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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
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 2-4 people
Author Megan Lawson

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

Instructions

Cashew Sour Cream

  1. 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. 

  2. 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

  1. 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. 

  2. 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.

  3. 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

  1. 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.

  2. 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. 

  3. 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.