Creamy White Bean Chili

Ingredients

• 4½ cups cooked white beans* (3 (15-ounce cans), rinsed and drained, divided)
• 3 cups vegetable broth (divided)
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (chopped)
• 1 poblano pepper (stemmed, seeded, and diced)
• 1¼ teaspoons sea salt
• 1 (4-ounce) can diced green chiles
• 4 garlic cloves (chopped)
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• 2 tablespoons lime juice, freshly squeezed (plus wedges to serve)
• Black pepper, freshly ground
• Fresh cilantro
• Sliced jalapeño or serrano peppers
• Diced avocado
• Sliced green onions

Method

1. First, in a blender, place one can of the drained white beans and 1 cup of the broth and blend until smooth. Set aside.
2. Then, warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring from time to time, or until softened. Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds. Add the remaining 2 cups broth and 2 cans drained white beans. Simmer for 10 minutes.
3. Next, add the bean puree, stir, and simmer, uncovered, for 25 to 35 minutes, stirring from time to time, until thickened. Remove from the heat, let sit for 10 minutes to continue to thicken, then stir in the lime juice. Taste and adjust the seasoning and enjoy with desired toppings and lime wedges for squeezing.

Nutrition

Nutrition is estimated per serving from standard food databases and is a guide rather than a measurement — actual values vary with ingredients, brands and portion size.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.