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
salt to taste
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.
Add the garlic, chilies, cumin, paprika, and coriander. Cook for an additional minute.
Stir in the white beans, broth and oregano. Reduce heat to medium-low; cook, partially covered, for 25 minutes, stirring occasionally.
Uncover, stir in the corn, salt, and coconut milk until well combined; simmer for an additional ten minutes.
Ladle into bowls and top with fresh cilantro, sliced green onions, and a lime wedge.