if you’re looking for a hearty, comforting meal that won’t pack on the calories, look no further than this oil-free vegan white chili recipe.
with a delicious blend of vegetables and spices, this chili is sure to warm your soul on even the coldest of days. so grab your apron and get ready for some serious flavor – it’s time to make some chili!
what makes white chili so special?
while traditional red chili is undoubtedly delicious, white chili offers a lighter, fresher take on the classic comfort food that’s perfect for warmer months.
with a vegetable swap for its traditional chicken or turkey broth base and light-colored ingredients such as white beans and green chilies, vegan white chili has a unique flavor profile that’s both rich and refreshing.
this recipe offers similar vibes to our creamy roasted poblano pepper and corn soup without requiring cashews or a blender.
making healthy chili without oil or meat
one of the biggest challenges when it comes to making chili is keeping it healthy without sacrificing flavor.
to achieve this, we use vegetable broth instead of oil to sauté the vegetables, which keeps the dish wholesome while maintaining its bold, spicy taste. trust us, you won’t even miss the oil!
we also swapped in mushrooms for the traditional protein in white chili, which gives this dish an amazing texture without adding any extra fat or calories.
and of course, no vegan chili is complete without some cooked pasta for added flavor and texture. we recommend using a small-shaped variety like ditalini for this recipe – trust us, you won’t be disappointed!
tips for perfect vegan chili
making vegan chili can be a bit intimidating if you’re used to cooking with meat, but fear not! we’ve got some tips to help you make the perfect batch every time:
- don’t be afraid to mix up the beans – try using different varieties such as cannellini beans or chickpeas to give your chili extra texture and flavor. if you can’t find light-colored beans, kidney beans or black beans will also do.
- add some extra veggies to give your chili depth – bell peppers, cauliflower, and corn are all great options.
- experiment with different spices until you find your perfect balance of heat and flavor. some suggestions include chili powder, cumin, garlic powder, and paprika.
ingredients
- 1 cup of celery diced
- 1 cup of carrots diced
- 1 cup of onions diced
- 2 cans of white beans drained and rinsed
- 1 cup of mushrooms sliced
- 1 cup of corn fresh or frozen
- 1 green bell pepper diced
- 1 can of chopped green chilies
- 4 cups of vegetable broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- salt and pepper to taste
instructions
- in a large pot, sauté celery, carrots, and onions in vegetable broth until they are tender.
- add the white beans, mushrooms, green bell pepper, corn and canned green chilies to the pot.
- add the chili powder, cumin, coriander, salt, and pepper to the pot and stir everything together.
- pour in the vegetable broth and stir everything together.
- bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the vegetables are fully cooked.
- once the vegetables are cooked, add the cooked pasta to the pot and stir it in.
- let everything simmer together for an additional 5-10 minutes until the pasta is heated through.
- once the chili is ready, serve it hot and garnish it with cilantro and avocado.
how did our vegan white chili turn out?
there’s nothing like a dish that’s both comforting and light! we doubled up the recipe so we could have leftovers for a few days.
let’s get cooking!
with this delicious oil-free vegan white chili recipe in your arsenal, you can carry over a winter favorite into the spring and summer months.
so go ahead and whip up a batch and enjoy the comfort this tasty dish has to offer.
