Vegan Poblano White Bean Chili

Smoky and spicy, this hearty vegan poblano white bean chili is loaded with corn and hominy. It’s thickened with mashed beans. Top it with diced avocados and crumbled tortilla chips.

January and February are when my soup consumption is at its max.

And I love it!

There are so many reasons why hot soup is one of the best things about these months. Here are just a few:

Vegetables – Tied with salad, soup is an easy way to pack in well beyond the recommended daily amount of veggies. Plus you can improvise and use pretty much whatever you have on-hand.

Pantry Ingredients – From canned tomatoes and beans to dried spices, you can go big on ingredients that have a long shelf-life.

Leftovers – Stashed away for a busy day, soup is a total meal saver. I get excited to reorganize my freezer just to maximize my soup storage.

Time – In general, soup is easy to make. Once you finish the required chopping and prep, the pot simmers and you can do something else, while periodically checking on it.

Is Chili Soup?

Yes! I think of chili and stew as types of soup.

When I make this vegan white bean poblano chili, my husband always questions whether it is soup or chili.

That’s because he thinks of chili as having a tomato base rather than broth.

But don’t get me started on defining chili.

My hometown Cincinnati has its own signature chili that is thick and spooned on top of spaghetti instead of being served in a bowl with a spoon—something I still can’t quite understand.

This white bean chili is smoky, spicy, and very filling.

It is loaded with cannellini beans, corn and hominy.

If you aren’t familiar with hominy, it is corn that has been soaked in a mineral bath, which removes the hull and germ of the corn. As a result, the kernel grows twice its original size.

I am a big fan of hominy because of its satisfying texture and bite.

How To Make Vegan Poblano White Bean Chili

First, I preheat the broiler on high for the poblano peppers.

I broil the peppers to bring out their smoky flavor.

Once they are charred all over, I put them in a bowl, cover it and let the condensation do some of the work before I rub off the skin.

Then I remove the stem and seeds and chop the peppers.

After that, I move on to the stove heating oil to sauté onions. When they start to soften, I add minced garlic and spices including cumin, chili powder, oregano, salt and pepper.

Next, I stir in the beans (except for 1 cup), the chopped poblano peppers, corn, hominy, vegetable broth and water and bring the mixture to a boil and reduce the heat to simmer the chili.

With the cup of beans, I mash them with a fork and then whisk them into the chili.

The mashed beans help to slightly thicken the broth. I use the same technique with my three-bean chili.

When the chili finishes bubbling and simmering, I ladle it into bowls and top them with diced avocados, cilantro and crumbled tortilla chips.

For the cilantro, I sprinkle on both chopped and whole leaves.

If you can find them, use the chips that have a hint of lime flavor.

Vegan Poblano White Bean Chili

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: Serves 4-6 1x

Print Recipe

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Description

Smoky and spicy, this hearty vegan poblano white bean chili is loaded with corn and hominy. It’s thickened with mashed beans. Top it with diced avocados and crumbled tortilla chips.

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Ingredients

Scale 1x2x3x

• 2 poblano peppers
• 1 tablespoon olive oil
• 1 small white onion, roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1–15 ounce can sweet corn kernels, rinsed and drained
• 1–28 ounce can hominy, rinsed and drained
• 2–15 ounce cans cannellini beans, rinsed and drained
• 4 cups low sodium vegetable broth
• 3 cups water
• Diced avocados, cilantro and crumbled tortilla chips for serving

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Instructions

1. Preheat the broiler on high with the rack in the top of the oven. Place the poblano peppers on a foil-lined sheet pan. Broil the peppers, about 2 minutes per side until charred. Place the peppers in a bowl and cover. Let the peppers sit for 10 minutes before using a towel to rub off the skin. Remove the stem and seeds from the peppers and roughly chop them.
2. In a large saucepan, heat the olive oil over medium high heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, cumin, chili powder, oregano, salt and pepper and continue cooking until fragrant, about 1 minute.
3. Add the chopped poblano peppers, corn, hominy, and the beans, reserving 1 cup. Pour in the vegetable broth and water. Bring the mixture to a boil and reduce the heat to simmer the chili.
4. Mash the reserved cup of beans with a fork and stir it into the chili.
5. Simmer for 20-25 minutes until the soup has reduced and thickened slightly.
6. Spoon the chili into bowls and top with diced avocados, cilantro and crumbled tortilla chips.

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