Always vegan, always whole.  

A nutritious and tasty meal for lunch or dinner. Sadly, I forgot to take pictures of my meal with it, but rest assured it is tasty, whole, and a great winter time meal. Adapted from 


3 cans white beans, drained and rinsed

2 bell peppers, stem and seeds removed

1 jalapeño (less spicy: remove seeds and ribs) 

2 shallots

2 cloves garlic, smashed

1 tbsp fresh cilantro

2 cups veggie broth

1 cup frozen corn kernels

1/2 tsp cumin

1/2 tsp coriander  

1 1/2 tsp chili powder

salt & pepper to taste


1.) Purée 1 1/2 cups white beans (add a little veggie broth or water if needed). Add puréed beans to a medium pot. 

2.) Add the peppers, shallots, garlic, and cilantro to the food processor. Pulse until texture of salsa. Add the pepper mix to pot. 

3.) Add veggie broth, corn, cumin, coriander, chili powder, and remaining beans to pot. Bring to a boil, then reduce heat and cook until beans are tender. Add salt & pepper to taste. 

4.) I serve it with some Sriracha sauce and fresh cilantro, maybe some avocado? 

Yields 4 servings.




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