1-Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small diced white onion and ½ seeded and minced jalapeño pepper, then sauté for 8-10 minutes until the onions turn translucent.

2-Add 3 minced garlic cloves and 1½ teaspoons of cumin powder, sautéing for 1 more minute to bring out those aromatic flavors.

3-Stir in 2 tablespoons of tapioca flour, 1 lb. of Yukon gold potatoes chopped into ½-inch cubes, and 4 cups of vegetable broth. Then, mix in 2 (15 oz.) cans of drained white beans, 1 cup of corn kernels, 1 (12 oz.) jar of salsa verde, 1 (4 oz.) can of chopped green chiles, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of dried oregano.

4-Bring the mixture to a boil, then lower the heat and let it simmer for about 30 minutes. Stir it often until the potatoes are tender and the chili thickens up nicely.

5-Once it’s done, serve it hot with your favorite toppings like fresh cilantro, lime wedges, crumbled tortilla chips, vegan sour cream, or avocado. For a fun twist, try pairing it with a comforting side for more dessert ideas that complement cozy meals, check out our banana bread coffee cake recipe to end on a sweet note.