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!



• 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


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

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