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    You are at:Home»Dairy-Free Recipes»Vegan White Chili that’s Lightly Creamy and oh-so Comforting

    Vegan White Chili that’s Lightly Creamy and oh-so Comforting

    0
    By Alisa Fleming on September 17, 2022 Dairy-Free Recipes, Soup

    Back in our recipe contest days, Pam Georges submitted this vegan white chili recipe. It’s made lightly creamy with thickened milk beverage and a big dollop of sour cream. The beans also let off some starch as they cook, naturally thickening the soup.

    Creamy Vegan White Chili - dairy-free, soy-free, gluten-free, and plant-based! Lots of options.

    Vegan White Chili that’s Lightly Creamy and oh-so Comforting

    Here are some additional recipe notes and ingredient suggestions:

    • Serving Tips: Dishes like this need to be served with vegan cornbread, crackers, or crusty bread to soak up the goodness. Or if your local grocer offers sourdough mini rounds, you can make your own bread bowls!
    • Milk Beverage: We like coconut milk beverage because it cooks well. You can use another unsweetened plain dairy-free milk beverage, but keep in mind that some brands don’t perform as well when cooked. If your soup curdles, thickens oddly, or seems more watery, the culprit is likely your milk beverage.
    • Sour Cream Alternative: You can find the best brand for your needs in our dairy-free cream reviews, or make your own! My favorite for this vegan white chili is Cashew Sour Cream, but the Tofu Sour Cream also works well and adds thickness.

    Creamy Vegan White Chili - dairy-free, soy-free, gluten-free, and plant-based! Lots of options.

    Special Diet Notes: Creamy Vegan White Chili

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the butter alternative, broth, and sour cream alternative that suit your dietary needs.

    Creamy Vegan White Chili
     
    Print
    Prep time
    20 mins
    Cook time
    1 hour
    Total time
    1 hour 20 mins
     
    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
    1. Melt the butter alternative in a medium-large stockpot over medium heat. Add the onions and celery and sauté for about 5 minutes.
    2. Add the diced carrot, cumin, chili powder, and oregano, and continue to sauté for another 5 minutes.
    3. 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.
    4. Remove the bay leaf. Season with salt and pepper.
    5. In a small bowl, whisk together the milk beverage and starch until the starch dissolves.
    6. 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.
    7. 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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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