Recipe: Brian’s White "No-Chicken" Chili (Oil-Free, Plant-Based, Vegan)

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas provide protein and fiber, while navy beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream can be a budget-friendly creamy topping.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Bell peppers are milder and often less expensive.

Heat a dutch oven or large pot to medium high heat.

Add diced onion and diced poblano pepper; sauté until softened, stirring occasionally.

Create a well in the middle and add minced garlic; cook for 30 to 60 seconds until fragrant.

Add nutritional yeast, cumin, chili powder, Mexican oregano, and white pepper; stir to toast the spices.

Pour in veggie broth and add cannellini beans and corn; stir to combine.

Bring the mixture to a boil.

Add butler soy curls and reduce heat to medium low; simmer for 10 to 15 minutes until soy curls are softened.

In a blender, combine silken tofu, almond milk, and miso paste; blend for 30 to 60 seconds until smooth.

Once soy curls are softened, add the creamy mixture to the pot; cover and heat for another 5 to 10 minutes.

Stir in lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary