You already know we Stan for Chrissy Teigen and alllll of her recipes. When looking for something hearty without meat (hello, #MeatlessMondays) we found her recipe for White Bean Chili and gave it a try. Creamy and hearty, this chilli that replaces meat with white beans and packs that spicy kick you know we love with a jalapeño. This recipe is perfect for lunch or dinner on those extra cold days that you want something satisfying but don’t want to take all day making it.
Though this recipe is vegetarian, you can simply make it full vegan by omitting the sour cream at the end. TBH I tried it with and without sour cream and it really doesn’t need it. The beans make this chilli extra creamy so you’re good to go full vegan and not feel like you’re missing a thing. You can also make this gluten-free by choosing cornstarch. Yum!
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp dried coriander
- 1 large carrot, diced
- 2 large ribs celery, diced
- 1 medium jalapeño, seeded and diced
- 2 tablespoons flour, cornstarch, or potato starch
- 2 (14.5-oz) cans great northern or other white beans, undrained
- 4 cups vegetable broth
- ½ cup sour cream, plus more for serving (optional)
- Cilantro leaves, for garnish
- Lime wedges, for serving
- Salt and pepper to taste
Click HERE for full instructions from Chrissy.
This really is one of our favourite ways to warm up this season. Tag us here if you try this one at home!