White Bean Veggie Chili

Overhead image of a bowl of white chili, garnished with sliced avocado, a lime wedge, and chopped cilantro.

A hearty, creamy, and mildly spicy chili, perfect for frigid winter days. We pack in two kinds of beans, along with parsnips, onions, and corn, to make our chili filling and satisfying.

Course Lunch, Main Course, Soup

Cuisine American, Mexican-inspired

Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 435kcal

Author Laura Yautz

Equipment

Ingredients

¾ cup Raw Cashews
¾ cup Water
1 tablespoon Olive Oil
1 Onion chopped
2 medium Parsnips peeled and chopped
4 cloves Garlic minced
2 teaspoon Cumin
1 teaspoon Oregano
¼ teaspoon Cayenne Powder optional
4 cups Homemade Vegetable Stock or low sodium vegetable broth
2 cans No Added Salt Great Northern Beans or Cannellini Beans rinsed and drained
2 cans No Added Salt Chickpeas drained and rinsed
1 ½ cup Frozen White Corn
7 oz can Mild Green Chilies
1 tablespoon Lime Juice
Fresh cilantro, avocado slices, and lime slices for garnish, as desired

Instructions

Combine the cashews and water, and set aside.
Heat oil in a pot over medium heat, and add the chopped onion and parsnips.
Saute until the onions are translucent and starting to brown, about 5 minutes.
Add the garlic, and saute for a minute, until fragrant.
Add the cumin, oregano, and cayenne (if using), stir, and cook for one minute more.
Pour in the vegetable stock and stir.
Add the beans, corn, and green chilies. Stir.
Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes.
Meanwhile, dump the cashews and soaking water into a blender, and blend on high until smooth.
After 20-30 minutes, remove the chili from the heat, and stir in the cashew cream and the lime juice.
Taste and adjust seasonings if needed.
Serve hot, garnished as desired.

Nutrition