Vegan White Chili

Every time I think about cozy nights in, I can’t help but crave Vegan White Chili. There’s something so comforting about a warm bowl of chili, especially when it’s packed with delicious flavors and wholesome ingredients. I remember the first time I made this dish; the aroma filled my kitchen, inviting everyone to gather around the table. The blend of spices and fresh vegetables creates a vibrant, hearty meal that warms both the body and soul. This Vegan White Chili is perfect for those chilly fall evenings when all you want is to curl up with something satisfying yet nourishing.

What to Buy for Vegan White Chili

Gathering the right ingredients is key to making Vegan White Chili a success. Each component plays a vital role in creating a harmonious blend of flavors. The combination of vegetables, beans, and spices not only makes for a delicious meal but also offers a colorful presentation that invites you to dig in. Let’s take a closer look at what you’ll need.

• 6 oz King oyster mushrooms: These mushrooms provide a meaty texture and absorb the flavors of the spices beautifully.
• 1 Tbsp olive oil: Used for sautéing, it adds richness to the chili.
• 1 Onion: This aromatic base is essential for depth of flavor.
• 4 cloves Garlic: Adds a punch of flavor and aroma.
• 2 cups Veggie broth: The foundation of the chili, providing moisture and flavor.
• ½ cup Vegan sour cream: This gives the chili a creamy texture without dairy.
• 28 oz Cannellini or White beans: A great source of protein and fiber.
• 12 oz Sweet corn (canned): Adds sweetness and texture.
• 2 Celery stalks: For crunch and flavor.
• 1 Green chili pepper: Adds mild heat, adjust to taste.
• 1 tsp Cumin: A warm spice that enhances the overall flavor.
• ½ tsp Oregano: A herb that complements the other flavors well.
• ½ tsp Cilantro: Freshness that brightens the dish.
• 1 Tbsp Lime juice: For a zesty finish.
• 1 Tbsp Nutritional yeast: Adds a cheesy flavor without dairy.
• 2 Bay leaves: Infuse depth into the chili.
• 1 Tbsp Cornstarch: To thicken the consistency.
• Salt and Pepper: Essential for seasoning to taste.
• Avocado: A creamy topping that balances the flavors.
• Shredded vegan cheese: Optional, but adds a cheesy element.
• Freshly chopped cilantro: For garnish and brightness.
• Tortilla chips (5-oz bag): A crunchy side that pairs perfectly.
• Scallion: Adds a fresh oniony flavor.

Putting Together Vegan White Chili

Making Vegan White Chili is a straightforward process that leads to delicious results. You’ll enjoy how the flavors meld together beautifully as it cooks. Each step builds upon the last, so let’s get started!

1. Begin by peeling and finely chopping the onion and garlic. This combination will serve as the aromatics for your chili and create a flavorful base.
2. Next, peel and slice the celery stalks into small pieces. This will add a nice crunch to the dish and balance the creaminess of the other ingredients.
3. Wash and slice the green chili pepper. Be careful with your slicing; adjust the amount based on your spice preference.
4. Now, take the king oyster mushrooms and tear the stem apart with a fork. Cut the top part into similar sizes, ensuring they cook evenly.
5. Preheat your cast-iron Dutch oven or stockpot over medium heat. Once hot, add the olive oil and then the chopped onion. Sauté them for approximately 2 to 3 minutes until they become tender and translucent.
6. Add the finely chopped garlic to the pot and stir it in. Cook for another minute, allowing the garlic to release its aromatic qualities.
7. Next, incorporate the chopped celery, shredded king oyster mushrooms, sliced green chili, and the bay leaves. Stir everything together and cook for an additional 4 to 5 minutes until the vegetables are softened.
8. Sprinkle in the cumin, oregano, cilantro, nutritional yeast, salt, and black pepper. Mix these spices well and cook for 1 to 2 minutes. This will help to develop their flavors.
9. Now, pour in the veggie broth and bring the mixture to a boil. This is where the magic starts; the broth will combine with the spices and vegetables, creating a fragrant stew.
10. Once boiling, add the canned white beans and sweet corn. Let this simmer for 2 to 3 minutes, allowing all the ingredients to meld together.
11. In a separate bowl, mix the vegan sour cream with the cornstarch. To temper the sour cream, add some warm liquid from the chili to the mixture and stir well. This step is crucial to avoid clumping.
12. Finally, add this thickening slurry back into the boiling chili and simmer for an additional 2 to 3 minutes, allowing it to thicken beautifully. Your Vegan White Chili is now ready to be enjoyed!

