This hearty vegan white chili is made with white beans, TVP or soy curls, fresh jalapenos, and plenty of smoky cumin. With both stovetop and Instant Pot instructions, it's easy, flavorful, and great for meal prep! Gluten-free with an oil-free option.
2(15 oz) canswhite beans, such as cannellini or great northern, rinsed and drained
2cupscorn kernels, thawed if using frozen
1teaspoonfine sea salt
black pepper
¼ to ½teaspoonliquid smoke, optional
Cheesy cashew cream:
1cupwater
½cupraw cashews or ¼ cup raw cashew butter - See Step 1.
1tablespoonnutritional yeast, optional
1teaspoonfine sea salt
2teaspoonslime juice or rice vinegar
Optional garnishes:
fresh lime juice
cilantro
diced avocado
pico de gallo
Instructions
First, if not using a high-speed blender, soak the cashews in very hot water for about 1 hour. Drain and set aside until ready to make the cashew cream. Alternatively, use cashew butter to make the milk.
Instant Pot Instructions:
In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the saute function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew cream. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew cream into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.
Stovetop Instructions:
Preheat a stock pot over medium heat. Add oil, if using, and onion. Saute for about 5 minutes or until onion is translucent.
Add the bell pepper and garlic and, stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir and bring to a simmer. Cook for 10 to 15 minutes to soften the vegetables and allow the flavors to mingle.
While the chili simmers, make the cashew cream by combining water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
Stir the cashew cream into the chili. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. Let rest for about 10 minutes, stirring occasionally. The chili will thicken as it sits.
Notes
Nut Free OptionsIf you prefer to not to use cashews to thicken the chili, you may substitute 1 cup of full-fat canned coconut milk. Another option is to whisk 2 tablespoons of arrowroot starch into 1 cup of unsweetened, plain soy milk. Heat this briefly in a small saucepan until thickened, then whisk into the finished chili. Adjust salt and lime juice (for tanginess) as desired.You can also thicken the soup by combining ¼ cup all-purpose flour with plain, unsweetened milk. Whisk this into the pot just before adding the broth. The flour will thicken the soup as it simmers.StorageStore chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.