Description
This Vegan White Bean Chili is a creamy, hearty, and nutritious dish packed with butter beans, tender vegetables, and aromatic spices. Naturally gluten-free, soy-free, and nut-free, this chili is perfect for meal prep and makes a comforting meal for any occasion.
Ingredients
- Beans: Butter beans (large lima beans) or cannellini beans
- Vegetables:
- Yukon gold potatoes (diced)
- Onion (chopped)
- Garlic (minced)
- Oyster mushrooms (shredded)
- Corn kernels
- Celery (chopped)
- Fresh pasilla or poblano pepper (chopped)
- Jalapeño (optional, for heat)
- Seasonings:
- Dried oregano
- Ground cumin
- Ground coriander
- Coconut aminos
- Garnishes:
- Fresh cilantro
- Lime wedges
- Avocado slices
Instructions
1️⃣ Prepare the Beans – If using canned beans, drain and rinse. If using dried beans, cook until tender.
2️⃣ Shred the Mushrooms – Use a fork to shred oyster mushrooms into bite-sized pieces.
3️⃣ Sauté the Vegetables – In a large pot over medium heat, dry sauté the onion for 3-4 minutes until translucent.
4️⃣ Add Mushrooms & Spices – Stir in shredded mushrooms, poblano pepper, garlic, celery, oregano, cumin, coriander, and coconut aminos. Cook for 3-4 minutes.
5️⃣ Incorporate Remaining Ingredients – Add corn, potatoes, beans, and vegetable broth. Stir well.
6️⃣ Simmer – Partially cover and simmer for 10-12 minutes until potatoes are tender.
7️⃣ Thicken the Chili (Optional) – Blend 1 cup of the cooked beans with 1 cup of broth and stir back in for a creamier texture.
8️⃣ Rest & Serve – Turn off the heat, cover, and let sit for 5 minutes. Garnish with cilantro, lime juice, and avocado.
Notes
✅ Protein Boost – Add cooked quinoa or chickpeas for extra protein.
✅ Spicy Kick – Increase jalapeño or add cayenne pepper.
✅ Creamy Texture – Stir in coconut milk for extra richness.
✅ Greens – Add kale or spinach for more nutrients.
