Vegan White Bean Chili

1 onion diced
3-4 stalks Celery diced
1 c Corn Kernels (Frozen works fine)
1 tbsp Oil

1 1/2 c Water
1/4 c Flour
3-4 tbsp Veggie Broth Powder
2tbsp Nutritional Yeast

4 c Cooked White Beans

1/2 tbsp Sage
1/2 tsp Paprika
2 tbsp Apple Cider Vinegar
Fresh Dill

Heat the oil in a large pot and add diced onions and saute for several minutes.
Add Celery and Corn Kernels.

Mix Water, Veggie broth powder, Nutritional Yeast in a cup and pour into the veggies. Stir well so the flour doesn't make clumps.
Add Beans and bring slowly to simmer. Mixing occasionally so it doesn't burn on the bottom.
At the end add all the rest of spices adding vinegar last. Turn off.
Serve with chopped dill on top. Then fold it in on your plate. The dill is a fabulous touch.
Great with Corn Bread Muffins. (Recipe follows)

This chili is children friendly. We adults added some hot chili sauce on our plates. We love the Rooster Sauce, but Tabasco will do just fine. :-)
It's pretty fast cooking once you have the beans cooked ahead.