White Bean Chili
12 ingredients
4 steps
Ingredients
- 3 yellow onions, diced
- 2 poblanos, seeds removed and diced
- 6 cloves of garlic, minced
- 3 tablespoons of grapeseed (or another high-heat oil)
- 1/3 cup of cilantro, chopped
- 2 14oz cans of organic cannellini beans
- 1 tablespoon of oregano
- 1/2 teaspoon of cayenne
- 1/2 teaspoon of cumin
- 2 cups of vegetable broth
- 1 cup of unsweetened rice milk
- 2 cups of sour cream or plain greek yogurt
Directions
-
1In a large, heavy pot, heat the oil over medium heat and add the onions, garlic, and poblanos. Cook for about 5 minutes, until the onions are translucent.
-
2Add the cannellini beans, cilantro, oregano, cayenne, + cumin. Stir and cook for about 1 minute.
-
3Then add the vegetable broth + unsweetened rice milk. Give it a good stir, bring it to a boil, then reduce to a simmer. Cook uncovered for about 30 minutes. The chili should start to reduce and thicken.
-
4Add the sour cream or yogurt and give it a good stir to combine and then remove the chili from the heat. Give it a taste and adjust any seasoning accordingly. Serve warm with your favorite toppings.
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