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    Home » Mexican

    Vegan White Chili (wfpb)

    Published: Jun 23, 2020 · Modified: Feb 16, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    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.

    Bird view of three white chili bowls

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    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.

    Vegan White Chili served in small bowls

    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.

    Close up of vegan white chili

    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.

    Vegan White Chili in focus with a blurred chili bowl in front

    More vegan soup recipes:

    Classic Chili in vegan

    vegan Serbian White Bean Soup

    Vegan Green Bean Soup

    Pin for Later!

    White Chili Close up with a Textlayover

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content
    Close up of vegan white chili

    Vegan White Chili

    Yield: 6
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes

    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 1
    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: Mexican / Category: Soups & Stews
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    « Easy vegan Jambalaya Recipe (oil free)
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    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

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