White Bean Vegan Chili

bakerita.com

Tori Hunt

2 tablespoons olive oil

1 small white onion diced

½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)

3 garlic cloves minced

1½ teaspoon cumin

2 tablespoons tapioca flour

1 lb. yukon gold potatoes chopped into ½” cubes

4 cups vegetable broth

2 (15 oz.) cans white beans, drained

1 cup corn kernels canned or frozen are fine

1 (12 oz.) jar salsa verde (I used Trader Joe’s)

1 (4 oz.) can green chiles

½ teaspoon kosher salt or to taste

¼ teaspoon ground black pepper

¼ teaspoon dried oregano

Cilantro, tortilla chips, avocado + lime wedges to serve

Directions at bakerita.com

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