{ White Chili }

I’m wrapping up my first Whole30. Inspired by this recipe, I made a vegan Whole30-approved version. Here is my recipe for vegan white chili with green chile, bell pepper, potatoes & lentils!

{ ingredients }

  • 2 Tbsp. ghee
  • 1 Onion, diced (white or red)
  • 2 Bell Peppers, diced small (any color)
  • 1 white potato, diced
  • 1 Jalapeno, diced with seeds
  • 3 Garlic Cloves, pressed
  • 1 heaping Tbs. of Cumin
  • 1 Tbs. chili powder
  • 4 cups Vegetable Broth (homemade or store-bought)
  • 1 cup of cooked Lentils
  • 1 4-ounce can Green Chiles
  • 1 can of unsweetened Coconut Milk
  • Salt / Pepper, to taste
  • Lime juice, to taste
  • OPTIONAL GARNISH: lime wedge, cilantro, avocado, fresh tomatoes, jalapenos, hot sauce

{ directions }

  1. Add ghee, onion, jalapeno and garlic to a large pan. Sauté for about 10 minutes until onions soften are are fragrant. Stir in bell peppers, potatoes, green chiles and spices. Stir and cook for a few more minutes.
  2. Add in broth. Bring to a boil and turn heat down to simmer for 15 minutes or until potatoes are soft.
  3. Stir in the coconut milk and add salt, pepper and lime juice to taste.
  4. Serve with preferred garnish.

{ Keep Cooking in Love & Light }



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