Creamy Vegetarian White Chili

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Cooking time: 1 h. 25 min

Servings 1

This creamy bean soup cooks in 30 minutes. It's a simple yet soothing meal that's perfect for a busy weekday night, and is also very easy to prepare by a vegan.

Olive oil

1 tbsp.
Onion, diced

1 pcs.
Garlic cloved, finely chopped

4 pcs.
Green chili, deseeded and finely chopped

1 pcs.
Ground cumin

1 tsp.
Dried oregano

1 tsp.
Cayenne pepper

tsp.
Plain flour

2 tbsp.
vegetable stock

1 fl. oz.
Cannellini beans

2 cans
Sweetcorn, caned, frozen or fresh

5,5 fl. oz.
Juice of lime

1 pcs.
Sour cream

cups
Salt and pepper

to taste

Calories

458 kcal
Protein

23 g
Fat

8 g
Carbohydrates

78 g

Pour in the olive oil and sauté the onions in a skillet over medium heat for 4-5 minutes, until translucent.
Add the garlic and green chili peppers and continue cooking for another minute until fragrant. Add ground cumin, oregano and cayenne pepper and cook for another 30 seconds.
Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.
Add beans and corn and simmer for 10-15 minutes. Stir in lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread, sprinkled with extra lime wedges, chopped green chili and a drop of sour cream.