Extra Hearty Vegan White Bean Chili

This chili is packed with spice and flavor, but for the heat-averse, don’t worry: it packs just the right amount of heat.

The key to the coziness of this vegan white chili is the luscious addition of homemade cashew cream. It also includes sweet corn, as it just adds another layer of flavor and extra heartiness. Feel free to add whatever veggies suit your fancy. If you really like your mouth on fire when you eat your chili, bump up the cayenne pepper or add some chopped jalapeño.

vegan white bean chili

vegan holiday avalanche

Calories

260

Serves

6-8

Cooking Time

45

Ingredients

For the Chili:

  • 1 large yellow or orange bell pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 4 15.5-ounce cans white beans (cannellini, navy, chickpea…), rinsed and drained (or about 7 1/2-8 cups, cooked and drained)
  • 4-ounce can of green chilis
  • 1 tablespoon chili powder
  • 2 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4-1/2 teaspoon salt (start low and taste, adjust if needed)
  • 1/4 teaspoon pepper or to taste
  • 1/4 teaspoon cayenne (optional)
  • 1 small seeded and chopped jalepeño (optional)
  • 1 cup of frozen white sweet corn (optional)
  • Fresh cilantro, to serve

For the Cashew Cream:

  • 1/2 cup soaked cashews, soaked 2-4 hours
  • 1 tablespoon lemon juice

Preparation

928 tastiest vegan recipes

Add 2-3 tablespoons of water to a large pot and heat over medium until shimmering. Add the peppers, onion, and garlic and cook for about 5 minutes or until onions are translucent, stirring occasionally and adding an extra splash of water if needed.

Add remaining ingredients, except the soaked cashews and frozen corn, and bring to a boil. Reduce heat to simmer and cover, continue to cook for about 40 minutes.

While the chili is cooking, make the cashew cream. In a high-speed blender, combine your soaked cashews with 1/2 cup of water and 1 tablespoon of lemon juice. Blend on high until smooth, adding an extra 1/4 cup of water if needed.

At the 40 minute mark, stir in the frozen corn and cashew cream. Turn the heat up to medium and cook until heated through. Serve with fresh cilantro.

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