White Bean Chili & Avocado-Radish Salsa Recipe



  • 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)


  • 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.
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