Description
Hearty white chicken chili recipe brings plant-based comfort to classic southwestern cuisine. Creamy cashew base and tender jackfruit deliver robust flavors that satisfy hungry diners craving bold, nutritious meals.
Ingredients
Scale
- 1 package (12-16 oz) vegan chicken strips or shredded jackfruit
- 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup cashew cream or full-fat coconut milk
- 1 cup corn kernels
- 1 large onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 1 can (4 oz) diced green chilies
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Warm olive oil in a spacious pot over medium-high heat, creating a sizzling base for the aromatic vegetables.
- Gently sauté diced onion, minced garlic, chopped celery, and green bell pepper until they become translucent and tender, releasing their fragrant essence.
- Introduce diced green chilies, plant-based chicken alternative, pristine white beans, and robust vegetable broth into the pot, blending in a harmonious mix of cumin, oregano, coriander, and a whisper of cayenne pepper.
- Allow the mixture to simmer gently, creating a rich, complex flavor profile that develops over 10-12 minutes.
- Pour in creamy cashew cream or coconut milk, folding in sweet corn kernels to enhance the texture and depth of the chili.
- Continue cooking for an additional 15-20 minutes, letting the ingredients meld and intensify their collective taste.
- Fine-tune the seasoning with a splash of fresh lime juice, and a careful balance of salt and black pepper to elevate the overall flavor.
- Remove from heat and garnish with freshly chopped cilantro, adding a bright, herbaceous finish to the chili.
- Serve piping hot, allowing the vibrant aromas to entice and delight the senses.
Notes
- Swap out vegan chicken for extra white beans or tofu to boost plant-based protein and create a more budget-friendly version.
- Enhance creaminess by blending some white beans directly into the broth for a thicker, more luxurious texture without added dairy alternatives.
- Reduce spice levels by removing cayenne pepper or using mild green chilies, making the chili more kid-friendly and suitable for sensitive palates.
- Boost nutritional value by adding diced sweet potato or quinoa during simmering, which increases fiber and provides additional hearty substance to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg