Ingredients
- 1 tablespoon olive oil
- 3 tablespoon red chilies, de-seeded and finely chopped (or green chilies)
- 2 cloves garlic
- 1 large onion, diced
- 1 cup celery, chopped
- 1 cup red bell pepper, diced
- 1 large carrot, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 ½ oz tinned jalapenos, drained and chopped
- 2 ½ cups cannellini beans, drained and rinsed (about two 15-oz cans)
- 2 tablespoon soy sauce, or tamari for gluten-free
- 3 cups potatoes, peeled and diced
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ½ teaspoon salt
- 2 tablespoon cornstarch, whisked with 3 tablespoon cold water
- 3 cups spinach, packed
Instructions
- Heat the olive oil in a large saucepan or wide frying pan over medium-high heat. Add the chopped chilies, garlic and onion and cook for 5 minutes, stirring often, until softened and fragrant.
- Add the celery, bell pepper, carrot, cumin, paprika and garlic powder. Cook for a further 4-5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the jalapenos, cannellini beans, soy sauce, potatoes, vegetable broth and nutritional yeast. Bring to a simmer, then reduce the heat to medium-low and cook for about 15 minutes, stirring frequently, until the potatoes are fork tender. Add a splash more vegetable broth if it starts to look too dry.
- Carefully transfer half of the chili to a blender or food processor and blend until smooth (let it cool for a minute and vent the lid so steam can escape). Return it to the pan and add the salt. Whisk the cornstarch with 3 tablespoons of cold water until smooth, stir it into the chili and simmer for a further 5 minutes, stirring frequently, until thickened.
- Stir in the spinach and cook for 1-2 minutes, until wilted. Taste, adjust the salt and spice, and let the chili rest for 5-10 minutes before serving with your favorite toppings.
Video
Notes
- For a gluten-free chili, use tamari instead of soy sauce.
- Store leftovers in an airtight container in the fridge for 4-5 days. Reheat on the stove or in the microwave with a splash of vegetable broth or plant-based milk, as the chili thickens in the fridge.
- To freeze, store in labelled freezer bags for up to 2 months, then thaw in the fridge overnight before reheating.
Nutrition (estimated per serving)
Calories: 331kcalCarbohydrates: 65gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2223mgPotassium: 1230mgFiber: 13gSugar: 9gVitamin A: 7353IUVitamin C: 110mgCalcium: 153mgIron: 6mg
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