Vegan White "Chicken" Chili
An easy and delicious vegan white "chicken" chili is made from soy chunks! It comes together so quickly and is packed with flavor.
Ingredients
- 1 ½ cups soy chunks dry
- 1 medium bell pepper chopped
- 3 cloves garlic chopped
- 2 tablespoons sweet onion chopped
- 2 teaspoons light olive oil
- 1 can (15.5 ounces) white beans drained and rinsed
- ⅔ cup frozen corn
- 2 cups non-dairy milk unsweetened and unflavored
- ½ cup vegan Mexican-style shreds or you can use any other flavor you like
- 4 cups water
- 1 teaspoon Better than Bouillon
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder or to heat preference
- Salt and black pepper to taste
Instructions
- Rehydrate the soy chunks. Cover with 2 cups (480ml) of boiling water. Set aside for 10 minutes.
- In the meantime prepare the peppers, garlic, and onion. Then, add the olive oil and chopped vegetables into a large pot. Sauté for 5 to 7 minutes over medium heat, until fragrant and softened.
- Then, add in the drained beans and corn.
- Now, the soy chunks should be rehydrated. Drain and pour into pot. No need to squeeze out excess water.
- Finally, add in the non-dairy milk, 4 cups of water, better than bouillon, seasonings, and vegan cheese.
- Cook over high heat and bring to a boil, then continue to let it cook for 30 minutes. Mix occasionally.
- Once chili has thickened, taste, and remove from heat.
- Serve with favorite toppings such as vegan sour cream or vegan yogurt, cilantro, pickled red onions, or anything else you like.
Video
Nutrition
Serving: 433gCalories: 248kcalCarbohydrates: 30.7gProtein: 16.7gFat: 8.2gSodium: 574mgFiber: 9.7g
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