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–+ servings

Split Pea White Bean Chili

Course: Entrees, Soups
Pulse Type: Beans, Dry Peas
Specialty Diet: Vegan, Vegetarian
Occasion: Healthy Comfort Foods
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
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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

  1. To a food processor, add poblano chilis, onion, and chipotle peppers in adobo. Pulse until smooth.

  2. 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.

  3. Add vegetable broth, beans, frozen corn, sea salt, and black pepper.  Reduce heat to a simmer and cook for another 10 minutes.

  4. Serve soup garnished with sour cream, avocado, hot sauce, cilantro, and a squeeze of lime. Enjoy!