Vegan White Bean Chilli

Ingredients

For 4 portions

• 🏺 1 Tbsp olive oil
• 🧅 1 large onions
• 🧄 3 cloves garlic
• 🌶️ 2 medium jalapeno peppers
• 🌿 2 Tsp cumin powder
• 🌿 1 Tsp oregano
• 🥕 750ml vegetable broth (rehydrated stock cube)
• 🫘 2 cans (drained) white beans, canned
• 🫘 1 can (drained) chickpeas, canned
• 🌶️ 100g canned green chilli peppers
• 🌽 1 drained 200g can canned sweetcorn
• 🥛 100ml plant-based cream alternative
• 🍋 2 Tbsp fresh lime juice
• 🌿 3 Tbsp fresh coriander
• 🧂 0.5 Tsp salt
• 🌿 0.25 Tsp black pepper
• 🥛 4 Tbsp soy yoghurt alternative

Method

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 6–8 minutes until soft.
2. Add the crushed garlic and the finely chopped jalapeños (seeded for a milder chilli) and cook for 2 minutes. Stir in the cumin and oregano and cook for 30 seconds until fragrant.
3. Pour in the stock and add the white beans, chickpeas, chopped green chillies and sweetcorn. Bring to the boil, then simmer for 15 minutes, uncovered.
4. Scoop out two ladlefuls, blend them until smooth (or mash well with a fork) and stir them back in. This makes the chilli thick and creamy.
5. Stir in the plant-based cream and simmer for 5 minutes more, until thick enough to hold a spoon's trail.
6. Add the lime juice and season with the salt and pepper to taste.
7. Serve in bowls, topped with a spoonful of soy yoghurt and the chopped coriander. Good with tortilla chips or rice. It keeps for 4 days in the fridge and freezes well.