This vegan version of a white bean chili is incredibly creamy and delicious, but easy to make! Loaded with healthy ingredients that’ll warm your soul.
1 tbsp olive oil
1 medium-sized white onion, finely chopped
2 garlic cloves, pressed
1 tbsp. oregano
1 tbsp. smoked paprika
1 tbsp. cumin
1/2 tsp sea salt
1/2 tsp pepper
1/8 tsp cayenne pepper
dash of red chili flakes
1 tsp. vegetable stock paste
1 tbsp. nutritional yeast
1 tbsp. coconut aminos
1 400 ml can of white kidney beans
1 400 ml can of roma beans
6 cups boiling water
2 cups frozen or fresh corn
1 heaped tbsp. white miso
1 jalapeno, finely chopped
handful oof nacho chips
1 avocado, cubed or sliced
1 cup vegan mozzarella cheese
1/2 vegan sour cream
1/2 cup fresh cilantro, roughly chopped
Into a large pot add the olive oil and heat on medium heat for 30 seconds before adding the onion. Cook it down for 8-10 minutes, stirring often to avoid burning.
To the pot, add the garlic, oregano, paprika, cumin, salt and pepper, cayenne and red chili flakes. Stir till the onions are fully coasted with spices and reduce heat to low.
To the pot, add the vegetable stock paste, nutritional yeast, coconut aminos and beans. Stir till well combine, increase heat to high and add the water. Bring the mixture to a boil and simmer for 10 minutes or until the beans are extremely buttery. Once the beans are perfect, finish the soup by adding the corn and miso. Cook for 5 minutes or until the temperature of the soup is bake to an even simmer.
Serve hot with all the gorgeous toppings listed above.
Soup will last up to 1 week in the fridge in a tightly sealed container.
If you want to switch up the beans I suggest any white bean.
Feel free to play around with the toppings and vegetables in the soup. I suggest peas as an alternative for the corn and using basil in place of cilantro!