutes.
5. Add lime juice and serve with your favorite chili toppings.