Description
Hearty white chicken chili brings Mexican-inspired comfort to plant-based dining with jackfruit and creamy cashew base. Spicy, satisfying flavors dance through this clever reimagining of classic southwestern comfort, promising deliciousness you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups vegan chicken substitute or jackfruit or tofu
Beans and Vegetables:
- 2 cans (15 ounces/425 grams) cannellini or Great Northern beans
- 2 cans (4 ounces/113 grams) diced green chilies
- 1 large onion
- 4 cloves garlic
- 1 cup frozen or fresh corn kernels
Liquids and Seasonings:
- 4 cups low-sodium vegetable broth
- 1 can (13.5 ounces/400 milliliters) full-fat coconut milk
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 lime (juice)
- Salt (to taste)
- Black pepper (to taste)
- 0.25 cup chopped fresh cilantro
Instructions
- Warm olive oil in a spacious cooking vessel over medium flame, gently caramelizing diced onions until translucent and softened, approximately 5 minutes.
- Introduce minced garlic, roasted green chilies, and aromatic spices – cumin, oregano, smoked paprika, and ground coriander – allowing them to bloom and release their complex flavors for 2 minutes.
- Pour in creamy coconut milk, hearty vegetable broth, cannellini beans, and chickpeas, gradually elevating the temperature until the mixture reaches a gentle, rolling simmer.
- Incorporate tender corn kernels and shredded jackfruit or cubed tofu, allowing the ingredients to intermingle and develop depth during a 15-20 minute slow-cooking process.
- Brighten the chili’s profile with a vibrant splash of fresh lime juice, then delicately adjust seasoning with salt and freshly cracked black pepper to balance the flavors.
- Transfer the steaming chili into serving bowls, adorning with verdant cilantro leaves and creamy avocado slices for a visually stunning and texturally rich presentation.
Notes
- Select young, tender jackfruit for the most meat-like texture and best flavor absorption in the chili.
- Drain and press tofu thoroughly to ensure it absorbs the spices and maintains a firm consistency during cooking.
- Try different plant-based protein alternatives like seitan or tempeh for varied protein sources and unique flavor profiles.
- Enhance the creaminess by blending a portion of the beans before adding them to the pot, creating a richer, more substantial chili base.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 215 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg