Vegan White Bean Chili
It is actually getting cooler in the mornings and at night and I am loving it. Soups are always in my house, it’s the Latin in me I think and thank goodness my husband agrees. This soup is one of those unexpected family favorites now, my oldest declared it the best soup ever. That girl will be mostly vegetarian so she was so happy it was vegan. It’s creamy and packed with goodness. Perfect to make a huge batch and freeze but easy and quick enough for weeknight dinners. It comes together in less than 30 minutes, which is exactly what we all need in our lives. It is already dairy free, gluten free, and obviously vegan. But if those aren’t your preferences, add in or swap the beans for chicken and use the full dairy cream cheese. Make it, eat it, love it.
Vegan White Bean Chili
1 Tablespoon oil
1 onion, diced
1 small jalapeno, seeds and ribs removed and finely diced
1 Tablespoon minced garlic
1 can diced green chiles, 4oz
1 teaspoon salt
1 teaspoon pepper
1 large zucchini, quartered and sliced
1 large yellow squash, quartered and sliced
1 1/2 cup frozen roasted corn
2 cans cannellini beans, drained and rinsed
3 cups vegetable stock
8oz plant-based cream cheese
1 cup salsa verde
Juice of 1 lime
Toppings: avocado, cilantro, jalapeno, crushed chips, dairy free yogurt, hot sauce
- In a large pot, heat the oil to medium-high heat. Add in the onion, jalapeno, garlic, and green chiles, season with salt and pepper. Cook until the onions are translucent and fragrant.
- Stir in the zucchini and yellow squash, cooking until a little tender. Drop in the corn and beans, stir to combine and then pour in the broth. Heat the broth for several minutes until all warm.
- Add in the cream cheese and salsa verde and lower heat to medium. Stir, breaking up the cream cheese until it is all combined. Finish with a squeeze of lime and serve with desired toppings.
This crew makes a flavorful soup that is ready in no time at all and I bet you have just about everything in your house too. Get everything chopped because this takes no time and you want to just get it all in there.
As usual, start with your aromatics, onions, jalapeno, garlic, and chiles. These will be the base of your flavors so really develop them.
This is what you are looking for, it only takes a few minutes but makes a big difference.
Stir in the zucchini and yellow squash, cook it just for a couple minutes.
Get that roasted corn in there, no need to thaw. I buy mine at Trader Joes and it is a staple in my freezer, it’s just so flavorful.
Then the beans…don’t have cannellini beans? Use black or pinto beans.
Pour in the broth/stock and let it simmer for a couple minutes.
Cream cheese in and my secret weapon, salsa verde. It gives the soup such great flavor with NO WORK! The cream cheese will slowly melt, break it up with a spoon to help it along.
When it looks like this, squeeze some lime for acid and taste to see if it needs salt or pepper. And you are done!
