This healthy vegan white bean chili is made with white beans, green chilies, and corn. It comes together in less than 30 minutes, making it a perfect cozy weeknight meal.
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic, green chilies, and jalapenos, if using, cumin salt and pepper. Cook for another minute.
Add the vegetable broth, white beans, corn and lime juice. Simmer on medium-low heat for 15-20 minutes. Taste and season with more salt if necessary.
Serve immediately with tortilla chips, pickled jalapenos, lime wedges, avocado, or any toppings of choice.
Store in an airtight container for up to a week or in the freezer for up to 3 months. To reheat, bring the soup to a boil on the stove-top and then let simmer for 2-5 minutes.