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Plant-Based White Chili

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion diced
  • 2 green bell peppers diced
  • 1 jalpeno pepper finely diced
  • 1-3 cloves garlic minced
  • 1 tbsp adobo seasoning
  • 1 tbsp oregano
  • 2 tsp coriander
  • 1-2 tsp garlic powder
  • 1/4 tsp sea salt if adobo seasoning isn't salted
  • 1/4 tsp black pepper
  • 2 cups corn frozen
  • 3/4 cup millet uncooked, rinsed and drained
  • 5 cups vegetable broth
  • 2 15 oz can white beans rinsed thoroughly and drained
  • 1/2-1 cup almond milk
  • 2 tbsp tahini

Instructions

  1. In a large pot, saute your chopped onion, bell peppers, and jalapeno pepper in olive oil for 3-5 minutes, or until translucent. Add minced garlic and spices and saute 1-2 minutes or until fragrant. 

  2. Mix in frozen corn and millet. Pour vegetable broth into the pot, bring to a boil, cover, and let simmer 30 minutes.

  3. Remove lid and add in white beans. Continue cooking for 10-15 minutes, or until millet is thoroughly cooked.

  4. Stir in 1/2 cup of almond milk. Add more if needed. 

  5. Mix in 2 tbsp of tahini until well incorporated. 

  6. Serve with fresh cilantro, a squeeze of lime juice, and avocado slices. Store in refrigerator for up to 4 days and freezer for up to 3 months.