Vegan white bean chili

This easy one pot recipe is gluten free, dairy free, vegan, egg free, and nut
free.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour, 5 minutes

Main Course

American Mexican

Vegan Dairy Free Vegetarian Gluten Free egg free nut free

Instructions

1 Remove the husks from the tomatillos and clean under the husks. Broil the
tomatillos and poblanos on high until the skin starts to char. This should take
around 5 minutes.
2 Cut the celery, onion, and garlic into small pieces.
3 Heat a large pot or dutch oven over medium heat then add vegetable oil. Sauté
the onions over medium heat for 10 minutes. Add the celery and cook for 10 more
minutes. Add the garlic and cook for another 5 minutes.

You should cook the vegetables in the same pot you plan to simmer the chili in.
No need to dirty any extra dishes!
4 Roughly chop the poblanos and roasted tomatillos.
5 Add all other ingredients other than cornstarch and the salt to the pot you used
to sauté the vegetables. Simmer the chili over medium low heat for 20 minutes.
6 When the chili is almost done cooking, mix the cornstarch with equal parts cold
water in a separate bowl. Pour the cornstarch mixture into the chili and stir
the chili a few times.
7 Taste the chili to determine whether it needs more salt. If the chili tastes
bland and the favors all blend together, that is a sign that the chili could use
a little more salt to enhance the other flavors.

The exact amount you need will vary based on the salt content of the beans and
vegetable broth you use. We recommend adding 1 – 2 pinches of salt at a time
then tasting the soup.