Creamy Vegan White Chili
This Vegan White Chili is the perfect cozy soup for the chili lover. Made with simple ingredients. Comforting one pot dinner idea.
Servings: 8
Calories: 406kcal
Ingredients
- ½ cup raw cashews see notes for substitutions
- 1 tablespoon olive oil
- 2½ cups vegan chicken see notes for substitutions
- 1 small yellow onion diced
- 3 cloves garlic minced
- 30 ounces (2 cans) great northern beans drained and rinsed
- 1 large potato peeled and diced
- 7 ounce can of green chilies
- 1¼ cup frozen corn
- ½ lime juiced
- 12 ounces salsa verde
- ¼ cup fresh cilantro
- 4 cups no-chicken broth
Seasonings
- 2 teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 tablespoon nutritional yeast
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
Toppings
- tortilla chips, vegan cheese, sour cream, sliced avocado
Instructions
- Add the raw cashews to a large mug and cover with boiled water. Let them soak for 10 minutes. Drain and add the cashews to a blender with ½ cup of water and blend until smooth. Set aside.½ cup raw cashews
- Add a teaspoon of oil to a large pot on medium heat. Let the pan heat up for one minute. Add in the vegan chicken and sauté until crispy and golden brown. Remove from the pan and set aside.2½ cups vegan chicken
- Add oil to the pan and heat it for one minute. Add the onions and sauté until golden brown.1 tablespoon olive oil, 1 small yellow onion
- Add the spices and garlic let them sauté with the onions for one minute.2 teaspoons ground cumin, ½ teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, 3 cloves garlic
- Add in the broth to deglaze the pan and scrape any bits that got stuck to the bottom. Add the beans, vegetables, nutritional yeast, chilies and salsa. Bring to a boil, then turn down heat to a simmer. Cover partially with a lid and let the chili simmer for 25 minutes. Stir occasionally.30 ounces (2 cans) great northern beans, 7 ounce can of green chilies, 4 cups no-chicken broth, 1 tablespoon nutritional yeast, ¼ teaspoon salt, 1 large potato, 12 ounces salsa verde, 1¼ cup frozen corn
- Add in the cashew cream and let it thicken for one minute while stirring. Use an immersion blender to blend the soup for one minute, or transfer a cup of chili to a blender, blend it up and return it to the pot to help the chili thicken.
- Add in the vegan chicken, lime juice and cilantro and stir. Top with your favorite toppings.½ lime, ¼ cup fresh cilantro, tortilla chips, vegan cheese, sour cream, sliced avocado
Notes
Cashew cream substitutions - use ¾ cup vegan sour cream, vegan cream cheese or canned coconut milk.
Vegan chicken substitutions - I like to use Gardein or Beyond chick'n. You can also make your own seitan chicken, use soy curls. If you do, rehydrate them in warm water for 10 minutes, then sauté them before adding them to the chili.
Instant pot instructions -Just sauté the onions and garlic. Add in all of the ingredients except for the toppings and vegan chicken and cook on high pressure for 8 minutes. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings.
Slow cooker instructions- Just sauté the onions and transfer them to your slow cooker. Add in all of the ingredients except for the toppings and vegan chicken and cook on low for 8 hours or high for 6 hours. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings.
Nutrition
Calories: 406kcal | Carbohydrates: 55g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1362mg | Potassium: 1015mg | Fiber: 12g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 5mg