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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.


  • 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


  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.