Ingredients:
- 2 large cans Cannellini beans (white beans)
- 4 celery stalks (chopped)
- 2 yellow onion (diced)
- 4 cups dairy free milk (I use oat milk)
- 1 cup Mexican Chili Peppers (jar)
- 3 tsp Veggie Better than Bouillon
- 1/2 cup chick pea powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- Salsa: 2 avocados (cubed)
- 2 limes (to be squeezed)
- 2/3 cup cherry radishes (cut in matchsticks)
Instructions:
- Heat some olive oil in a pot on medium high and add celery and onions.
- Cook until transparent.
- Combine chickpea powder and spices and add to celery and onion, stirring constantly for one minute.
- Slowly add milk of choice while whisking to avoid lumps.
- Add chili peppers, beans (including the liquid in the can) and veggie bouillon.
- Bring to a boil on high and then let simmer for about 15 minutes until it thickens and veggies are cooked through.
- Combine the avocado and radishes in a bowl. Stir in 1/2 the juice from 1/2 the lime.
- Add sea salt to taste.
- Garnish the chili with the salsa.
- Add more lime to taste.