PP Creamy Vegan White Bean Chili

Chef: Kim Murphy, Simply Plant Based Kitchen

Makes: 6 Servings

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

INGREDIENTS

• 1 sweet onion (small), diced

• ½ jalapeno pepper, seeds removed & chopped

• 1 T minced garlic

• 1 ½ t cumin

• 1 lb Yukon gold potatoes, chopped into ½” cubes

• 2 T arrowroot powder

• 4 c vegetable broth

• 3 ½ c canned cannellini beans, drained (low sodium)

• 1 c frozen corn kernels

• 12 oz Salsa Verde, low sodium

• 4 oz diced green chilis, drained

• ¼ t black pepper

• ½ t dried oregano

• ½ c fresh cilantro, chopped

DIRECTIONS

1. Add onion, garlic, and jalapeno to a large stockpot and water sauté on medium heat for 5 min.

2. Add the rest of the ingredients, except cilantro, and stir to combine well.

3. Bring to a boil, then lower heat and simmer for 30 min, stirring often, until potatoes are tender.

4. Top with fresh cilantro before serving.

TIPS

1. Great to serve with lime wedges, avocado, or baked tortilla chips!

2. Arrowroot is the least processed for thickening the soup, but tapioca flour works well, too. You can use corn starch, too, but only use 1 T.

Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.