Description
An easy vegetarian version of white chili packed with plant based protein.
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 teaspoon cumin powder
- 1 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili flakes
- 1 teaspoon oregano
- 1 1/2 teaspoons salt (more to taste)
- 1 small jalapeno, chopped
- 1 poblano pepper, chopped
- 1 green bell pepper, chopped
- 2 large garlic cloves, chopped
- 1 cup yellow corn, frozen and thawed
- 1 can chickpeas, drained
- 1 can cannelini beans, drained
- 32oz vegetable broth
- Splash of cream or milk
- 1 block extra firm tofu, crumbled
- Juice of 1 lime
- For topping: sour cream, cheddar cheese, cilantro, pickled jalapenos, tortilla chips, etc.
Instructions
- In a large stove top pot, add the olive oil and bring up to a medium heat. Add the onion and spices to the pot and sweat the onions until they just start to turn translucent. Add the jalapeno, poblano, green bell pepper, and garlic. Saute and let cook for another few minutes until the peppers begin to soften.
- Add the corn, chickpeas, and cannelini beans and stir to combine. Add the broth, cover, and let simmer for about ten minutes.
- Ladle a few spoons of the beans and a bit of broth into a blender with a splash of milk or cream of choice (let cool slightly before blending and be sure to vent your blender), and blend until smooth. Add this back to the pot and add in your crumbled tofu. Simmer uncovered for 10-15 minutes to let the chili thicken.
- Remove from heat and add the lime juice.
- Serve chili hot with toppings of choice, enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: chili
Keywords: vegetarian, chickpea, tofu, chili