Creamy Vegan White Chili
Prep time
Cook time
Total time
This chili gains its full flavor if allowed to chill in the refrigerator overnight. So it's a great make ahead recipe! You can enjoy it as is, or top with vegan bacon, dairy-free cheese, diced onion, diced chili peppers, or even more dairy-free sour cream alternative.
Author: Pam Georges
Recipe type: Entree
Cuisine: American
Serves: 8 servings
Ingredients
- ¼ cup dairy-free buttery spread
- ½ small onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground oregano
- 5 cups vegan "chicken" broth
- 4 (15-ounce) cans white beans, drained and rinsed
- 1 large bay leaf
- Salt, to taste
- White pepper, to taste
- ½ cup unsweetened coconut milk beverage
- 1 tablespoon cornstarch
- ½ cup dairy-free sour cream alternative
Instructions
- Melt the butter alternative in a medium-large stockpot over medium heat. Add the onions and celery and sauté for about 5 minutes.
- Add the diced carrot, cumin, chili powder, and oregano, and continue to sauté for another 5 minutes.
- Add the broth, beans, and bay leaf and bring to a boil. Reduce the heat to low, partially cover, and simmer for about 40 to 60 minutes, gently stirring occasionally.
- Remove the bay leaf. Season with salt and pepper.
- In a small bowl, whisk together the milk beverage and starch until the starch dissolves.
- Bring the soup back to a boil, and stir in the starch-milk beverage mixture. Reduce the heat to medium-low and simmer for 5 minutes to thicken slightly.
- Stir in the sour cream alternative and serve.
Notes
Greens Option: Kale also goes well in this white chili. You can sauté about 2 cups chopped kale with the other vegetables. It holds up in stews.
Nutrition Information
Serving size: about 1½ cups Calories: 303 Fat: 8.8g Saturated fat: 2.7g Carbohydrates: 42.9g Sugar: 3.4g Sodium: 816mg Fiber: 9.7g Protein: 13.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-vegan-white-chili