One Pot, Irresistible Flavor: Plant-Based White Bean "Chicken" Chili

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and cost-effective.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and provide a similar texture.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is more affordable and convenient.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is less expensive and has a longer shelf life.

Start by dicing 1 onion and sautéing it in a large pot without oil, using vegetable broth to deglaze if necessary.

Add 3 stalks of diced celery and 3 cloves of minced garlic to the pot and sauté for a few minutes.

Incorporate 1.5 cups of finely diced cabbage (optional) and continue to sauté for a few more minutes.

Add 1 teaspoon of smoked paprika, 1.5 teaspoons of cumin, and 1 teaspoon of oregano, stirring until fragrant.

Stir in 1 small can of green chilies, 2 cans of rinsed and drained calini beans, and 1 cup of Butler soy curls.

Pour in 1 liter of low sodium vegetable broth and add 2 tablespoons of low sodium tamari. Let it cook for about 20-30 minutes, adding more broth if it gets too thick.

After cooking, add 2 tablespoons of nutritional yeast and 0.5 cup of unsweetened soy milk to the pot.

Add chili pepper to taste, then use an immersion blender to blend a portion of the chili for a thicker texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary