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December 4, 2015

White Bean Chili

The PlantPure Nation Cookbook by Kim Campbell/Ben Bella Vegan Publishing

  • You won’t believe how easy it is to make this fresh and fiery chili! Brian Olson

Serves 5


2 15-ounce cans (850g) no-sodium cannellini beans, rinsed, drained and divided
2 cups (450ml) low-sodium vegetable stock, divided
1 celery stalk, diced
1 onion, diced
4 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 red bell pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1 cup (225g) frozen corn
1 1/2 cups (340g) canned white hominy, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
2 tablespoons nutritional yeast flakes
2 teaspoons lime juice
1 8-ounce can (225g) green chili peppers
1/4 teaspoon black pepper


1. Place half of the cannellini beans in a blender with 1 cup (225ml) of the vegetable stock and blend until smooth and creamy.

2. In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in 1/2 cup (115ml) of the vegetable stock.

3. Add all the remaining ingredients to the pot of vegetables. Cook over medium heat for 20-30 minutes, or until vegetables are tender and broth is creamy.

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