Name: Vegan White Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings (depends on size)
Ingredients: 2 tablespoons olive oil; 1 small white onion (diced); ½ jalapeño pepper (seeded and minced (you can use the whole pepper for a spicier chili)); 3 garlic cloves (minced); 1½ teaspoon cumin; 2 tablespoons tapioca flour; 1 lb. yukon gold potatoes (chopped into ½” cubes); 4 cups vegetable broth; 2 (15 oz.) cans white beans, drained; 1 cup corn kernels (canned or frozen are fine); 1 (12 oz.) jar salsa verde (I used Trader Joe’s); 1 (4 oz.) can green chiles; ½ teaspoon kosher salt (or to taste); ¼ teaspoon ground black pepper; ¼ teaspoon dried oregano; Cilantro, tortilla chips, avocado + lime wedges (to serve)