Vegan White Bean Chili
Vegan White bean chili is a very nice change from the heavier red bean chili. It is completely different in flavor with mild green chiles and select spices.
Servings: 6
Ingredients
- 16 ounces dried navy beans
- 6 cups vegan vegetable stock
- 1 tablespoon coconut oil I omitted this and just used some broth instead
- 1 small yellow onion diced
- 3 to 4 cloves garlic finely chopped
- 1 4-ounce can mild green chiles
- 1 tablespoon nutritional yeast
- 2 teaspoons ground cumin
- 11/2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper I left this out because of my daughter and just used slightly more black pepper
- 1/4 teaspoon ground cloves
- Pinch of freshly ground black pepper
Instructions
- Pick through the beans to make sure there are no pebbles. Rinse. Soak overnight, covered by at least 2 inches of water. The beans will swell.
- Drain the beans.
- Pour the beans into a large soup pot. Add the vegetable stock and bring to a boil.
- Lower the heat and simmer over medium heat.
- In a saucepan, heat the coconut oil over medium-high heat. When the oil is hot, add the onion. Sauté for about 10 minutes.
- Add the garlic and chiles and cook for a couple more minutes.
- Add the vegetable mixture to the beans.
- Add the remaining ingredients to the soup pot.
- Cover and cook over medium heat for about 11/2 hours, stirring occasionally.
- This soup goes really well with corn bread.
- Storing in the refrigerator:
- Will keep covered in the refrigerator for 2 to 3 days.
- Freezing: Let cool to room temperature. Freeze in hardsided freezer containers for up to 3 months. To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
- Reheating: Place in a saucepan and heat through.