White Bean Chili

This alternative to red chili has a southwestern flair and is chock-full of vegetables and beans. It’s a true crowd-pleaser!

2 15-ounce cans cannellini beans, rinsed, drained, and divided

2 cups vegetable stock, divided

1 celery stalk, diced

1 onion, diced

4 garlic cloves, minced

1 jalapeño pepper, seeded, ribs removed, and minced. (Leaving the seeds and ribs increase the heat a lot.) (optional)

1 red bell pepper, seeded and diced

1 cup cup frozen corn

1 ½ cups canned white hominy, rinsed and drained

1 ½ Fire Roasted Tomato, Drained and Diced.

½ tsp cumin powder

½ tsp coriander

1 tsp chili powder

2 Tbsp nutritional yeast flakes

2 tsp lime juice

1 8-ounce can green chili peppers

¾ tsp sea salt

2 Tbsp chopped fresh cilantro

Note: Ingredients may have been altered from the original.

Directions at nutritionstudies.org

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