Southwest White Bean Chili from Tasty As Fit

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A quick lunch can definitely be a healthy lunch. Ready in less than 30 minutes, it’s easily prepared the night before and tossed in the fridge. Don’t let a small window of opportunity for lunch be a reason to rely on fast food! This recipe serves two and can easily be halved or doubled!


  • 1 cup cashews, soaked overnight
  • 1.5 cup green tomatillo sauce
  • 2 Tablespoons arrowroot powder
  • 1/2 cup nut milk
  • 2 Tablespoon vegan butter or olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 jalapeno diced (optional)
  • 1 red pepper, diced
  • 1.5 teaspoons cumin
  • 2 cups cauliflower rice
  • 2 cups diced mushrooms, diced
  • 1 can sweet corn, drained and rinsed
  • 1 can RO*TEL® tomatoes
  • 1 32 ounce vegetable broth
  • 1 can cannelloni beans , drained and rinsed
  • 1/4 cup nutritional yeast
  • 2 Tablespoon sriracha
  • 2 cups spinach, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon lime


  • Drain and rinse cashews and add to a high speed blender. Add in tomatillo sauce, arrowroot powder, and nut milk. Blend on high until smooth and creamy, scraping down sides as needed. Set aside.
  • In a large soup pot, add onion, celery, and carrots. Sauté until onions become translucent, 4-5 minutes. Add in garlic, red pepper, and jalapeño, sauté a few minutes more. Add cumin and stir.
  • Add in cauliflower rice, mushrooms, corn and sauté until all flavors are combined, 1-2 minutes.
  • Add RO*TEL® tomatoes, vegetable broth, cannelloni beans, nutritional yeast, sriracha, salt, pepper, and stir. Bring mix to a boil and then reduce to a simmer. Stir in spinach.
  • Stir in mixture from blender and allow to simmer for 20 minutes so soup can thicken. Squeeze in lime juice. Taste and adjust seasoning.
  • Serve with avocado, cashew yogurt, vegan mozzarella.

Source: Tasty as Fit, Columbia, SC.