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Creamy Vegan White Chili with Corn and Cannellini Beans [Vegan]
Creamy Vegan White Chili with Corn and Cannellini Beans, by Dawn Hutchins from Florida Coastal Cooking & Wellness, is a smooth, rich, belly-filling white chili with just a touch of coconut milk instead of cream. You’ll never miss the dairy!
Ingredients You Need for Creamy Vegan White Chili with Corn and Cannellini Beans [Vegan]
How to Prepare Creamy Vegan White Chili with Corn and Cannellini Beans [Vegan]
- Heat oil in large pot or Dutch oven over medium heat; add the onion, poblano, and celery, and cook, stirring occasionally for about 8 minutes, or until veggies are softened. Add the garlic, chilies, cumin, paprika, and coriander. Cook for an additional minute.
- Stir in the white beans, broth and oregano. Reduce heat to medium-low; cook, partially covered, for 25 minutes, stirring occasionally.
- Uncover, stir in the corn, salt, and coconut milk until well combined; simmer for an additional ten minutes. Ladle into bowls and top with fresh cilantro, sliced green onions, and a lime wedge.
Nutritional Information
Per Serving: Calories: 250 | Carbs: 35 g | Fat: 10 g | Protein: 9 g | Sodium: 751 mg | Sugar: 5 g
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