Rich, creamy and bursting with flavor! This vegan white bean chili is made with hearty beans, Tex-Mex spices, and lime. Beer is optional! It's a delicious, easy and comforting meal that you'll want to make again and again.
Coat the bottom of large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minuets, stirring often, until they start to soften.
Stir in the garlic, cumin, ancho chile powder, and oregano. Cook the mixture for about 1 minute, stirring constantly, until the garlic and spices become very fragrant.
Stir in the broth, beer, coconut milk, beans and green chilies. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 20 minutes, until thickened slightly and the vegetables are tender (Note 3). Add hot water to the pot if the chili becomes too thick at any point.
Stir in the corn, lime juice and cilantro, then remove the pot from heat.
Season the chili with salt and pepper to taste.
Ladle into bowls and serve.