This is a nice alternative to red chili. It has a Southwestern flair and is chock-full of vegetables and beans. A true crowd-pleaser!
Ingredients
• 2 15-ounce cans cannellini beans, rinsed and drained, divided
• 2 cups vegetable stock, divided
• 1 celery stalk, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 red bell pepper, seeded and diced
• 2 tablespoons chopped fresh cilantro
• 1 cup frozen corn
• 1½ cups canned white hominy, rinsed and drained
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon chili powder
• 2 tablespoons nutritional yeast flakes
• 2 teaspoons lime juice
• One 8-ounce can green chili peppers
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
Directions
Place half of the cannellini beans in a blender with 1 cup of vegetable stock and blend until smooth and creamy. In a large soup pot over medium-high heat, sauté celery, onion, garlic, jalapeño, and bell pepper in ½ cup of the vegetable stock. To the pot of vegetables, add remaining ½ cup vegetable stock, remaining half of the beans, creamy bean mixture, and remaining ingredients. Cook over medium heat for 20–30 minutes or until vegetables are tender and broth is creamy.
Yields: 4–6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
