Vegan White Chili (Creamy and Hearty!)

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 40-50 minutes

Ingredients:

For the Chili:

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
1 bell pepper, diced
1-2 medium zucchini, diced (optional)
1 can (15 oz) white beans, drained and rinsed (cannellini or great northern beans)
1 can (15 oz) corn kernels, drained
1 can (4 oz) diced green chilies
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder (adjust to taste)
1/2 teaspoon ground turmeric (optional, for color)
4 cups vegetable broth
1 can (14 oz) coconut milk (full-fat or light)
1 tablespoon nutritional yeast (optional, for added creaminess)
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish
Lime wedges, for serving

Optional Toppings:

Vegan sour cream
Avocado slices
Jalapeño slices
Vegan cheese shreds

Instructions:

1. Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, or until softened and translucent.
Add the minced garlic, carrots, bell pepper, and zucchini (if using), and sauté for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the Spices and Beans:

Add the cumin, smoked paprika, chili powder, and turmeric to the pot, and stir to coat the vegetables evenly with the spices. Cook for another minute to let the spices bloom.
Add the white beans, corn, and diced green chilies to the pot and stir to combine.

3. Add Broth and Coconut Milk:

Pour in the vegetable broth and coconut milk, stirring to combine. Bring the chili to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld and the vegetables to soften.

4. Blend for Creaminess (Optional):

For a creamier chili, use an immersion blender to blend a portion of the chili directly in the pot, or transfer about 2 cups of the chili mixture to a blender, blend until smooth, and then return it to the pot. This step is optional, but it adds extra creaminess to the chili.

5. Finish the Chili:

Stir in the nutritional yeast, if using, and adjust the seasoning with salt and pepper to taste. Let the chili simmer for an additional 5 minutes to thicken slightly.

6. Serve:

Ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges and any additional toppings like vegan sour cream, avocado slices, jalapeños, or vegan cheese.

Tips:

Make it Spicy: If you like a bit of heat, add some chopped jalapeños to the chili or stir in a pinch of cayenne pepper.
Protein Boost: For added protein, you can stir in some cooked quinoa or extra beans (such as kidney beans or pinto beans).
Make Ahead: This chili keeps well in the fridge for 3-4 days and can be frozen for up to 3 months. Simply let it cool completely before storing in airtight containers.
Creamier Texture: For an extra velvety texture, blend a small portion of cashews (soaked in hot water for 20 minutes) and stir them into the chili.

This Vegan White Chili is creamy, hearty, and comforting – the perfect dish for a chilly evening or a cozy gathering. The blend of white beans, coconut milk, and spices creates a rich, flavorful base, while the optional toppings bring freshness and a touch of indulgence. Enjoy this plant-based twist on a classic chili!