Vegan White Bean Chili Recipes

VEGAN WHITE BEAN CHILI

Steps:

• Pick through the beans to make sure there are no pebbles. Rinse. Soak overnight, covered by at least 2 inches of water. The beans will swell.
• Drain the beans.
• Pour the beans into a large soup pot. Add the vegetable stock and bring to a boil.
• Lower the heat and simmer over medium heat.
• In a saucepan, heat the coconut oil over medium-high heat. When the oil is hot, add the onion. Sauté for about 10 minutes.
• Add the garlic and chiles and cook for a couple more minutes.
• Add the vegetable mixture to the beans.
• Add the remaining ingredients to the soup pot.
• Cover and cook over medium heat for about 11/2 hours, stirring occasionally.
• This soup goes really well with corn bread.
• Storing in the refrigerator:
• Will keep covered in the refrigerator for 2 to 3 days.
• Freezing: Let cool to room temperature. Freeze in hardsided freezer containers for up to 3 months. To prepare after freezing, defrost in the refrigerator overnight because it is a pretty solid mass and will take longer to thaw.
• Reheating: Place in a saucepan and heat through.

WHITE BEAN CHILI

Steps:

• Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
• Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.

VEGAN WHITE BEAN CHILI

Steps:

• Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

VEGAN WHITE BEAN CHILI

Steps:

• In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
• Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.
• Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
• Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.

VEGAN WHITE BEAN CHILI

Steps:

• Saute garlic, onions, and celery in a small amount of vegetable broth until onions are translucent
• Add jalapeno, carrots, zucchini, and red pepper, and saute for approximately 5 minutes.
• Pour contents into the base of the crockpot.
• Add all remaining ingredients into the crockpot.
• Cook for 4-6 hours on high; or 6-8 hours on low
• In a large pot, Saute garlic, onions, and celery in a small amount of vegetable broth until onions are translucent.
• Add jalapeno, carrots, zucchini, and red pepper, and saute for approximately 5 minutes.
• Add remaining ingredients.
• Bring to a boil; stir.
• Reduce to simmer.
• Simmer covered for 35 minutes. The acid in the tomatoes needs to break down, so it needs to simmer.
• Optional:
• Shredded vegan cheese
• Cilantro
• Tortilla chips

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

Steps:

• Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
• Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.

VEGETARIAN WHITE BEAN CHILI

Steps:

• Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
• Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
• Saute for 7 minutes, stirring frequently.
• Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
• Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
• Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!