Vegan Creamy White Bean Taco Chili (GF)
Ingredients
- 3 15 ounce cans white beans (Cannellini or great Northern beans) or you can use about 2 1/2 cups dry great Northern beans
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 medium red bell pepper, seeds removed and diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 jalapeno peppers, seeds removed and diced optional
- 1 32 ounces (4 cups) vegetable broth
- 2 tablespoons corn starch
- 2 4 ounce can green chiles
- 1 15 ounce can organic sweet corn you can also use 1 1/2 cups frozen sweet corn
- 1 1/2 cups salsa verde
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon white pepper
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cinnamon
- sea salt and black pepper to taste
- 1 cup (8 ounces) non-dairy cream cheese I like SoDelicious brand
For Topping:
- avocado
- cilantro
- coconut cream
- tortilla chips
- lime wedges
Instructions
-
*If using dry beans (skip if using canned beans); Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight). Rinse beans again and pour into a large soup pot followed by enough water to cover and then have a few inches. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft. Drain and rinse when done.*
-
Combine onions, garlic, red peppers, jalapenos, and olive oil in a deep sauté pan or a shallow soup pot over medium heat. Cook, stirring often for about 5 minutes until onions are translucent. Pour in the vegetable broth, setting aside 1 cup. Whisk the cornstarch and remaining cup of vegetable broth in a small bowl until smooth then pour into pot.
-
Add beans, corn, green chiles, spices, and herbs. Bring to a boil then reduce heat to a simmer and cook, stirring every so often, for about 30 minutes until it begins to thicken.
-
After 30 minutes, reduce heat to low and add the vegan cream cheese and stir until fully incorporated. For a thicker chili continue to simmer for about 30 more minutes, or until it gets to your desired thickness.
-
Season to taste with salt and pepper and serve warm, topped with desired toppings, such as cilantro, lime juice, coconut cream, tortilla chips, and avocado.