Vegan Bean Chili With Creamy Cannellini Beans, Green Chiles & Spinach
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 15-ounce cartons cooked cannellini beans
  • 2 4.5 cans roasted green chiles
  • 1 cup of Silk unsweetened Soy milk
  • 2 tablespoons cornmeal
  • 2-3 cups vegetable broth plus ½ cup for sautéing
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 Jalapeno, chopped
  • 5-ounces of fresh spinach
  • 1 tablespoon plus 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons fresh chopped cilantro, for garnish
  • Tortilla chips for serving (optional)
Instructions
  1. Heat ½ cup vegetable broth in a large saucepan over medium high heat. Add the onions and sauté for 3-4 minutes. Add the garlic and sauté for another minute or two. Add the chopped jalapeños, cumin, paprika, cayenne, salt and pepper. Saute for another 5-7 minutes adding more vegetable broth if sticking, stirring frequently.
  2. Add 2 cups of vegetable broth, green chilies and rinsed beans. Bring to boil and reduce to a simmer and cook for 10 minutes.
  3. Whisk together the corn meal and soy milk. Add to the saucepan. Bring back up to a simmer. Add the spinach and cook for another 6-8 minutes or until thickened.
  4. Serve in bowls topped with chopped fresh cilantro. Serve tortilla chips on the side.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-bean-chili/