Chili made with white beans and chicken is a carnivorous classic, but toasting your own spices in this vegetarian version adds a flavor punch so fragrant and delicious, you won’t miss the meat. This recipe comes to us from Maria of Bean a Foodie.
- 2 tbsp canola oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, diced
- 1 poblano pepper, seeded and diced
- 4 cloves of garlic, minced
- 3 tsp cumin seeds (or 1 tbsp ground)
- 3 tsp coriander seeds (or 1 tbsp ground)
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/8 tsp liquid smoke (optional)
- 4 cups vegetable stock
- juice and zest of 1 lime
- 1 1/2 cups corn kernels (about 1 cob’s worth)
- 3 15.5 oz cans white beans
- 1 15.5 oz can hominy
- 1/2 cup cilantro, roughly chopped
- Optional toppings: avocado, more cilantro, sour cream, hot sauce or shredded cheese
In a small saute pan, heat cumin and coriander seeds over medium. Toast seeds for about 60 seconds or until fragrant – be careful not to burn them. Allow to cool slightly and then grind into a powder. If you’re not using spices from seeds, skip this step.
Heat oil in a large dutch oven set over medium high heat. Add in onion, poblano, salt and pepper and saute for 7-10 minutes or until softened.
Next, add in the garlic, cumin, coriander, chili powder paprika, and liquid smoke. Saute for another 2 minutes. Add in vegetable broth ensuring to scrape up any browned bits from the bottom of the pot with your wooden spoon.
Bring soup to a boil and then add in the lime juice and zest, corn, white beans and hominy. Reduce chili until simmering and cook for another 45-60 minutes stirring occasionally.
Lastly, add in the cilantro. Taste chili and adjust for flavorings. I added some more lime zest and juice for an extra kick! If you want it spicier, add in some cayenne or hot sauce!
Serve with sliced avocado, cilantro, sour cream or cheese!