A delicious take on chili, modified from this recipe. I served it over some baked potatoes and topped with avocado. YUM.
- 3 cans white beans
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 jalapeno (seeds removed if you want to tame the spiciness), chopped
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- 1 Tbsp+ cilantro
- 2 cups veggie broth (or less liquid if you want it less soupy)
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chili powder
- 3/4 tsp salt, if beans are unsalted
- fresh lime juice, to taste if you want (maybe 1 lime)
- baked potatoes for serving, if you wish
- toppings as you wish – avocados, tomatoes, tortilla strips
Puree one can of white beans in a food processor and place into a soup pot. Place red pepper, green pepper, jalapeno, onion, garlic, and cilantro in food processor. Pulse until it’s the consistency of salsa. Place into the soup pot. Add veggie broth, remaining beans (unprocessed) and spices and simmer until soft. Stir in lime juice if you wish.
If you are serving over baked potatoes, either salt the potatoes or add more salt to the chili, as needed. Top with any toppings you’d like!