Vegan White Chili



  • 1 tbsp. olive oil

  • 1 medium onion, diced  

  • 1 poblano pepper, seeded and white ribs removed, finely diced 

  • 2 stalks celery, diced   

  • 2 cloves garlic, minced

  • 1 can green chilies

  • 2 tsp. ground cumin

  • ½ tsp. paprika

  • 1/2 tsp. ground coriander 

  • 2 (15.5-oz) cans white beans such as cannellini, drained and rinsed

  • 4 c. vegetable broth

  • 3/4 tsp. dried oregano

  • 2 ears of fresh corn, kernels removed

  • 1/3 c. canned unsweetened coconut milk

  • chopped fresh cilantro leaves

  • sliced green onion

  • 1 avocado, seed and peel composted, flesh cubed

  • lime wedges

  • salt to taste

Preparation Instructions

  1. Heat oil in large pot or Dutch oven over medium heat; add the onion, poblano, and celery, and cook, stirring occasionally for about 8 minutes, or until veggies are softened.

  2. Add the garlic, chilies, cumin, paprika, and coriander. Cook for an additional minute.

  3. Stir in the white beans, broth and oregano. Reduce heat to medium-low; cook, partially covered, for 25 minutes, stirring occasionally.

  4. Uncover, stir in the corn, salt, and coconut milk until well combined; simmer for an additional ten minutes.  

  5. Ladle into bowls and top with fresh cilantro, sliced green onions, and a lime wedge.

Recipe by Dawn Hutchins of    Florida Coastal Cooking & Wellness

Recipe by Dawn Hutchins of Florida Coastal Cooking & Wellness