This is such a great chili for cooler fall days, and both vegan and meat eaters will enjoy it immensely! You can make it as mild or as spicy as you like, and it’s perfect for tailgating or in a thermos for autumn picnics. I also love adding this colorful Avocado & Black Bean Salad and Spiced Pumpkin Cornbread Donuts alongside it.
There are several ways you can adjust this chili. It’s fairly mild, so you can set out a dish of chopped jalapeño peppers for those who like theirs spicier. You can also use hotter canned chilies versus the mild version. I like a thicker chili, so I only use 2 cups of broth, and I also add 3 cans of beans. I use a mix of Northern, Navy, and Cannellini white beans. And for the vegan “chicken” there are a ton of choices. Here are just a couple: Quorn Vegan Chicken Tenders, Beyond Meat Grilled Strips or Southwest Style Strips, and Meatless Chipotle Lime Fingers.
I said that this is perfect for cooler months, but it’s perfect for even hot days also, and I enjoy eating this year-round. I hope you do too. Bon Appétit!
Vegan White ChiliPrint Recipe
- 1 large onion, chopped
- 1 package vegan "chicken strips" thawed in fridge
- 2 cloves garlic, minced
- 2 to 3 cups no-chicken, chicken broth or vegetable broth
- 2 to 3 (15 ounce) cans white beans, drained
- 1 to 2 (4 ounce) cans chopped green chile peppers, undrained
- 1 cup white corn kernels, cooked or raw
- 1 tablespoons ground cumin to taste
- 1 teaspoon ground coriander, optional
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper. optional
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon white pepper, or to taste*
In a large pot (or medium skillet if using slow cooker) over medium heat, heat some olive oil. Fry the onions until translucent. While the onions are cooking, cut the "chicken into bite sized cubes. Add the "chicken" and heat for 2 minutes. Add the garlic and continue cooking until fragrant, about 1 minute more.
At this point, if you're using a crockpot, scoop the onion mixture into the crockpot. Mash half the beans with a potato masher or fork, add them to the pot along with the broth, chile peppers, corn, ground cumin, coriander (if using), oregano, and cayenne pepper (if using); stir to combine. Taste and add salt and pepper to taste. Lower heat and cook over low heat for 20 minutes, or medium heat in the crockpot for at least 3 hours.
When ready spoon into bowls. Top with non-dairy sour cream, non-dairy cheese, and cilantro. Serve with tortilla chips, cornbread donuts, or cornbread..
I use low to no sodium broth and beans, so I add more sea salt. It's going to depend on the sodium level in the products you use. I go more minimal at the beginning, because the flavor is going to change as it cooks and the ingredients mingle. The best thing is to taste it again closer to the end of cooking, and make additional adjustments as needed.