Vegan white bean chili

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a large pot, start by cooking the onion, carrot and celery on medium heat for 5-7 minutes. Add a small amount of oil or water so the veggies don't burn. Add a pinch of salt and black pepper.

Step 2

When the veggies are softened, add the cumin, oregano and garlic. Stir and cook for about one more minute.

Step 3

Then, add the flour and stir constantly for about 30-60 seconds while scrapping the bottom of the pot. Add the veggie broth and mix very well using a whisk until there are no clumps anymore (whisk for 30-60 seconds).

Step 4

Add the almond milk, beans, frozen corn and canned chiles. Bring to a gentle simmer, then reduce the heat to medium-low. You don't want to cover the pot so the excess liquid can evaporate. Remove the pot from the heat when the chili reached the thickness you want, about 20-25 minutes.

Step 5

When done, add the lime juice, cilantro and adjust the seasoning. Serve warm and top with more fresh cilantro, diced avocado, tortilla chips and sliced jalapeno. Enjoy!