This Vegan White Bean Chili is super flavourful, comforting and healthy. A subtly spiced, rich white sauce filled with creamy white beans, green peppers and nutty sweetcorn.
Course Main Course
Cuisine Mexican
Keyword vegan white chili, vegetarian chili, white bean chili
Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot
Fry for around 7 minutes until softened
Add the cumin, oregano and cayenne and fry for a minute until fragrant
Add the almond milk, stock cube, sweetcorn, white beans and salt + pepper, along with some extra water if necessary
Bring to the boil and simmer for around 10 minutes until everything is cooked through
Dissolve the cornflour in a splash of water in a small bowl, until you get a white liquid (make sure it's not too thick)
Making sure it has dissolved completely, carefully add it a tiny bit at a time, stirring well so that it doesn’t clump up
Keep heating for a couple of minutes until thickened
If the texture of the sauce looks too thick after you've added the cornflour, add extra water, if it's looking too thin, add extra cornflour by dissolving it in water first etc.
Serve with desired ingredients
Notes
Be very careful with cornflour as it can easily turn clumpy and ruin your dish. Dissolve it first in a tiny splash of water in a small bowl, until you get a small amount of white liquid (make sure it's not too thick). Make sure it has dissolved completely. Don't add the cornflour mixture until the sauce is hot and bubbling, and add it carefully a tiny bit at a time, stirring well to ensure it doesn't clump. If the texture of the sauce looks too thick after you've added the cornflour, add extra water, if it's looking too thin, add extra cornflour by dissolving it in water first etc.This dish keeps covered in the fridge for up to a few days, and freezes well too. Reheat in the microwave or in a pot on the hob (stove) until piping hot.