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Vegan White Bean Chili with Leeks
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5 from 12 votes

Vegan White Bean Chili

This White Bean Chili made in a pressure cooker is smoky with cumin, rosemary and jalapenos, and creamy with cashews and potatoes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: Modern American
Servings: 6 servings
Calories: 133kcal

Ingredients

  • 1 cup cannellini beans (or great northern beans, soaked for a couple of hours, then pressure-cooked until tender. My pressure cooker takes 10 minutes to cook beans without soaking them first. Alternatively, use 2 cups canned, drained and rinsed beans.
  • 1 tsp extra virgin olive oil
  • 2 leeks (washed thoroughly. Grit gathers between the leaves, so be careful to rinse them well, and cut into a small dice)
  • 4 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1 jalapeno, (chopped. Remove the white seeds if you don't want much heat)
  • 1 tsp dry rosemary
  • 1 tbsp fresh oregano, (substitute with 1/2 tsp dry)
  • 1/2 cup corn kernels
  • 2 medium potatoes, (cut a small dice)
  • Salt and ground black pepper to taste
  • 1/4 cup cashews (soaked 30 minutes and blended with 1/4 cup water into a thick, smooth paste)
  • 1/4 cup cilantro (finely minced)

Instructions

  • Heat the oil in a saucepan. Add the leeks and garlic, season with salt and pepper, and saute over medium heat until the leeks are limp, about five minutes.
  • Add the cumin, cayenne, jalapeno, rosemary, and oregano. Saute for a couple of minutes.
  • Add the corn kernels and let them heat through.
  • Transfer the entire mixture to a pressure cooker, and add the beans. If you cooked your beans in the pressure cooker first, no need to rinse the pot. Just drain off all but 1 1/2 cups of water and add the other ingredients to the beans. If using canned beans, drain and rinse the beans and add 1 1/2 cups of water or vegetable stock to the pressure cooker.
  • Give everything a good stir and put the lid of the pressure cooker on. I set the timer at 10 minutes for the chili to get cooked, with all the flavors merging well together and the potatoes soft enough to be crushable.
  • Once the pressure-cooking is done, wait until all of the steam's gone or release it following your manufacturer's directions. Carefully open the lid. Give the chili a good stir and add salt to taste. I like smashing some of the potatoes against the wall of the pot with a ladle to thicken up the chili.
  • Stir in the cashew cream. I really like this because it makes the chili so creamy, but leave it out if you absolutely don't want to add it.
  • Garnish with coriander and serve hot.

Nutrition

Calories: 133kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Potassium: 415mg | Fiber: 4g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 4mg