I love chili, red, white, the color doesn’t matter, it is hearty and protein-packed. It can be eaten alone, or as an accompaniment to any dish. So when I make this white bean vegan chili, I always make a large batch, so that I can get more than one meal out of it.
It also freezes well, and if you choose to freeze part of it, I would suggest you freeze it as individual portions, not only will it defrost faster, but you won’t have to defrost everything when you only need one serving.
If you have leftovers, it makes a great filling for tacos, burritos, and nachos as well.
You can also serve it with a grain, bread or as a topping on salads or baked potatoes, as a topping on baked potatoes is my favorite way to eat the leftovers.
Here I share the vegan chili recipe that serves 4 – 6, you can double it to make sure you have extra for a meal later this week or freeze for a week when you’re too busy to cook. It stays fresh for up to 3 months in the freezer.
- 2 15-ounce cans cannellini beans, rinsed, drained, divided
- 2 cups vegetable stock, divided
- 1 celery stalk, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 red bell pepper, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1 cup corn, frozen
- ½ teaspoon cumin powder
- ½ teaspoon coriander
- 1 teaspoon chili powder
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons lime juice
- 1 8-ounce can green chili peppers
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- Place half of the cannellini beans in a blender with 1 cup of vegetable stock and blend until smooth and creamy.
- In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in ½ cup of the vegetable stock.
- To the pot of vegetables, add the remaining ½ cup vegetable stock, the remaining half of the beans, the creamy bean mixture, and the rest of the ingredients.
- Cook over medium heat for 20–30 minutes or until vegetables are tender and broth is creamy.
