It’s a chilly day here in Georgia. I absolutely adore these moments; everything slows down.

This weather gives our family a chance to pause, escape the rush of life, and simply enjoy being indoors by a cozy fire.

When it’s this cold, it’s the perfect time for chili. Instead of the usual dark kidney beans, I’m opting for cannellini beans in my Vegan White Bean Chili. Their buttery flavor is delightful, and since they’re pre-cooked, they don’t need much time on the stove. This recipe is a quick, flavorsome option, spiced up with zesty poblano peppers and just the right hint of cayenne.

Enjoy this warmth in a bowl, and always remember to Set the Table with Love. 💕

Ingredients:

– 3 cans or jars of Cannellini Beans (Jovial Organic Cannellini Beans recommended)

– 2 tablespoons extra virgin olive oil

– 1 large yellow onion, chopped

– 3 cloves garlic, finely chopped

– 1/2 cup chopped poblano peppers

– 6 cups vegetable broth

– 1 tablespoon nutritional yeast

– 2 teaspoons ground cumin

– 1 1/2 teaspoon Italian herb seasoning (no salt)

– 1/4 teaspoon ground cloves

– 1/2 teaspoon cayenne pepper

– 1 teaspoon sea salt

– Dash of black pepper

Instructions:

1. Heat the oil in a large saucepot. Sauté the onions until transparent, about 10-15 minutes.

2. Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves, and cayenne pepper. Sauté for 2 minutes.

3. Incorporate the beans into the mixture.

4. Pour in 6 cups of vegetable broth, stir, and bring to a boil.

5. Add the nutritional yeast, sea salt, and pepper.

6. Reduce heat to low and cook for approximately 10 minutes (avoid overcooking to prevent the beans from becoming mushy). Remove from heat, add to bowls, and garnish with avocado, lime and cilantro.