This vegan white bean chili with potatoes and lots of vegetables is the perfect comforting dinner that's ready in 35 minutes. It has a perfect amount of spice, with hearty, earthy flavors! You will love this family-friendly meals.
Start by heating the olive oil in a large saucepan or wide frying pan over a medium-high heat, then add the chilli peppers, garlic, and onion. Cook for 5 minutes, until softened and fragrant.
Add the celery, peppers, carrots, cumin, paprika and garlic powder. Continue cooking for a further 4-5 minutes, until the vegetables soften.
Add the jalapeno peppers, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer and cook, stirring frequently, for around 15 minutes, until the potatoes are fork tender. Add more vegetable broth if it starts to look too dry.
Carefully pour 1/2 of the chili into a blender or food processor. Blend until smooth, then return back to the pan together with salt and cornstarch, and simmer for a further 5 minutes, stirring frequently.
At the end, stir in the spinach and serve once the spinach wilts.
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Notes
You can keep this chili in the fridge for 4-5 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of vegetable broth or plant based milk when you do so as it will thicken up in the fridge.
To freeze, store it in labelled freezer bags for up to 2 months, allowing to thaw in the fridge overnight before reheating as instructed above.