Vegan Bean and Mushroom White Chili

vegan chili recipe

White chicken chili has always looked like something I’d want to eat– if only it didn’t have chicken.  It’s creamy, smells a little spicy, and looks so comforting!  Not knowing what it actually tastes like, I had to start with recipes I found online and tweak them to taste like something delicious.

chicken-chili-w-bread

I decided to keep it pretty simple.  When I make regular chili, I’ll throw in every vegetable in sight but all of the white chicken chilis I’ve wanted to eat have looked to be full of not much more more than beans and chicken.  Without the chicken, you’re left with a soup loaded with just beans.  While I like beans, I thought it needed something more.  I decided to go with mushrooms and immediately regretted that decision when I saw them creepily floating on the surface– but they tasted great!  If you have a go-to chicken substitute you like (or if you happen to eat chicken) feel free to leave out one of the cans of beans and throw those in.

chicken-chili-w-bread-2

I served this with a slice of quick baguette [http://cookingactress.blogspot.com/2012/08/quick-baguettes.html] from the Cooking Actress blog.  I forgot to buy fresh bread at the store, but always like a crusty slice to mop  up chili.  This bread rose and baked all while I was prepping and cooking, which was in total less than an hour.  Very impressive, especially because this bread is still fluffy and delicious.

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Vegan White Bean and Mushroom Chili
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Serves: 4
 

Ingredients
  • 1 tbsp margarine or butter (optional)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 oz canned chopped green chiles
  • 3 tsp oregano
  • 2 tsp cumin
  • 2 tbsp flour (GF: 1 tbsp cornstarch mixed with 1 tbsp water, add last)
  • 1 ½ c vegetable broth
  • 3 tsp chicken seasoning or not chicken bouillon/broth powder (I recommend Better than Bouillon, No Chicken Base)
  • ¾ c water
  • 3 cans white beans, drained and rinsed (I used cannellini)
  • 4 oz fresh mushrooms, chopped
  • ¾ c almond milk
  • 2 tsp soy sauce
  • 2 tsp liquid smoke (Colgin’s All Natural is pretty great)
  • Optional toppings: sour cream, cheese, chopped green onions

Instructions
  1. If using butter, melt in a in a nonstick pan over medium heat. If not using, add a spritz of nonstick spray or a thin layer of water and saute the onions and garlic. Once soft, add the chiles.
  2. Add the oregano, cumin, and flour and stir well. Heat until the flour has been well incorporated.
  3. Stir in the vegetable broth, chicken seasoning/bouillon, and beans. Bring to a boil and reduce heat to start thickening the broth slightly. Cook for 5-10 minutes and add the mushrooms.
  4. Cook over medium low heat until the mushrooms are soft. Some of the beans may start falling apart.
  5. Add the milk, soy sauce, and liquid smoke (add cornstarch here, if using). Cook until heated through and the chili is your desired thickness.
  6. Serve with desired toppings.

Notes
If you want a thicker broth, mix a little cornstarch with water and add at the end. Bring to a boil and reduce, heating until thickened.

Nutrition Information
Serving size: 1½ cups Calories: 200 Fat: 1g Carbohydrates: 36g Fiber: 13g Protein: 15g