White Bean Chili

My chili recipe was on my client menus last week and I realized I have’t tried making a new chili recipe in *years* because I love that one so much. I was pleased with how this one turned out, and how different it is from my original recipe! This White Bean Chili is lighter than my other one, and was great in our crock pot as a weeknight meal ❤ I served this with Roasted Brussel Sprouts w Coconut Bacon

Last week I also made Stuffed Sweet Potatoes with Nutritional Yeast Cheeze Sauce and Strawberry Banana Overnight Oats 🙂


-2 bell peppers, chopped

-1 large yellow onion, chopped

-3 cloves garlic, minced

-4 Cups vegetable broth

-4 15 oz cans white beans (cannellini, navy, garbanzo), rinsed & drained

-4 oz can green chilies *do not use if you don’t like spice*

-1 Tablespoon chili powder

-2 1/2 teaspoons cumin

-1 teaspoon oregano

-1 teaspoon paprika

-Pink himalayan salt & black pepper to taste

-1/4 teaspoon cayenne pepper *do not use if you don’t like spice*

-1 Cup (frozen) white sweet corn

Cashew Cream

-1/2 Cup cashews, soaked

-1 Tablespoon lemon juice


-Add 2 – 3 Tablespoons of water (or extra virgin olive oil) to a large pot & heat over medium heat until simmering. Add the peppers, onion, & garlic, & cook for about 5 minutes, stirring occasionally & adding an extra splash of water as needed

-Add remaining ingredients, except cashews, lemon juice, & corn, & bring to a boil. Reduce heat to a simmer & cover, continue to cook for about 40 minutes *or, you can add all ingredients to slow cooker & cook it that way instead*

-While the chili is cooking, make the cashew cream. In a high speed blender, combine soaked cashews with 1/2 Cup water & lemon juice. Blend on high until smooth. Adding an extra 1/4 Cup of water (I used almond milk instead) as needed

-After 40 minutes, stir in the frozen corn & cashew cream. Turn the heat up to medium & cook until heated through

White Bean Chili



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