Staff Pick - Peg H. - White Bean Chili

This comes from The Plantpure Nation Cookbook, Kim Campbell Pg 281.

Ingredients:

• Two 15-ounce cans cannellini beans rinsed and drained, divided 2 cups veg stock, divided

• 1 celery stalk, diced

• 1 onion, diced

• 4 garlic cloves, minced

• 1 jalapeno pepper, seeded and diced

• 1 red bell pepper seeded and diced

• 2 Tbs chopped fresh cilantro

• 1 cup frozen corn

• 1 1/2 cups canned white hominy, rinsed and drained

• 1/2 t cumin

• 1/2 t ground coriander

• 1 t chili powder

• 2 Tbs nutritional yeast

• 2 t lime juice

• One 8-ounce can green chili peppers

• 3/4 t salt

• 1/4 t pepper

Instructions:

1. Place one can of the cannellini beans in a blender with 1 cup of the veg stock and blend until smooth and creamy.

2. In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeno, and bell pepper in 1/2 cup of veg stock.

3. To the pot of vegetables, add the remaining 1/2 cup veg stock, the remaining can of the beans, the creamy bean mixture, and the remaining ingredients. Cook over medium heat for 20-30 minutes or until vegetables are tender and broth is creamy.