White Bean Chili
Creamy, savory, delicious! And so quick and easy to make, as a bonus!
Servings 6 bowls
Ingredients
- 1 onion, diced
- 1 yellow or orange bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 2 tsp cumin
- 1 tsp chili powder (more to taste)
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 TBSP lime or lemon juice
- 1 4-oz can green chilies
- 5 cups cooked white beans (or 3 cans, drained and rinsed)
- 1 can (19 oz) hominy, drained and rinsed
- 1/2 cup cashews covered with 1 cup water (or 1 cup full-fat canned coconut milk)
Toppings
- cilantro
- avocado
- jalepeno
- hot sauce
- crushed tortilla chips or toasted corn tortillas
Instructions
- Start by covering cashews with 1 cup of water in a blender. Let sit and soak while you prepare the soup.
- In a pot, saute the onion, garlic, and bell pepper in a splash of water for about 5 minutes, until fragrant and they appear cooked.
- Add spices, then add the broth, green chilies, beans, hominy, and lime juice.
- Blend the cashews with water until very smooth. Pour into soup. Or, add 1/2 to 1 cup of coconut milk for a creamy richness.
- Stir and taste. Add more chili powder for heat, lime juice for tanginess, salt and pepper, as desired.
- Serve with desired toppings on top. Leftovers keep well in the fridge for about 5 days, and it freezes well, too.
