Vegan 6 Bean White Chili

Vegan 6 Bean White Chili

You can listen to us make this soup in . . .

Ep. 7 Chillin’ with Chili . . .

The more beans the better. The more beans the better. The more beans the better. The more beans the better. The more beans best.


1 15oz can wax beans
1 15oz can butter beans
1 15oz can cannellini (white kidney)
1 15oz can great northern beans
1 15oz can garbanzo beans
1 15oz can white beans
1 25oz can hominy
1 16oz bag frozen jumbo corn
4 cups water
4 cups vegetable stock
12 med tomatillos
18 small sweet yellow peppers
2 heads of garlic
1 large white onion
3 tablespoon cumin
3 teaspoon ground coriander
2 teaspoon sal y limon (sour salt/lime salt) 1.5 teaspoon white pepper
3 teaspoon light olive oil
2 habanero peppers
1 serrano pepper

Drain and rinse beans, hominy & corn, put in crockpot (or large pot) with water & vegetable stock. In food processor chop fine the tomatillos, yellow peppers, onion and garlic, add to the crockpot. Separate the spice dumps into 3 batches and stir into soup at the begging, middle and end of the cooking process, adding a teaspoon of olive oil with each spice dump.
Float the habanero and serrano peppers on top of the soup. At the end of the cooking process remove & chop the hot peppers fine and set aside for people to add more heat to their liking.

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