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Easy White Bean Chili - Gluten Free and Vegan

This white bean chili is a super simple recipe, perfect for cold winter nights. It's both gluten free and vegan, so perfect if you have a family like mine with a few different dietary needs.

Course Entree
Cuisine Gluten Free
Keyword vegan
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 people
Author jodi stewart

Ingredients

  • 1 4 oz can green chiles
  • 2 tomatillos
  • 1 tbsp cumin
  • 4 cups vegetable broth A 32oz box of broth is 4 cups
  • 3 15oz can white beans drained
  • 10 oz frozen seasoning blend
  • 1 tbsp minced garlic
  • 2 tbsp potato starch or corn starch dissolved in 1/4 cup cold water optional

Instructions

  1. To remove paper skin from tomatillos, let them sit in just-boiled water for 10 seconds. Remove and rinse under cold water. The skin should come right off and there should be no sticky residue left behind.

  2. Blend tomatillos with canned chiles and set aside

  3. In a very large soup pot, add the cumin and cook over low heat until you can smell it.

  4. Add frozen seasoning blend, garlic, broth and blended tomatillos and bring to a boil.

  5. Reduce heat, cover, and simmer for 5 minutes.

  6. Add beans and cook until heated through.

  7. Optional: Use a potato masher to mush up some of the beans.

  8. Optional: dissolved potato starch or corn starch in cold water. Add gradually, a spoonful at a time while cooking to thicken the broth.