Creamy, comforting, and packed with wholesome ingredients, this vegan white bean chili is a perfect weeknight meal. With green chiles, corn, and leafy greens, it’s a 30-minute dish that’s great for meal prep or a cozy dinner.
Ingredients:
- 2 cups water: Used to make creamy cashew milk.
- 2/3 cup raw cashews: Soaked if not using a high-speed blender.
- 2 Tbsp olive oil: Or substitute with avocado oil.
- 1 cup diced white or yellow onion: About 1 medium onion (~130 g).
- 4 cloves garlic, minced: Freshly minced for optimal flavor.
- 1 tsp ground cumin: Adds a warm, earthy note.
- 3/4-1 tsp sea salt: Adjust to taste.
- 1/4 tsp black pepper: Freshly ground for best results.
- 1 pinch cayenne pepper: Optional, plus more to taste for added heat.
- 2 (4-oz) cans diced green chiles: Use hot or substitute with 1/2 cup diced roasted Hatch chiles.
- 3 (15-oz) cans white beans: Drained and rinsed (e.g., cannellini, ~4 1/2 cups homemade).
- 1 cup frozen corn: Or use canned corn, drained and rinsed.
- 2 cups baby spinach, baby kale, or chopped kale: Adds a touch of freshness and nutrients.
Optional Toppings
- Perfect Vegan Cornbread (or gluten-free cornbread)
- Freshly chopped cilantro
- Thinly sliced green onions
- Hot sauce
Instructions:
- Make the Cashew Milk
- In a high-speed blender, combine the water and raw cashews.
- Blend on high for 1-2 minutes until smooth and creamy. Set aside.
- Sauté Aromatics
- Heat a large pot over medium heat. Once hot, add olive oil.
- Stir in diced onions and minced garlic. Cook for about 5 minutes, or until onions are soft and translucent.
- Build the Flavor
- Add cumin, sea salt (starting with 3/4 tsp), black pepper, and cayenne. Cook for 1 minute, stirring frequently, until fragrant.
- Combine the Ingredients
- Stir in the diced green chiles, drained white beans, and corn.
- Mix well to combine the flavors.
- Simmer the Chili
- Pour in the prepared cashew milk and stir thoroughly.
- Bring the mixture to a light boil, then reduce the heat to low.
- Simmer for 10 minutes, stirring occasionally, until thickened. Add water or dairy-free milk as needed if the chili becomes too thick.
- Add Greens
- Remove the chili from heat.
- Stir in baby spinach, baby kale, or chopped kale, allowing them to wilt in the residual heat.
- Serve Warm
- Ladle the chili into bowls and top with your choice of garnishes, such as cornbread, cilantro, green onions, or hot sauce.
Tips for Success:
- Cashew Milk: Soak cashews in hot water for 20-30 minutes if you don’t have a high-speed blender.
- Heat Level: Adjust cayenne and chiles to suit your spice preference.
- Greens: For a heartier dish, use chopped kale instead of spinach.
Storage:
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stovetop or in the microwave, adding water to thin if needed.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
This creamy vegan white bean chili is a hearty, plant-based delight. Perfect for meal prep or a quick dinner, it’s sure to become a favorite in your recipe rotation!
