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Creamy Vegan White Chili Recipe

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4.4 from 9 reviews

This Creamy Vegan White Chili is a comforting and flavorful plant-based twist on the traditional chili. Featuring roasted cauliflower, creamy coconut milk, tender cannellini beans, and a blend of warming spices, this dish provides a rich and hearty meal perfect for dinner. Roasting the cauliflower adds depth and texture, while the green chiles and jalapeño deliver a gentle heat balanced by fresh lime and cilantro.

Ingredients

Roasted Cauliflower

  • 2 tablespoons olive oil
  • 1 head cauliflower, cut into florets
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Sautéed Vegetables and Spices

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, minced
  • 1 fresh jalapeno, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Liquids and Beans

  • 4 cups low-sodium vegetable broth (960g)
  • 30 oz cannellini beans, rinsed and drained
  • 1 cup full-fat coconut milk (240g)
  • 8 oz diced green chiles (1 4oz can hot, 1 4oz can mild)
  • 15 oz corn kernels

Finishing Touches

  • 1/4 cup fresh cilantro, chopped (16g), plus more for serving
  • 2 tablespoons fresh lime juice
  • 4 scallions, chopped (for serving)
  • Optional: avocado slices and tortilla chips for serving

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F and lightly grease a baking tray. Toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the florets on the baking sheet in a single layer with the cut side facing down. Roast for 20 to 25 minutes until tender and easily pierced with a fork.
  2. Sauté Aromatics and Spices: In a large pot over medium-high heat, warm 2 tablespoons olive oil. Add diced onion and green bell pepper and sauté for about 4 minutes until softened. Stir in minced garlic and diced jalapeño and cook for an additional 30 seconds. Sprinkle in ground cumin, dried oregano, 1 teaspoon salt, chili powder, black pepper, and cayenne pepper, stirring continuously until fragrant, about 30 seconds.
  3. Add Broth and Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Then reduce the heat to medium-low to let it simmer gently.
  4. Prepare the Puree: Meanwhile, combine 1 cup of the cannellini beans, 1/4 cup of the simmering broth from the pot, 1 cup full-fat coconut milk, and both cans of diced green chiles in a blender. Puree the mixture until nearly smooth, creating a creamy base for the chili.
  5. Combine and Simmer: Pour the pureed mixture back into the pot with the broth and vegetables. Add the remaining cannellini beans and corn kernels, stirring everything together thoroughly. Simmer the chili for 10 to 12 minutes, allowing flavors to meld.
  6. Add Fresh Ingredients and Heat Through: Stir in the chopped fresh cilantro, roasted cauliflower, and fresh lime juice. Let the chili cook for an additional 2 to 3 minutes until everything is heated evenly and combined.
  7. Serve: Ladle the creamy vegan white chili into bowls and garnish with extra cilantro, chopped scallions, avocado slices, and tortilla chips if desired for added texture and flavor.

Notes

  • To adjust heat, modify the amount of jalapeño and choose between hot or mild diced green chiles based on your spice preference.
  • For a thinner chili, add additional vegetable broth or water during simmering.
  • This chili can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • For added protein, consider topping with pumpkin seeds or serving alongside a grain like quinoa or rice.
  • Use a high-speed blender to get the puree as smooth as possible for the creamiest texture.

Find it online: https://cozyplatter.com/creamy-vegan-white-chili-recipe/