allrecipe whie vegan chili recipe Allrecipe White Vegan Chili Recipe for Easy Comfort Meals

When it comes to cozy, comforting meals that are both hearty and healthy, nothing beats a warm bowl of chili. But what if you’re looking for a chili recipe that’s completely plant-based, flavorful, and easy to make?

Enter the Allrecipe White Vegan Chili – a delicious twist on the classic chili, packed with protein-rich beans, vibrant vegetables, and a medley of spices that will satisfy vegans and meat-eaters alike.

This recipe is perfect for chilly evenings, meal prep, or anytime you crave something filling yet wholesome.

Whether you’re a seasoned vegan or just exploring plant-based options, this chili brings together simple ingredients with big flavors. It’s creamy, slightly spicy, and incredibly versatile.

Plus, it’s a great way to sneak in extra veggies while keeping things dairy-free and cruelty-free. Ready to warm your soul with a bowl of this white vegan chili?

Let’s dive in!

Why You’ll Love This Recipe

This white vegan chili is a fantastic alternative to traditional red chili recipes, offering a lighter color with just as much depth of flavor. It’s made without any animal products, making it perfect for vegans, vegetarians, or anyone looking to reduce their meat consumption without sacrificing taste.

With a mix of white beans, corn, and green chilies, this chili boasts a creamy texture and a subtle heat that’s balanced by the freshness of cilantro and lime. It’s also incredibly easy to customize based on your preferences, whether you want it spicier or milder, chunkier or more stew-like.

Besides being delicious, it’s loaded with fiber, plant-based protein, and essential vitamins, making it a nourishing choice for lunch or dinner. Plus, it reheats beautifully, so you can enjoy leftovers just as much as the first serving!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 can (15 oz) white kidney beans, rinsed and drained
• 1 cup frozen or canned corn kernels
• 1 can (4 oz) diced green chilies
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional toppings: avocado slices, vegan sour cream, chopped green onions

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife
• Wooden spoon or heat-resistant spatula
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Stir in the spices: cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Let the spices toast for about a minute to release their aroma.
4. Add the beans: cannellini and white kidney beans into the pot. Stir gently to combine with the onion and spices.
5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
6. Add the corn kernels and diced green chilies to the pot. Stir and continue simmering for another 10 minutes.
7. Adjust seasoning: taste the chili and add more salt, pepper, or cayenne if needed.
8. Remove from heat and stir in fresh cilantro and lime juice for a bright finishing touch.
9. Serve hot with your favorite toppings such as avocado slices, vegan sour cream, or chopped green onions.

Tips & Variations

“For a creamier texture, blend a cup of the chili and stir it back in.”

To make this chili even heartier, consider adding diced potatoes or shredded jackfruit as a meat substitute. If you prefer a smoky flavor, swap the smoked paprika with chipotle powder.

If you like it spicy, add fresh jalapeños or increase the cayenne pepper. For a milder version, simply omit the cayenne and reduce the green chilies.

Want to make this chili in a slow cooker? Brown the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This white vegan chili shines when served with warm, crusty bread or over a bed of fluffy rice. Consider topping it with fresh avocado slices or a dollop of vegan sour cream to add creaminess and contrast.

For an extra burst of flavor, serve with lime wedges and chopped green onions on the side. Pair your bowl with a fresh green salad or roasted vegetables to round out the meal.

If you’re looking for more vegan-friendly recipes to complement this chili, check out our Blackberry Juicing Recipes or the vibrant Zucchini Peppers Onions Tomatoes Recipe.

Conclusion

The Allrecipe White Vegan Chili is a delicious, nutritious, and easy-to-make dish that will quickly become a staple in your meal rotation. With its creamy beans, fresh vegetables, and well-balanced spices, it offers everything you want in a cozy bowl of chili without any animal products.

Whether you’re cooking for family, friends, or just yourself, this recipe is adaptable and forgiving, perfect for beginners and seasoned cooks alike. Plus, it freezes well and makes excellent leftovers, so you can enjoy it again and again.

If you enjoyed this recipe, you might also love exploring other hearty meals like our Breakfast Wellington Recipe or the savory Braised Pork Ribs With Radish Recipe. For a unique twist on chili, check out the Boots And Sonny’S Chili Recipe.

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