Vegan White Bean Chili

Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it’s very adaptable to individual tastes.

If you don’t need step by step instructions with photos and details, scroll on down to the recipe box at the bottom of the page.

This is an easy recipe and it can be made quickly, but I think the flavors are best if it cooks low and slow for a couple of hours. I used my new RockCrok pot from Pampered Chef, but you can easily use a pot on the stovetop or your Instant Pot and use the sauté button to get it started and switch to slow-cook to finish it off.

Gather your ingredients. (I forgot the chili powder in the picture…oops!)

Start by soaking the soy curls in broth or water. I like to use broth. I put the soy curls in a deep bowl and cover with the broth and then put a smaller bowl or measuring cup on top of them to keep them submerged.

While they soak for about 10-15 minutes, chop the onions.

I use this awesome thing to chop onions super fast and uniform in size.

If you use this affiliate link, I will get a few cents (at no cost to you) to support my blog.

Drain the soy curls (reserving the broth or water) and squeeze them a bit. Chop them up if you want smaller pieces.

Drain the beans (reserving the liquid for this or other recipes).

Sauté the onions, using a splash of water or broth if they stick. Sauté until transparent and soft.

Add the chili powder, cumin, and oregano, salt, and any spicy things and sauté for about a minute. Add the minced garlic and let cook for another minute, being careful not to burn the garlic. Add a splash of broth or water to deglaze the pan if anything sticks.

Add the lime juice. (I freeze lime juice in ice cube trays, so I just throw in one cube.)

Add the beans, soy curls, and the broth. I use the broth from the soy curls and some of the bean juice until I have about 2.5 cups of liquid.

Bring to a boil and then reduce heat to simmer.

If using, add the salsa verde.

Taste and adjust seasonings, if necessary. It’s ready to eat at this point, but the flavors intensify when it cooks longer, so I like to simmer it on low for at least an hour.

When serving, top with any of your favorite chili toppings, like avocado, cilantro, jalapeno, sour cream, and cheese sauce. Here are links to my sour cream and my nacho cheese sauce that go really nicely with this.

(The sour cream recipe is in the recipe for my stroganoff)

https://yourmomsvegan.com/recipes/mushroom-stroganoff-for-the-instant-pot

https://yourmomsvegan.com/recipes/vegan-nacho-cheese-sauce

5 from 1 vote

Print

Vegan White Bean Chili

Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it's very adaptable to individual tastes.

Course: Main Course

Cuisine: American, Mexican

Keyword: Vegan White Bean Chili

Author: Trish Hall

Ingredients

• 1/2 bag Butler Soy Curls
• 2-2.5 cups water or broth Used for soaking the soy curls and for adding to the chili so don't discard.
• 3 15oz cans beans of choice. (I used cannellini and pinto beans) Reserve the juice when draining.
• 2 cups chopped onion
• 4-6 cloves minced garlic (I used about 1 Tablespoon)
• 1 tsp oregano
• 1-2 Tbsp lime juice
• 2-3 tsp cumin
• 2-3 tsp chili powder If you don't want spicy, check that your chili powder is a mild blend

Optional ingredients

• 1-2 tsp salt
• 1/2 cup salsa verde
• 1/2 cup chopped cilantro
• 1/2-1 avocado
• 1-2 tsp hot pepper sauce...any kind you like
• 1/4 cup sliced jalapeños
• 1/2 cup plant based sour cream link in blog post
• 1/2 cup plant based cheese sauce link in blog post

Instructions

1. Start by soaking the soy curls in broth or water. Soak for about 10-15 minutes.

2. Drain soy curls and squeeze out excess liquids. Reserve the liquid! If you want smaller pieces, chop to suit your needs. 

3. Drain the beans, reserving the liquid. 

4. Sauté the onions until transparent. If they begin to stick, deglaze the pan and loosen them with a splash of water or broth. Once they are transparent and soft, add the cumin, chili powder, oregano and salt (if using). Cook for about a minute. 

5. Add minced garlic and cook for another minute, stirring a bit and making sure the garlic doesn't burn. 

6. Add lime juice and simmer for another minute. 

7. Add the beans and soy curls. 

8. Measure the reserved broth from the soy curls and add more water or broth or bean juice to equal 2.5 cups. I prefer the bean juice, as it adds flavor and thickness. 

9. Bring to a boil and immediately reduce heat to a simmer. 

   Add salsa verde, if using. 

10. Taste and adjust seasonings to suit your tastes. 

11. It can be served now, but I like to let it simmer on a very low heat for at least an hour. This helps "marry" the flavors. 

12. To serve, ladle into bowls, top with optional toppings if desired.