Vegan White Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Vegan White Chili
Description
This recipe for Vegan White Chili uses a plant-based protein source such as textured vegetable protein or soy curls, along with white beans and corn for substance and texture. Aromatics including onion, green bell pepper, minced garlic, and diced jalapeños build the chili’s base, infused with cumin, chili powder, poultry seasoning, oregano, and optional mushroom powder to deepen flavor. The chili simmers in vegetable broth combined with diced green chiles for extra heat.
The dish is completed by a creamy 'cheesy' cashew cream made by blending soaked or processed raw cashews with water, nutritional yeast, salt, and a splash of lime juice or rice vinegar to introduce tanginess and richness without dairy. This addition lends the chili a smooth mouthfeel and depth resembling traditional cheese-based chili soups.
The chili cooks under pressure in an Instant Pot for convenience and efficient melding of flavors. It can be garnished with fresh lime juice, cilantro, diced avocado, or a fresh salsa to suit personal tastes. The recipe provides several options for thickening or dairy-free alternatives.
This vegan version stores well refrigerated for several days and freezes for longer preservation. Variations in thickening agents and seasoning adjustments can tailor the chili to dietary preferences and texture desires.
Ingredients
- 2 teaspoons olive oil Omit or sub broth for oil-free, optional
- 2 medium onion chopped
- 1 large green bell pepper chopped
- 6 cloves garlic minced
- 2 large jalapeño Or keep some of the seeds for extra heat!, stems and seeds removed, diced
- 1 tablespoon cumin
- 1 teaspoon chili powder the spice blend, not pure chile
- 1 teaspoon mushroom powder blend Or sub powdered dried mushroom + a pinch of salt, such as Trader Joe's umami seasoning
- ½ teaspoon poultry seasoning
- ½ teaspoon oregano
- 4 cups vegetable broth
- 1 (4 oz) can diced green chiles
- 1 ⅓ cups TVP (textured vegetable protein Use your hands to break soy curls into smaller pieces, or 2 cups crumbled soy curls
- 2 (15 oz) cans white bean such as cannellini or great northern, rinsed and drained
- 2 cups corn kernels thawed if using frozen
- 1 teaspoon salt fine sea salt
- black pepper
- ¼ to ½ teaspoon liquid smoke optional
Cheesy cashew cream:
- 1 cup water
- ½ cup raw cashew See Step 1, or 1/4 cup raw cashew butter
- 1 tablespoon nutritional yeast optional
- 1 teaspoon salt fine sea salt
- 2 teaspoons lime juice or rice vinegar
Optional garnishes:
- lime juice fresh
- cilantro
- avocado diced
- Pico de Gallo
Instructions
- First, if not using a high-speed blender, soak the cashews in very hot water for about 1 hour. Drain and set aside until ready to make the cashew cream. Alternatively, use cashew butter to make the milk.
Instant Pot Instructions:
- In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the saute function. Add the onion and cook for 5 minutes, stirring occasionally.
- Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
- Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
- While the chili cooks, make the cashew cream. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
- When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew cream into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.
Stovetop Instructions:
- Preheat a stock pot over medium heat. Add oil, if using, and onion. Saute for about 5 minutes or until onion is translucent.
- Add the bell pepper and garlic and, stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
- Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir and bring to a simmer. Cook for 10 to 15 minutes to soften the vegetables and allow the flavors to mingle.
- While the chili simmers, make the cashew cream by combining water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
- Stir the cashew cream into the chili. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. Let rest for about 10 minutes, stirring occasionally. The chili will thicken as it sits.
Notes
- To avoid cashews, substitute 1 cup of full-fat canned coconut milk or thicken with arrowroot starch mixed into unsweetened soy milk, heated until thickened before adding.
- Alternatively, combine flour with unsweetened milk and whisk into the pot before simmering to achieve desired thickness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for as long as two months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Fiber | 11g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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