Photo courtesy of Running on Real Food (recipe has been slightly modified)

There's no more comforting food on a cold winter night than a steaming bowl of chili. This white bean recipe provides a deeply satisfying plant-based option with just a touch of heat. It's hearty enough for a dinner with a side salad, or bring it to work for a ready-to-go lunch. 

White Bean Chili

Prep time: 10 min

Makes 4 servings

Ingredients:

• 3 cups vegetable broth
• 4 cloves garlic, peeled and minced
• 2 (15 oz.) white beans, drained
• 1 (7 oz.) can jalapeno slices, drained or 1 fresh jalapeno, seeds removed and diced
• 4 yukon gold potatoes, diced
• 8 oz. vegan cream cheese
• White chili seasoning (1/4 tsp ground cloves, 1 Tbsp. chili powder, 2 Tbsp cumin, 2 tsp garlic powder and 2 tsp maple syrup)
• Salt and pepper to taste
• 1 cup chopped white onion
• 1 cup chopped green bell pepper
• 1 cup frozen corn
• Optional add ins (tortilla strips, fresh lime juice, sliced green onion and cilantro)

Directions:

1. Heat a bit of olive oil in a stock pot. Fry the onions and bell pepper until soft (about 5 minutes). Add the minced garlic and fry for 1 more minute.
2. Add the vegetable broth, vegan cream cheese, white chili seasoning, jalapenos and potatoes. Cook for about 10 minutes on medium heat. Season with salt and pepper.
3. Add the beans and corn and cook for another 5 minutes.
4. Serve in bowls and enjoy.

Notes:

• Double the recipe and freeze the remainder into smaller portions for a quick lunch.