White Bean Chili
(adapted from a friend's recipe)
4 cups dried white beans (navy, black eyed peas, great northern, etc.)
7 cups water
3 medium onions chopped
5 Tablespoons vegan broth powder
8 oz frozen corn kernels (optional)
Juice of 5-6 limes
A bunch of fresh chopped cilantro
Few dribbles of hot sauce (won’t taste, but adds flavor)
Soak the beans overnight, Drain, and add the fresh water, followed by all other ingredients. Some people prefer to add the cilantro and juice at the end. I've done it both ways and not noticed much of a difference.
Cook for 8-10 hours on low, 5-7 hours on high. Use a stick blender to blend about half of it. This will make it creamy, while leaving some whole beans for texture.
This makes about 3 quarts of soup.