Description
This White Bean Chili is a hearty and flavorful vegetarian dish made with creamy white beans, poblano peppers, and a blend of aromatic spices. It features a smooth bean puree base combined with chunky beans and a medley of fresh toppings, delivering a comforting and nutritious meal perfect for any season.
Ingredients
Main Ingredients
- 4½ cups cooked white beans (3 (15-ounce) cans), drained and rinsed, divided
- 4 cups vegetable broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, stemmed, seeded, and diced
- 1¼ teaspoons sea salt
- 1 (4-ounce) can diced green chiles
- 4 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 2 tablespoons fresh lime juice, plus wedges for serving
Optional Toppings
- Fresh cilantro, chopped
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced green onions
Instructions
- Prepare the Bean Puree: In a blender, combine half of the white beans (2¼ cups) with ¾ cup of the vegetable broth. Blend until smooth to create a creamy bean puree. Set aside for later use.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced poblano pepper, sea salt, and a few grinds of freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Add Spices and Peppers: Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook for about 30 seconds, stirring constantly to release the spices' aromas.
- Add Broth and Beans: Pour in the remaining 3¼ cups vegetable broth and add the remaining 2¼ cups of white beans to the pot. Bring to a simmer and cook gently for 10 minutes to meld the flavors.
- Combine Puree and Simmer: Stir in the previously prepared bean puree, mixing thoroughly. Continue to simmer the chili uncovered for 20 minutes to thicken and develop deeper flavors.
- Finish and Serve: Remove the pot from heat and stir in the fresh lime juice. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, sliced green onions, and lime wedges for squeezing as desired.
Notes
- For a spicier chili, add more diced green chiles or additional fresh jalapeño slices.
- This recipe is naturally vegetarian and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- Use low-sodium broth for better control over the salt levels in the chili.
- To make this chili gluten-free, verify that all canned ingredients and spices are gluten-free certified.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
