Vegan White Bean Chili has a blend of savory spices that create a cozy nutritious flavor-packed soup for dinner.
2 tablespoons olive oil
1 medium white onion, chopped
1 shallot, chopped
1 red bell pepper, diced small
3 garlic cloves, minced
1 ear of fresh corn, cut off cob
1 1/2 tablespoons cumin
1 teaspoon ground coriander
1/4 cup all-purpose flour
4 cups vegetable broth
1 – 15 ounce can great northern beans, rinsed
1 – 15 ounce can garbanzo beans, rinsed
1 – 15 ounce can white kidney beans, rinsed
1 – 4 oz can chopped green chilies, mild or medium
2 teaspoons hot sauce
salt/pepper to taste
Heat olive oil in a medium-sized stockpot over medium heat
Add onion, peppers, corn and shallots, saute for 5 minutes or until soft.
Add garlic, cumin, and coriander and saute for another 3o second
Next, add flour into vegetables, stirring constantly until all vegetables are coated. Slowly add vegetable stock, while stirring, and then add in the beans, and green chilies.
Turn heat to medium-high and bring to a boil. Once boiling, turn the heat down to medium low and let simmer for 15 minutes. Salt and pepper to taste.