Vegan White Bean Chilli
This Vegan White Bean Chilli is a great alternative to regular vegan chilli. It has a rich, indulgent sauce that still packs a punch.
Servings: 4 people
Calories: 139.53kcal
Equipment
- 1 high speed blender
Ingredients
- 3 tbsp olive oil
- 1 large onion peeled and diced
- 2 sticks celery diced
- 1 jalapeño seeded and diced
- 4 cloves garlic peeled and minced
- 4 tomatillos diced
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- 1 bunch coriander including the stalks
- 1 tin cannelini beans
- 1 tin butter beans
- 750 ml vegetable stock
- 1 lime juice only
Instructions
- In a large saucepan, heat the olive oil over a medium heat before adding the onions, celery and a pinch of salt.
- Cook for 5 minutes until just starting to soften before adding the green pepper and jalapeno.
- Cook for a further 5 minutes before adding the garlic and tomatillos.
- Once all of the vegetables are cooked, take 2 ladles and add them to a blender along with half of the stock, the coriander stalks, and 1/3 of the beans.
- Process until you have a thick liquid.
- Stir in the cumin, oregano and chili powder and cook 1 additional minute.
- Add the white beans along with the liquid from the blender and the remaining stock.
- Bring to a boil, reduce the heat and simmer for 15 minutes or until thickened.
- Add the lime juice to taste.
- Serve with the coriander leaves.
Nutrition
Calories: 139.53kcal | Carbohydrates: 10.26g | Protein: 1.28g | Fat: 11.06g | Saturated Fat: 1.54g | Polyunsaturated Fat: 1.31g | Monounsaturated Fat: 7.78g | Sodium: 769.68mg | Potassium: 242.87mg | Fiber: 2.07g | Sugar: 5.01g | Vitamin A: 780.52IU | Vitamin C: 13.02mg | Calcium: 33.64mg | Iron: 0.79mg