Ingredients
Equipment
Method
Instructions
Sauté aromatics
- In a large pot, heat oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and jalapeño, and cook for 1 minute more.
Add spices
- Stir in cumin, oregano, coriander, smoked paprika, salt, and pepper. Let toast for 30 seconds to bloom the flavor.
Build the base
- Add drained beans, green chiles, and vegetable broth. Bring to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
Blend to thicken
- Transfer 1–2 cups of the chili to a blender and puree until smooth, then stir it back into the pot. (Or use an immersion blender to partially blend the chili directly in the pot.)
- 🌀 This is the magic moment that makes the chili rich and creamy without adding cream.
Finish with creaminess
- Stir in coconut milk and lime juice. Simmer for another 5–10 minutes. Add corn or greens at this stage if using, and cook until heated through and tender.
Taste & Serve
- Taste and adjust seasoning — add more lime juice, salt, or spice to balance. Serve hot, topped with your favorite garnishes.
Nutrition
Notes
Variations & Add-Ins
- Add protein Stir in sautéed vegan sausage or tofu crumbles
- Spice it up Add chipotle powder, cayenne, or more jalapeño
- Bulk it up Add diced potatoes or cauliflower
- Add umami Stir in 1 tsp white miso or a splash of soy sa