Craving a hearty, soul-warming dish that's both incredibly delicious and completely plant-based? Get ready to fall in love with the most unexpected comfort food sensation that will make your taste buds dance and your body thank you! This Creamy Vegan White Bean Chili isn't just another recipe – it's a culinary adventure that proves vegan meals can be just as rich, satisfying, and flavor-packed as traditional comfort foods.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans (15 ounces each) white beans, drained
- 1 can (15 ounces) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by draining the white beans, dicing the onion, and mincing the garlic.
- Heat a large pot or Dutch oven over medium heat. Add a splash of vegetable broth or olive oil to prevent sticking.
- Sauté the diced onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Sprinkle chili powder and cumin over the onions and garlic, stirring to coat and release their aromatic flavors.
- Pour in the vegetable broth, diced tomatoes, and drained white beans. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Use a potato masher or the back of a spoon to partially mash some beans, creating a creamier texture.
- Season with salt and pepper to taste, adjusting spices as needed.
- Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.
- Optional: Garnish with fresh cilantro, green onions, or a squeeze of lime juice before serving.
Tips
- Bean Texture Magic: The secret to a creamy chili is partially mashing some beans. Use a potato masher or the back of a spoon to create a luxurious, thick consistency that will make everyone forget this is a vegan dish.
- Flavor Layering: Toast your spices with the onions and garlic before adding liquids. This technique helps release deeper, more complex flavors that will elevate your chili from good to extraordinary.
- Liquid Ratio Matters: If you prefer a thicker chili, reduce the vegetable broth slightly. For a soupier consistency, add a bit more broth or some water.
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Garnish Game Strong: Enhance the final dish with fresh toppings like chopped cilantro, green onions, a squeeze of lime, or even some vegan sour cream for extra richness.
- Batch Cooking Tip: This recipe freezes beautifully. Store in airtight containers for up to 3 months for a quick and delicious meal anytime.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
