Creamy White Bean Chili Noodle Bowl
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
  • 1/4 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).