Variations to Try

If you’re looking to mix things up with Vegan White Chili, here are a few creative variations to consider:

• Different Beans: Experiment with other types of beans such as black beans or pinto beans for varied flavors and textures.
• Spicy Version: For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
• Vegetarian Option: If you’re not strictly vegan, feel free to add some shredded cheese on top for extra creaminess.
• Herb Variations: Consider mixing in fresh herbs like basil or parsley for a unique flavor twist.
• Creamy Additions: Stir in a bit of coconut milk for a tropical twist and added creaminess.
• Meal Prep: Make a large batch and freeze in individual portions for easy meals throughout the week.

Pairing Suggestions for Vegan White Chili

When it comes to serving Vegan White Chili, there are numerous ways to enhance the meal experience. Here are some delightful pairing suggestions:

• Serve with Cornbread: A warm slice of cornbread complements the chili perfectly, adding a sweet and savory balance.
• Salad Side: A fresh garden salad dressed with lemon vinaigrette can brighten the meal.
• Tortilla Chips: Crunchy tortilla chips make for a great topping or side for scooping up the chili.
• Seasonal Occasions: This dish is perfect for cozy gatherings, potlucks, or family dinners during the fall.
• Leftover Options: Store leftovers in an airtight container in the fridge for up to three days, or freeze them for longer storage.
• Hot Sauce: For an extra kick, serve with your favorite hot sauce on the side.

FAQ

Conclusion

The Vegan White Chili is a comforting and delicious dish that warms the heart and soul. Its rich flavors and creamy texture make it an irresistible choice for any meal. You’ll want to enjoy every last spoonful! I encourage you to give it a try; it’s a simple yet rewarding recipe that can easily become a new favorite in your kitchen.

Vegan White Chili

The ultimate comfort food, Vegan White Chili is a creamy and hearty dish that’s perfect for chilly evenings. Packed with nutritious ingredients and layered flavors, it’s an easy weeknight dinner that everyone will love. Make it tonight for a meal that warms hearts and fills bellies!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz King oyster mushrooms
• 1 Tbsp Olive oil
• 1 Onion
• 4 cloves Garlic
• 2 cups Veggie broth
• ½ cup Vegan sour cream
• 28 oz Cannellini or White beans
• 12 oz Sweet corn canned
• 2 Celery stalks
• 1 Green chili pepper or to taste
• 1 tsp Cumin
• ½ tsp Oregano chopped
• ½ tsp Cilantro
• 1 Tbsp Lime juice
• 1 Tbsp Nutritional yeast
• 2 Bay leaves
• 1 Tbsp Cornstarch
• Salt and Pepper to taste
• Avocado
• Shredded vegan cheese
• Freshly chopped cilantro
• 5 oz Tortilla chips
• Scallion

Equipment

• Cast-iron Dutch Oven
• Stockpot

Method

 

1. Peel and chop the onion and garlic (finely).
2. Peel and slice the celery stalks.
3. Wash and slice green chili peppers.
4. With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the top part as well to a similar size.
5. Preheat your Dutch oven or stockpot over medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
6. Add finely chopped garlic. Stir and cook for a minute.
7. Add chopped celery, shredded king oyster mushrooms, green chili slices, and bay leaves. Stir and cook for another 4-5 minutes.
8. Add cumin, oregano, cilantro, nutritional yeast, salt, and black pepper. Stir well. Cook for 1-2 minutes.
9. Add vegetable broth. Bring the stew to a boil.
10. Add canned white beans and sweet corn. Cook for 2-3 minutes.
11. In a separate bowl, mix vegan sour cream with cornstarch. Add some warm liquid from the chili and mix it well. Add this slurry to the boiling chili and simmer for 2-3 minutes until it thickens.

Notes

No additional notes available.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.