Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil (15 g, sub vegetable broth as an oil-free option) 
  • 1 medium onion diced (2 cups, 250 g) 
  • 1 jalapeño, seeded and diced (2 tbsp, 25 g) 
  • 2 cloves garlic, minced (1 tbsp, 10 g) 
  • 1 tsp cumin 
  • 1 tsp smoked paprika 
  • 1 tsp chilli powder 
  • 1/2 tsp thyme 
  • 1/2 tsp oregano 
  • 1/2 tsp chilli flakes (optional) 
  • 1 tsp salt 
  • 2 medium potato, peeled and diced (3 heaping cups, 525 g)
  • 4 cups vegetable broth (1000 ml) 
  • 3 x 540 mL can white kidney beans, drained and rinsed (about 7.5 cups)
  • 2 cups frozen corn (225 g) 
  • 1/2 cup chopped cilantro (20 g) 
  • zest and juice from 1 lime  (approx. 1/8 cup lime juice and 1 tbsp zest) 
  • fresh cracked black pepper, for topping
  • finely chopped green onion, for topping

Instruction

  • In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
  • Add all of the spices and sauté for an additional 2-3 minutes. 
  • Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
  • Add beans and continue to simmer lightly for 15-20 minutes.
  • With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
  • Fold in corn and cilantro and turn off the heat.
  • Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.