🥑Vegan White Chick'n Chili | Oil Free, High Protein, Fall Staple!

vegan chick'n

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is lower in calories and can be more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while maintaining creaminess.

Heat a large pot over medium heat.

Shred your mushrooms (or other protein sub) into the pan and dry sauté until most of the liquid is gone.

Add in the nutritional yeast, chili powder, cumin, salt and pepper and minced garlic, stir for 1 minute.

Deglaze the pan with the salsa verde and diced green chiles.

Add in your vegetable broth or stock.

Add in the beans and fire roasted corn, bring to a boil.

Reduce to a low-med simmer and cover for 20 mins.

Prepare the silken tofu cream, by blending it in a high speed blender until silky smooth.

Once the soup is finished simmering, reduce to low and stir in the silken tofu cream.

Turn off the heat and squeeze in the juice of half a lime.

Serve with some avocado, fresh herbs and tortilla chips! Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens