Mexican White Bean Chili (Gluten-Free, Dairy-Freee, Vegan Optional)
Is there ever a bad time of year for chili? I don’t think so, but when the weather outside is rainy or cold, a big bowl of warm, inviting chili is just riiiiight!
Chilis or soups are a big go-to for me when I’m not feeling up to cooking a bunch or am craving comfort food. A little bit of prep, a bit of simmering, and you’re done. Plus chilis typically yield a couple meals of leftovers.
It’s been raining all day and even snowing a bit on the mountains in the distant. It’s really making me itch for the slopes. I can’t wait to get up there and get some runs in!
Anyway, this chili would be perfect for an apres-ski meal. It’s full of protein-packed beans (and chicken if you go that route), and colorful vegetables in a creamy broth with a little kick. A great alternative to heavy, tomato-based chilis, this version could be described as a mix between tortilla soup and chili.
I know I’ll be making this more than once, especially since December is right around the corner. Can you believe it?
MEXICAN WHITE BEAN CHILI
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 medium red capsicum pepper, chopped
- 3 garlic cloves, minced
- 2 cups chicken or vegetable broth (veggie for vegan version)
- 2 (15 oz) cans great northern beans, rinsed and drained
- 2 cans (4 oz) chopped green chilies
- 1 can (14 oz) whole kernel corn, rinsed and drained
- 1 tsp salt, additional to taste
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp pepper, additional to taste
- 1/4 - 1/2 tsp cayenne pepper
- Red pepper flakes, to taste
- 1 Jalapeño pepper, sliced and seeded
- 1 rotisserie chicken, pulled and shredded (optional, not for vegan version)
- 6 oz cream cheese/vegan cream cheese
- Tortilla chips, shredded cheese/vegan cheese, sliced avocado, and chopped cilantro, optional for topping
- In a large saucepan, heat oil over medium heat and sauce onion, capsicum, and garlic until just tender.
- Add broth, beans, chilies, corn, and seasonings.
- Bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until beans are heated through.
- Remove from heat and stir in cream cheese, jalapeño pepper, and as much or as little chicken as you prefer.
- Top with tortilla chips, cheese, avocado, and cilantro if desired.