This is such a thick and filling chili, it has easily become a favorite of mine. It also takes less than an hour to make! I like the “twist” it takes from the ingredients of a traditional chili: hominy, corn, bell pepper, and cilantro! The heat from the jalapeno can be a little too much, so dial that down a bit or omit entirely if you’re sensitive to spicy foods; however, if you still want a little heat, sprinkle more black pepper over the top. As always, I like to eat my chilis with cornbread! Sweet Stone-Ground Cornbread and Cornbread Muffins both complement the white bean chili.
Servings: about 2 full bowls, enough for 2 adults
Note: If you don’t want any heat or spiciness, just leave out the jalapenos and cut in half the amount of green chili peppers
- 2 15-oz. cans cannellini beans, drained and rinsed
- 2 cups low-sodium vegetable broth or stock
- 1 celery stalk, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 red bell pepper, diced
- 2 tbs. chopped cilantro
- 1 cup frozen corn, thawed
- 1½ cups canned white hominy, drained and rinsed
- 1 8-oz. can green chili peppers
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- 1 tsp. chili powder
- 2 tbs. nutritional yeast flakes
- 2 tsp. lime juice
- several dashes of sea salt and a dash of pepper
- Optional toppings: cherry or grape tomatoes, more cilantro
Place 1 of the cans of cannellini beans in a blender or food processor with 1 cup of the vegetable broth and blend until smooth and creamy.
In a large soup pot over medium-high heat, saute the celery, onion, garlic, jalapeno, and bell pepper in ½ cup of vegetable broth.
Lower heat to Medium. Add to the pot. the remaining ½ cup of vegetable broth, the last can of beans, the bean and broth mixture, and all remaining ingredients. Cook for 20-30 minutes until vegetables are tender and the broth is creamy.