I’ll get to this Vegan White Bean Chili in a sec, but first I wanna share a little life update.
I’m not going to lie. The past two weeks have been an emotional rollercoaster…and I’m not usually an emotional person. I’ve been sharing pregnancy updates regularly and recently shared about how we found out our daughter is measuring small, which led to our midwives strongly suggesting an induction. That was about two weeks ago when I was 37 weeks pregnant. Brett and I asked for more testing before agreeing to an induction and since everything showed that she was healthy and fine in the womb, we decided to hold off on inducing her for another week. But since then it’s been a constant mental battle as to whether we made the right decision or not. We felt at peace at the time holding off on the induction, but the days afterwards were quite stressful for me.
To make a long story short, our midwives a week later said that they wouldn’t recommend us going past 39 weeks of pregnancy. I reached my 39th week yesterday, Sunday!
So as you are reading this post I may already be holding our baby girl. We agreed to an induction this past Saturday and started the process at 8 AM. I’ll share updates as soon as I find a breath of fresh air and stop staring at our baby girl.
Since we’ve known that an induction was a high possibility starting a couple of weeks ago, I’ve been in full on nesting mode making all kinds of freezer meals to make life less stressful once we’re back at home. I made a batch of my Three Bean Chili, my African Peanut and Potato Stew, some Indian Curry and this Vegan White Bean Chili.
I need to give the credit for this Vegan White Bean Chili to my mother-in-law actually. She made a vegan version for Brett and I the other week and gave me tips for how to make it more flavorful and hearty the next time I made it. Extra white beans, green chilis and a can of rotel fire roasted tomatoes really bulk this soup up and give it tons of flavor! I also can’t believe how quickly it comes together. This soup has also been a lifesaver this past week as the weather in Nashville has turned frigid again and I can’t wait to enjoy some from the freezer once we’re back from the hospital!
I wish I had had more time to take better photos, but such is surprise inductions! I hope you give this simple Vegan White Bean Chili a try. I’d love to know your thoughts. Leave a comment below or take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 4 oz. can green chilis
- 3 tablespoons flour
- 1 tablespoon cumin
- 2 cans white beans, drained and rinsed
- 14 oz. vegetable broth
- 1 10 oz. can fire roasted tomatoes (rotel)
- salt and pepper to taste
- In a large saucepan over medium heat, sauté the onion, garlic, carrot and celery until soft and the onion is translucent.
- Add in the green chilis, flour and cumin, stir and cook another minute or two.
- Add in the remaining ingredients, including salt and pepper to taste, stir and bring everything to a boil.
- Once boiling, reduce the heat to a simmer and allow the mixture to simmer about 20 minutes until thickened, stirring occasionally.
- Taste and season with more salt or pepper if necessary.
- Serve warm!