vegetarian white chili

Loaded with navy and pinto beans, this meatless white chili is easy, creamy, and just the right amount of spicy.

Vegetarian White Bean Chili

extra virgin olive oil

onion

jalapeno

garlic (minced)

cumin

oregano

salt (more

cayenne pepper

cornstarch

green chiles

pinto beans (drained and rinsed)

navy beans (drained and rinsed)

vegetable broth

sour cream (more

Toppings (cilantro, lime, avocado, tomatoes, shredded cheese, jalapeno, onions, or tortilla chips)

Warm the olive oil in a soup pot or Dutch oven over medium heat.

Add the onion and jalapeno and cook for a few minutes until tender. Stir in the garlic, cumin, oregano, salt, and cayenne pepper and cook for one more minute until fragrant. Stir the veggies in the cornstarch until coated.

Add the green chiles, drained and rinsed pinto and navy beans, and vegetable broth to the pot. Increase heat to bring to a boil, then reduce heat to medium-low to maintain a rapid simmer. Let the chili simmer for 15 minutes until thickened. You can use 3 cups instead of 4 cups broth and/or simmer it for longer if you want it to be thicker.

A few minutes before the chili is finished, prepare the sour cream. Place it in a small bowl and add a couple tablespoons of the chili broth. Mix the broth into the sour cream, adding a few more spoonfuls of broth one at a time, until the sour cream is warm. Then, stir this mixture into the chili. This prevents you from adding cold sour cream to hot chili which can cause it to get grainy or lose its creaminess.

Serve the chili with toppings of choice: cilantro, lime juice, tortilla chips, avocado, cheese, more sour cream, onions, jalapeno, or tomatoes. It also goes great with cornbread!

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Warm up with this flavorful Vegan White Chili, made with white beans, soy curls (or your favorite vegan chicken) and a rich, creamy broth. A perfect alternative to the usual tomato based chili!

Vegan White Chili (Creamy and Hearty!)

soy curls (half a bag)*

olive oil

white onion, finely diced

garlic,

chicken broth (or vegetable broth)

can diced green chiles

corn

salt,

black pepper

lime juice

vegan sour cream*

lime

In a large bowl, add the dehydrated soy curls and cover with about 3 cups of warm water. Let them soak for 10 minutes until they have grown in size and softened.

Drain in a colander and squeeze any excess water from the pieces using your hands. Chop the soy curls into smaller pieces, or simply use your hands to tear them smaller. Set aside.

Prepare the soy curls

Heat the olive oil in a large pot over medium heat, then add the onion and sauté for 3-4 minutes. Add the garlic and cook for 1 more minute, until fragrant.

Add the broth, drained and rinsed beans, diced green chiles, cumin, oregano and cayenne pepper. Bring mixture to a boil then reduce the heat and simmer for 10 minutes.

Use an immersion blender a few times to slightly thicken the chili, but make sure to leave plenty of texture. You can skip this part if you don&#39;t have an immersion blender, or use a potato masher to mash some of the chili a little bit. This makes the chili creamier.

Stir in the soy curls and corn and cook for 5 minutes, then add salt and pepper to taste, along with the lime juice. Stir in the vegan sour cream.

Portion in bowls and serve with any desired toppings. Enjoy!

Make the chili

This tasty creamy tangy spicy vegetarian white chili is incredibly easy to make and super filling.

Creamy Vegetarian White Chili

potatoes

Tablespoons neutral oil (sunflower, canola, etc.)

green bell pepper

green chili pepper

garlic

Tablespoon cumin

vegetable stock (or water plus a stock cube)

13.5 fl oz can coconut milk (400 milliliters)

salsa verde (360 grams)

beans

sweetcorn (140 grams)

salt

Peel and chop the onion and potatoes. Potatoes...

Peel and chop the onion and potatoes. Potatoes should be cut to 1cm-1/2 inch dice and should produce about 2.5 cups peeled and chopped.

Add oil to a large pot to heat...

Add oil to a large pot to heat on medium-high. Chop green pepper and finely dice green chili pepper (seeds included).

Add onion, pepper, and chili pepper to the...

Add onion, pepper, and chili pepper to the pot and sauté for roughly three minutes or until the onion is softened.

Add the chopped potato and sauté for a...

Add the chopped potato and sauté for a further five minutes, stirring occasionally. In the meantime peel and dice the garlic.

Add the minced garlic and cumin to the...

Add the minced garlic and cumin to the pan and mix well. Fry for two minutes, stirring often to prevent sticking.

Crumble in the stock cube and add 3...

Crumble in the stock cube and add 3 cups of water, coconut milk, the salsa verde, beans, and sweetcorn. Increase heat to high until the mixture is boiling then reduce slightly to medium-high and allow to cook for fifteen minutes.

At fifteen minutes reduce the heat to medium...

At fifteen minutes reduce the heat to medium and cook a further five minutes, stirring often to prevent sticking. Test the potatoes for doneness and remove the pot from the heat and set to one side for five minutes.

Add in the reserved cup of water as...

Add in the reserved cup of water as needed to get the consistency you prefer if you like your chili "soupy" and salt to taste (up to one teaspoon). Done!

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