Split Pea White Bean Chili
Servings
Ingredients
- 2 Poblano Chilis, Roughly chopped
- 1 Onion, Roughly chopped
- 2 Chipotle Peppers in Adobo
- 3 Tbsp Olive Oil
- 5 Garlic Cloves, Minced
- 1/2 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Black Pepper, (1/2 tsp in step 2, 1/2 tsp in step 3)
- 1 cup Split Peas, Dry
- 6 cup Water, for Cooking the Peas
- 4 cup Vegetable Broth
- 1 can White Beans, Drained
- 1 cup Frozen Corn
- 1/2 tsp Sea Salt
Toppings
- 1 Tbsp Sour Cream, Vegan or regular (measurement per serving)
- 1/4 Avocado, Chopped (measurement per serving)
- 1 tsp Cholula, or Another Choice of Hot Sauce (measurement per serving)
- 1 tsp Jalapeño Tabasco, (measurement per serving)
- 1/2 cup Cilantro, Chopped
- 1 Lime, Cut into wedges
Instructions
- To a food processor, add poblano chilis, onion, and chipotle peppers in adobo. Pulse until smooth.
- Add olive oil to a large pot over medium heat. Add the poblano pepper mixture, garlic, chili powder, ground coriander, cumin, smoked paprika, black pepper, split peas, and water. Reduce heat to medium-low, cover, and cook for 15 minutes, or until split peas are tender.
- Add vegetable broth, beans, frozen corn, sea salt, and black pepper. Reduce heat to a simmer and cook for another 10 minutes.
- Serve soup garnished with sour cream, avocado, hot sauce, cilantro, and a squeeze of lime. Enjoy!
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