Description
This vegan white chicken chili is a delicious and comforting dish, packed with plant-based protein, white beans, and green chilies. Ideal for a cozy weeknight dinner, this recipe combines rich flavors with a creamy texture, making it a must-try for anyone looking for a hearty vegan meal.
Ingredients
- 2 cans white beans, drained and rinsed
- 1 cup shredded vegan chicken substitute
- 1 can green chilies, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk or other non-dairy milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until softened, about 3-4 minutes.
- Stir in cumin, oregano, and smoked paprika; cook for 1 minute until fragrant.
- Add the vegan chicken, white beans, green chilies, and vegetable broth. Bring to a simmer.
- Reduce heat and stir in the coconut milk. Cook for 10-15 minutes until the chili thickens slightly.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a spicier chili, add diced jalapeños along with the green chilies. If you prefer a thicker consistency, mash some of the beans before adding to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg