White Chicken-less Chili
Recipe found at http://thetolerantvegan.com/2013/01/white-chicken-less-chili
- 3 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 2 stalks of celery, diced
- 1 green bell pepper, seeded and diced
- 4 ounces (1 can) fire-roasted green chiles
- 4 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon cayenne
- 6 cups vegetable stock
- 2 (15.8 ounce) cans Cannellini beans, drained
- 2 cups yellow corn (fresh or thawed if frozen)
- 3 cups vegan chicken substitute (I used Trader Joe's Chicken-less Strips, chopped)
- 1 1/2 teaspoons Tabasco sauce
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 6 tablespoons vegan butter substitute
- 6 tablespoons all-purpose flour
- 3/4 cup unsweetened soy milk or creamer
- Vegan sour cream (optional, for serving)
- Daiya Cheddar-Style Shreds (optional, for serving)
- Heat the olive oil in a large pot over medium heat.
- Add in the onion, celery and bell pepper and cook until they're soft, around 10 minutes.
- Stir in the fire-roasted green chiles, garlic, cumin, chili powder and cayenne.
- Pour in the vegetable stock and bring the ingredients to a boil.
- Stir in the Cannellini beans, corn, vegan chicken substitute, Tabasco sauce, salt and pepper.
- Reduce the heat and allow the chili to simmer for an hour. Taste test
every 15 minutes or so in case you want to add more salt or pepper.
- In a separate pan, melt the vegan butter substitute over medium heat.
- Stir in the flour and cook for 1-2 minutes.
- Add in the soy creamer and stir until the ingredients form a paste, roughly 2-3 minutes.
- Add the paste to the pot of chili and stir until fully combined.
- Allow the chili to simmer for another hour, continuing to taste test
every 15 minutes, adding additional salt, pepper or other seasonings to
suit your preference.
- Remove the chili from the heat and allow it to
sit for as long as you can before serving, as it will thicken and the
flavors will enhance over time. I followed The Kitchn's suggestion and
let the chili cool completely, then reheated it before serving.
- Top with an optional spoonful of sour cream and a sprinkle of Daiya Cheddar-Style Shreds.