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Vegan Poblano White Bean Chili

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

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.

Ingredients

  • 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
  • 115 ounce can sweet corn kernels, rinsed and drained
  • 128 ounce can hominy, rinsed and drained
  • 215 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

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