2
15-ounce cans cannellini beans, rinsed, drained, and divided
2 cups
vegetable stock, divided
1
celery stalk, diced
1
onion, diced
4
garlic cloves, minced
1
jalapeño pepper, seeded and minced (optional)
1
red bell pepper, seeded and diced
1 cup
cup frozen corn
1 ½ cups
canned white hominy, rinsed and drained
½ tsp
cumin powder
½ tsp
coriander
1 tsp
chili powder
2 Tbsp
nutritional yeast flakes
2 tsp
lime juice
1
8-ounce can green chili peppers
¾ tsp
sea salt
2 Tbsp
chopped fresh cilantro
Instructions
Instructions
1. Place half the cannellini beans in a blender with 1 cup of vegetable stock, and blend until smooth and creamy.
2. In a large pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in ½ cup vegetable stock.
3. 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.
4. Add fresh cilantro and serve.
Cooking Tips
Cooking Tips
1. In place of just green chilies, use a can of diced fire roasted tomatoes mixed with green chilies.
2. Consider adding some spinach, kale, or arugula to the chili before serving.
