Mon Feb 19 2024
Creamy White Bean Chili Noodle Bowl
This comforting white bean chili noodle bowl is a real people pleaser. It’s hearty, warming and full of flavour.
SERVINGS:
COOKING TIME:
Ingredients
Bean Chili
- 2 cans white beans
- 2 yellow onions, roughly chopped
- 2 celery, sliced
- 1 jalapeño, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp cumin
- 2 tsp dried oregano
- 2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp pepper
- 5 dried lime leaves
- 3 cups vegetable broth
- 400 g frozen corn
- 1 lime, zest + juice
- 4 portions noodles, of choice
- 1 cups plant-based heavy cream
Topping
- 3 avocado, sliced
- 1 jalapeño, sliced
- 0.25 batch pickled red onion
- 2 tbsp cashew parmesan
- handful tortilla-chips, crushed
Instructions
- Purée half of the beans (1 can) with its liquid until smooth in blender or food processor. Strain and rinsed the other can of white beans, set aside.
- In a large saucepan heat coconut oil to medium-high heat. Add onion, garlic, celery and jalapeño and cook until veggies are softened and starting to golden, about 10 minutes.
- Stir in all spices (cumin, oregano, coriander, chili, turmeric, sal and pepper) and cook 1 additional minute.
- Add the white beans (all of them, pureed and intact ones) to the pot along with vegetable broth and lime leaves.
- Bring to a boil, then reduce the heat and leave to simmer until soup has thickened, about 15 minutes.
- Stir in corn, noodles, lime and plant cream and simmer until noodles are cooked through, about 3 minutes.
- Season with additional salt and pepper if desired. Serve with toppings (avocado, jalapeño, pickled red onion, cashew parmesan and tortilla-chips).