White Chili is a delicious way to switch things and a great substitute for people who can't do regular chili.

It can be made in the Instant Pot or on the stove top. I've included both ways below.

There's a number of people that have reactions to tomatoes, or can't take the spice of regular chili.

And that's how this white chili came about.

I actually created this for someone who suffers from acid reflux after eating tomatoes, but really wanted to have some chili.

My husband and I were both surprised with how much this tastes like chili, the only difference is instead of a tomato base it has a creamy, dairy-free base.

Tips

This has become a regular dish in our house!

I've packed this chili with our favorite vegetables, but feel free to add in the ones that you like best.

I do suggest only using white beans with this recipe.

I tried it with black beans and was not a fan, but I'll leave that up to you.

The dairy-free cream is just a cashew sour cream recipe that can be whipped up in minutes – after the cashew soak of course.

White Chili is a great dish to meal prep because it easily freezes and reheats for a quick meal during the week.

Top it with cilantro and avocado if you'd like.

Enjoy!

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Vegan White Chili

This White chili is a delicious substitute for people who can't do chili with tomatoes, or just want to switch things up! It can be made in the Instant Pot or on the stove, and makes great leftovers! 

Course Dinner

Cuisine American

Keyword oil-free, plant-based, vegan, white chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 2-4 people

Author Megan Lawson Evans

Ingredients

• 3 cups Vegetable Broth
• 3 cups (about 2 cans) Cannellini Beans (or other white beans)
• 1 small to medium Onion (chopped)
• 8 oz Mushrooms (chopped)
• 1 cup Celery (chopped)
• 1/2 cup Red Pepper (chopped)
• 1/2 cup Green Pepper (chopped)
• 2 Garlic Cloves
• 2 tbsp Tamari
• 2 tbsp Cumin
• 1/2 tsp Oregano
• 1/4 tsp Turmeric (for the health benefits)
• Pepper (to taste)
• Salt (to taste)

Cashew Cream

• 1 cup Cashews (soaked)
• 3/4 cup Water
• 1/2 Lemon (just the juice)
• 1 tsp Apple Cider Vinegar
• 1/4 tsp Salt (more if desired)

Instructions

Cashew Sour Cream

• First, soak your cashews for the cashew sour cream. You want to place the cashews in a bowl and fill it with warm water, covering the cashews. Then, set it aside. If you have a high speed blender, like a Vitamix, you do not need to soak them that long, maybe 15 minutes or so. If you don't have a high speed blender I recommend soaking for 2 hours. 
• This can be made while the chili is cooking in the Instant Pot or on the stove. It can also be made beforehand. Drain the soaked cashews then add all the cashew sour cream ingredients to the blender and blend until it's smooth and creamy. Taste it and if you need to add more salt, do so. Then set aside to add to the chili after it cooks.

Instant Pot

• On the Instant Pot, turn on the sauté setting. Allow it to heat for a minute or two. Add a splash of oil, water or veggie broth then sauté the onions and garlic for about 2 minutes. Then add in peppers, celery and mushrooms and sauté until tender, about 5-7 minutes. Add in the cumin, oregano and turmeric and sauté for another minute. 
• Then add in the vegetable broth and beans and mix it all together. Put the lid on the Instant Pot and set the steam release knob to sealing. Then, select the pressure cook or manual setting, switch to low and set for 5 minutes.
• If you haven't already, make the cashew sour cream while the chili is cooking in the Instant Pot.

  When the cooking has finished, allow it to sit and naturally release for 5 minutes. Then switch the release knob to venting for a quick release of the rest of the steam. Open the pot, pour the cashew sour cream in and gently stir all together. Salt and Pepper to taste. Serve immediately or allow it to cool and store for later. It lasts for 3-5 days in the refrigerator and longer in the freezer. 

Stove Top

• Heat a large pot over medium heat. Add a splash of oil, water or veggie broth then sauté the onions and garlic for about 2 minutes. Then add in peppers, celery and mushrooms and sauté until tender, about 5-7 minutes. Add in the cumin, oregano and turmeric and sauté for another minute.
• Then add in the vegetable broth and beans and mix it all together. Turn the heat up to medium-high and bring to a boil. Once it's boiling, reduce the heat to simmer, cover the lid and allow it cook for 15-20 minutes. 
• If you haven't already, make the cashew sour cream while the chili is cooking.  When the chili is done simmering pour the cashew cream in and gently stir all together. Salt and Pepper to taste. Serve immediately or allow it to cool and store for later. It lasts for 3-5 days in the refrigerator and longer in the freezer.