creamy white bean chili

By dhoffmanlatter

Ingredients

• 2 tablespoons olive oil
• 1 small white onion diced
• ½ jalapeño pepper seeded and minced (you can use the whole pepper for a spicier chili)
• 3 garlic cloves minced
• 1½ teaspoon cumin
• 2 tablespoons tapioca flour
• 1 lb. yukon gold potatoes chopped into ½” cubes
• 4 cups vegetable broth
• 2 (15 oz.) cans white beans, drained
• 1 cup corn kernels canned or frozen are fine
• 1 (12 oz.) jar salsa verde (I used Trader Joe’s)
• 1 (4 oz.) can green chiles
• ½ teaspoon kosher salt or to taste
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried oregano
• Cilantro, tortilla chips, avocado + lime wedges to serve

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.

Step 2

Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.