1-First Steps: Getting Started Start by organizing your ingredients to make cooking this vegan white bean chili a breeze. If you’re using dried beans, soak them overnight or do a quick soak by boiling and steeping. Fresh chopping and measuring ensure everything flows smoothly, turning simple steps into a flavorful meal.

2-Sautéing the Aromatics: Heat the olive oil in a large pot over medium heat, then add the onion and jalapeño. Sauté for 8-10 minutes until the onions turn translucent, as per the directions. Next, toss in the garlic and cumin for an extra minute to release their aroma. This step is crucial for that deep flavor foundation. Stir in the tapioca flour, potatoes, and vegetable broth to start blending everything together.

3-Adding and Simmering Ingredients: Now, mix in the white beans, corn, salsa verde, green chiles, salt, pepper, and oregano. Bring the pot to a boil, then lower the heat and let it simmer for 30 minutes, stirring often until the potatoes soften. Follow the directions closely to get the right texture. This vegan white bean chili simmers to perfection, making it ideal for meal prep.

4-Finishing Touches: Once done, serve with your favorite toppings like cilantro or avocado. The preparation time is about 15 minutes prep, 45 minutes cooking, for a total of 60 minutes, yielding around 8 servings. Feel free to adapt for tools like an Instant Pot cook on high pressure for 10 minutes with a natural release. For more ideas on pairing, check out this cozy peppermint hot chocolate recipe to enjoy alongside your chili.