Vegan White Chicken Chili
An alternative to traditional tomato chili, this tex-mex-inspired soup is packed with flavor and is perfect for a satisfying, warming dinner at home that makes the whole family happy! Can be made in a slow cooker.
Ingredients
- 2 T olive or grapeseed oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 cups vegetable or no-chicken broth
- 2 cans cannellini beans drained
- 1 can chickpeas drained
- 1 7 oz can mild green chilies drained and diced
- 3 T nutritional yeast
- 1 tsp cumin
- 1/2 tsp paprika
- 1 sprig fresh oregano chopped or torn by hand
- 1 pckg Daring vegan chicken, plain thawed and roughly chopped
- 2 T fresh lime juice
- 2 T chopped fresh cilantro (plus more for serving)
- 6 oz. vegan sour cream
- 1/2 cup vegan cheddar shreds optional
- Fritos or Tortilla Chips
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and saute for 5 minutes. Add minced garlic and saute for 1 minute more.
- Add broth, beans, green chilies, nutritional yeast, cumin, paprika, and oregano. Bring mixture just to a boil then reduce heat to medium-low and simmer 10 minutes.
- Saute the vegan chicken in oil in a separate pan over medium heat. Add lime juice and cover, stirring occasionally. We want the meat to get a bit crispy and lightly browned. When satisfied with the color and crispness, add in chopped cilantro and remove from heat.
- Add 1/4 of the chili to a blender and blend it thoroughly. Add it back into the pot and then add the sour cream and stir. Divvy up the chili into bowls. Top with a generous portion of vegan chicken, cilantro, and cheese. Serve with sliced limes and Fritos or tortilla chips.