Vegan White Bean Chili

This flavorful vegan white bean chili is made with hearty beans, poblano peppers, potatoes and a rich, creamy broth. It makes for a super satisfying dinner, perfect for a weeknight or game day. Easy to make and great as leftovers the next day!

• 2 tbsp olive oil
• 1 cup green onion, finely diced (~2 bunches)
• ⅓ cup minced poblano pepper (~1 medium-sized poblano)
• 2 cloves garlic, minced
• 1 ½ cups celery, thinly sliced
• 3 cups yellow potatoes, diced
• 2 tsp dried oregano
• 1 ½-2 teaspoon fine grain kosher salt
• 1 ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp all purpose flour (gluten free if needed)
• 2 cups vegetable broth
• 1 cup unflavored oat milk (or other nondairy alternative)
• 1 4 oz can mild green chiles
• 2 14 oz cans white beans, drained and rinsed*
• 2-3 tablespoon finely chopped cilantro
• 1 ½-2 tablespoon freshly squeezed lime juice
• Toppings: vegan sour cream, vegan shredded cheese, avocado, corn chips, cilantro, etc.