Healthy vegan white bean chili is hearty, filling and quick to prepare. This white chili is a great alternative to the classic chili con carne and will also be well received by your friends.
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The chili is gluten-free, dairy-free and with white beans, cashew cream and spices it becomes a real taste experience.
Prepare this stew as a party food or if you fancy something hearty, which is also easy and quick to prepare.
Do you like classic chili? Then you should definitely prepare this white chili, which is prepared with white beans instead of different beans and with a cashew cream instead of a tomato sauce.
You have the dish on your dinner table in no time.
As with all my recipes, the most important part is the spices that we use in the dish and that make the recipe a special experience. So don't be put off by the spices.
We like to eat tortilla chips or baguettes with this.
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Ingredients
Medium Onion
Garlic Cloves
Celery
White Wine
Northern Beans or White Beans
Cannellini White Beans
Vegetable Broth
Chopped Green Chilies
Sea Salt
Ground Cumin
Sage
Nutritional Yeast
Rosemary
Smoked Paprika
Bay Leaf
Juniper Berries
Dried Oregano
White Pepper
Cayenne Pepper
Cashew Nuts, soaked
Water
Corn
Lime Juice
For garnish:
Tortilla Chips, optional
Sliced Jalapeno Pepper, optional
How to make
Fry the chopped onions and garlic vigorously in a pan. I always add a sip of water so that nothing burns. Add the chopped celery and braise it with the onions.
Take the soaked cashews and water and mix it in a high speed blender to a creamy consistency.
Deglaze the onions with the white wine.
When the white wine is cooked off, add the remaining ingredients and the cashew cream and stir. Let it simmer on low heat for about 20 minutes. So that the taste of the spices unfolds. Remove the bay leaves and juniper berries. If you can't find them, don't worry. Just pay attention to it while eating.
Garnish the soup with green chillies and tortilla chips.
What white beans should I use?
If you can only find white beans in the store, take them. We have a variety of white beans in the United States. No matter what kind of white beans you use, the important thing is that they are white. So that the chili stays white.
What can I use as a white wine substitute?
If you want to make the recipe without wine, just add about 2 tablespoons of white balsamic vinegar later. So you get more flavor in your chilli.
Can I make this chilli in advance?
The chilli can be prepared very well in advance. Simply prepare the chilli 1-2 days beforehand and then briefly heat it up again in the pot.
What can I do with leftover white chilli?
- Prepare loaded nachos with the white chilli by adding other vegetables such as olives, corn, tomatoes and tortilla chips.
- Eat it as soup as before
How can I store leftover white chilli?
Store the chilli in the fridge in an airtight container for about 4 days. Or freeze the chilli and take it out of the freezer the night before. The chili lasts in the freezer for about 4 months.
More vegan soup recipes:
Have you tried the recipe?
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📖 Recipe
Vegan White Chili
Healthy vegan white bean chili is hearty, filling and quick to prepare. This white chili is a great alternative to the classic chili con carne and will also be well-received by your friends.
The chili is gluten-free, dairy-free and with white beans, cashew cream and spices it becomes a real taste experience. Prepare this stew as a party food or if you fancy something hearty, which is also easy and quick to prepare.
Ingredients
- 1 medium onion, chopped
- 3 garlic cloves
- 2 celery ribs
- ¼ cup (60 ml) white wine
- 2 cans (15 oz or 425 g) large northern beans, rinsed and drained
- 2 cans (15 oz or 425 g) cannellini white beans
- 3 cups (1.25 l) vegetable broth
- 2 cans (4 ounces each) chopped green chillies
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon sage
- 2 tablespoon nutritional yeast
- ½ teaspoon rosemary
- ¼ teaspoon smoked paprika
- 1 bay leaf
- 2 juniper berries
- 1 teaspoon dried oregano
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ¾ cup (110 g) cashew nuts, soaked
- 2 cups (500 ml) water
- 2 cans corn
- 1 lime juice
- Tortilla chips, optional
- Sliced jalapeno pepper, optional
Instructions
Fry the chopped onions and garlic vigorously in a pan. I always add a sip of water so that nothing burns. Add the chopped celery and braise it with the onions.
Take the soaked cashews and water and mix it in a high speed blender to a creamy consistency.
Deglaze the onions with the white wine.
When the white wine is cooked off, add the remaining ingredients and the cashew cream and stir. Let it simmer on low heat for about 20 minutes. So that the taste of the spices unfolds. Remove the bay leaves and juniper berries. If you can't find them, don't worry. Just pay attention to it while eating.
Garnish the soup with green chillies and tortilla chips.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 312Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 592mgCarbohydrates 52gFiber 13gSugar 9gProtein 18g
The nutrition is calculated automatically and should be used as an estimate.
