Vegan White Chili
This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
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Servings: 3
Ingredients
Cream Sauce
- ¼ cup raw cashews soaked in hot water for 10 minutes
- ½ cup (120 grams)
soft tofu* - ½ lime juiced
- 1 tsp
white miso*
Spices
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- 2 tbsp nutritional yeast
Chili
- 1 tbsp olive oil
- ½ onion diced
- 1 celery diced
- 1 green bell pepper diced, or 1 can of diced green chiles
- 2 cloves garlic minced
- 4 oz mushrooms diced**1
- 1 15 oz can white beans drained and rinsed
- 1-1½ cups vegetable broth
- salt and pepper to taste
- 1 green onion sliced
- ½ cup cilantro chopped
Toppings (Optional)
- shredded vegan cheese
- jalapeno slices
- avocado slices
- lime juice
- tortilla chips
Instructions
- Add all cream sauce ingredients to a blender and blend until smooth.
- Mix spices together in a small bowl and set aside.
- Heat olive oil in a pot over medium heat. Add onions and a pinch of salt and sauté until they start to brown.
- Add diced celery and green bell peppers (if using) and cook for 2 minutes, stirring frequently.
- Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.
- Add spices and stir for 1 minute.
- Add green chiles (if using), white beans, and 1 cup vegetable broth. Add extra broth if needed to cover all the ingredients. Simmer for 10-15 minutes.
- Pour in cream sauce and continue simmering for another 5 minutes or until thickened to your liking.
- Turn off heat and stir in green onions and cilantro. Taste and add extra salt, pepper, or lime juice as desired.
- Serve with bread or rice and toppings of choice.
Notes
1) I used some king oyster mushrooms and shredded them instead of dicing to mimic a shredded chicken appearance.