Creamy Loaded White Bean Chili
This is the perfect meatless meal. I have been a private chef for over 12 years, and I have been making different renditions of this soup since the very beginning. I won’t lie, I used to make it with lots of chicken and dairy cream for my clients back 12 years ago, but now I have swapped out the dairy and meat, for cashew cream and white beans.
If anything, I think this vegan version is the best one yet. It’s full of so much flavor that your tastebuds will be going crazy over each bite. It’s packed with such a variety of vegetables that by even having one serving will give you the benefits of a complete meal filled with all the important protein, carbs, healthy fats, and nutrients to feel clean & energized.
This white bean chili is:
creamy & hearty
simple dinner recipe
vegan
perfect for meal prep
dairy free
easily made into a weeknight dinner in the crockpot
awesome way to sneak in veggies for picky eaters
The best part, this chili gets better and better with time, so the leftovers are simply amazing! Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this amazing dinner soup!
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Makes 3-4 servings of soup
The Goods:
1 tbsp high quality olive oil
1 onion, diced
2 carrots, diced
3 sticks celery, diced
4 cloves garlic, minced
1 ancho chili, seeded & diced
1 jalapeño, seeded & diced
1 can green chilis
2 tomatillos, diced
10 cremini mushrooms, sliced
5 small potatoes, quartered
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
6-8 cups veggie broth
2 cans great norther beans, drained & rinsed
1 cup organic corn kernels
1 cup cashew cream
1/4 cup chopped cilantro
chili oil & avocado slices for garnish
The Method:
Heat a large soup on medium high heat along with the olive oil. Once hot, add your onions, pinch of salt, and sauté for 2-3 minutes.
As the onions begin to soften after about 3 minutes, add the carrots, celery, and sauté for another 2-3 minutes on medium high heat.
Next, add the garlic, ancho chili, jalapeño, can of green chilis, tomatillos and sauté for 1-2 minutes.
Toss in your mushrooms, and sauté for 2-3 minutes.
Then add your potatoes, cumin, coriander, salt, pepper, and toast your spices and the potatoes for 2-3 minutes. Use a splash of broth to deglaze the bottom of the pan if needed.
Pour in 6 cups veggie broth, cover with a lid, and lower the heat to a simmer and cook for 10 minutes.
Check on the chili, and if the potatoes are still firm, repeat step 5, and cook for another 10 minutes on simmer.
Once the potatoes are almost fork tender, add your white beans, corn, cashew cream, and cook for another 5 minutes on simmer with the lid on.
By now your the chili should be almost ready. If you want it thinner, add the extra cup or two of veggie broth, but if you want the chili to be thicker, keep it as is.
Lastly, add the cilantro, taste for salt.
When it’s time to serve, pour a generous amount into a bowl, and garnish with extra cilantro leaves and optional to drizzle chili oil and add avocado slices. Enjoy!
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