White Bean Chili with Cumin and Green Chilies

I love chili on a cold winter’s day! This chili was a favorite of ours until we went vegan. I felt so overwhelmed in the beginning that many recipes sat on the proverbial shelf. This recipe was one of them, until now! 

I love soy curls! I had heard about them for several years but never bought any. Then one day, I found myself craving an old favorite, the carne asada taco. After perusing dozens of vegan recipes, I discovered one using soy curls. I bought them and well, the rest they say, is history. Since then, I’ve used them in making fajitas, Chili Verdes, and now, in this white bean chili. 

My old recipe used chicken, of course, and white cheese. This new version uses the soy curls and my béchamel sauce. I always keep a container of the sauce in my freezer, so that’s what I used. If you want a nut-free version, then soy cream is a great option. I added a bit of chili powder at the end, too, just for a little kick!


Print

White Bean Chili with Cumin and Green Chilies

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 cups 1x

Scale

Ingredients

  • 1 medium white onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic , finely minced
  • 1 (32 oz) container organic vegetable broth
  • 1 (8 oz) package of Butler’s soy curls (or other favorite brand)
  • 1 (7 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 cup soy cream or béchamel sauce
  • 1 1/4 cup frozen or fresh corn
  • 3 (15 oz) cans white chili beans*
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

  1. In a medium bowl, add soy curls and cover with 32 oz. of vegetable stock. Let sit until soy curls have rehydrated, about 10 minutes. Set aside.
  2. Warm a dutch oven over medium heat. When heated, add oil. When the oil is shimmering, add onion and sauté until onions are translucent, about 7-8 minutes. 
  3. When soy curls have rehydrated, use a slotted spoon and remove soy curls from stock (reserving stock). Add soy curls to the pan and sauté until brown (about 7-8 minutes). If the curls begin to stick, add stock 2 tablespoons at a time. 
  4. Add garlic, and sauté until fragrant—about 30 seconds. 
  5. Add spices and green chilis to the pan. Dry sauté for approximately 1-2 minutes, or until spices are fragrant. 
  6. Add vegetable broth and deglaze the pan. (Stir the bottom of the pan and removed all fond)
  7. Add white chili beans and corn. Stir well.  
  8. Cook chili until ingredients have warmed. About 15 minutes. 
  9. Add soy cream or béchamel sauce and stir until warmed through. 
  10. Check for seasoning and serve warm.
  11. Top with vegan sour cream, avocados, and cilantro, diced onions, optional. 
  12.  

Notes

*I used white chili beans in a mild sauce.

What did you think? I'd love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.