Vegetarian White Bean Chili
Warm and hearty vegetarian white bean chili with aromatic sauteed onions, a creamy broth, crunch from bell peppers and corn, and a kick of spice -- the perfect antidote to a cold, dreary day. See recipe notes to make this vegan.
Servings: 6 servings
Ingredients
- 2 tablespoons butter (margarine to make this vegan)
- 2 onions (roughly chopped)
- 2 bell peppers (roughly diced)
- 1 tablespoon minced garlic
- 2 tablespoons cumin powder
- 1/4 cup flour
- 1/2 teaspoon cayenne powder (or less depending on your preferred spice level)
- 4 cups vegetarian broth (I used Better than Boullion garlic)
- 2 cans beans (I used cannellini and great northern beans)
- 1 cup frozen corn
- 2 cups milk (nondairy milk to make this vegan)
- salt to taste
Instructions
- In a large pot or dutch oven heat the butter over medium heat.
- Add the chopped onions and saute for about 5 minutes until softened. Then add the bell peppers and cook for another 5 minutes, stirring occasionally.
- Add the garlic, cumin, and cayenne and mix well. Mix in the flour to coat the onions and peppers.
- Add in the veggie broth, beans, and corn.
- Cook for 10 to 15 minutes over medium heat until slightly thickened.
- Add the milk and cook for 5 more minutes until cooked through. Add salt to taste.
Notes
Vegan: To make this chili vegan, substitute margarine for the butter and your favorite plain nondairy milk for the milk.