Ingredients
Scale
- 4 1/2 cups of Randall Great Northern Beans
- 2 cups of vegetable broth or stock
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 2 Poblano peppers, seeded and diced
- 1 jalapeño pepper, seeded and diced (optional)
- 7 oz. of diced chile peppers
- 2 14.5-oz cans of white sweet corn
- 1/2 cup of verde salsa
- 1 Tbsp. ground coriander
- 1 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 2 Tbsp. coconut oil
- 1/4 cup chopped cilantro
- Tortilla strips or chips
- Salt and pepper to taste
- Lime wedges
- 1 diced avocado
Instructions
- Over medium heat, add 2 Tbsp coconut oil to a large pot or Dutch oven. When oil is hot, add diced onions, poblanos, and jalepeño (if desired for heat), stirring until onions are slightly translucent and peppers have softened, about five minutes.
- Season with coriander, chili powder, and cumin, stirring to coat evenly.
- Stir in minced garlic until fragrant, 1-2 minutes.
- Add the can of diced chiles, verde salsa, and both cans of sweet corn, stirring to combine.
- Empty entire jar of Randall Great Northern Beans into chili mixture (no need to drain or rinse). Pour in 2 cups of vegetable broth or stock and mix well.
- Season with salt and pepper to taste and allow chili to come to a simmer for 30-40 minutes.
- Before serving, remove two cups of equal solid and liquid and carefully pour into blender. Pulse until smooth. Return to pot and stir to mix. This will add more body and texture to the soup.
- Ladle chili into bowls and top with diced avocado and tortilla strips, garnishing with cilantro.
- Squeeze lime wedge over toppings and enjoy!