Vegan Poblano White Bean Chili

Vegan Poblano White Bean Chili

moky 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


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.

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.

Add the 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.

Mash the reserved cup of beans with a fork and stir it into the chili.

Simmer for 20-25 minutes until the soup has reduced and thickened slightly.

Spoon the chili into bowls and top with diced avocados, cilantro and crumbled tortilla chips.