White Bean Chili

Recipe of the Month: White Bean Chili

This is one of my favorite Chili Recipes. It's perfect for this time of year when there is still a little chill in the air. The spices in this recipe complement the beans and vegetables nicely but they are not overpowering. The flavor is sure to please most palates. This recipe is adopted from The PlantPure Nation Cookbook by Kim Campbell.

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Ingredients:

Two 15-ounce cans cannellini beans, rinsed & drained, divided

2 cups vegetable stock, divided

1 celery stalk, diced (I like to use 2)

1 onion, diced

4 cloves garlic, minced

1 jalapeno pepper, seeded & minced

1 red bell pepper, seeded & diced

2 tablespoons chopped fresh cilantro

1 cup frozen corn

1 1/2 cups canned white hominy, rinsed & drained (I like to substitute 3-4 carrots in place of the hominy as I am not crazy about the texture of the hominy but the flavor is good)

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp chili powder

2 tablespoons nutritional yeast flakes

2 teaspoons lime juice

One 8 ounce can green chili peppers - 4.5 ounce can works,too

3/4 tsp sea salt

1/4 tsp black pepper

Directions:

Place half of the cannellini beans in a blender with 1 cup of the vegetable stock and blend until smooth and creamy.
In a large soup pot over medium-high heat, saute the celery, onion, garlic, jalapeno and bell pepper in 1/2 cup of the vegetable stock.
To the pot of vegetables, add the remaining 1/2 cup vegetable stock, the remaining half of the beans, the creamy bean mixture, and the remaining ingredients. Cook over medium heat for 20-30 minutes or until vegetables are tender and broth is creamy.