- 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)
- 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.
- 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.
- 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.
- Add garlic, and sauté until fragrant—about 30 seconds.
- Add spices and green chilis to the pan. Dry sauté for approximately 1-2 minutes, or until spices are fragrant.
- Add vegetable broth and deglaze the pan. (Stir the bottom of the pan and removed all fond)
- Add white chili beans and corn. Stir well.
- Cook chili until ingredients have warmed. About 15 minutes.
- Add soy cream or béchamel sauce and stir until warmed through.
- Check for seasoning and serve warm.
- Top with vegan sour cream, avocados, and cilantro, diced onions, optional.
*I used white chili beans in a mild sauce.