Description

Here just in time for chilly winter nights: the coziest Vegan White Chili recipe!

A dairy-free, gluten-free, and totally flavorful vegetarian white chili heavy on plant-based goodness, this white chili recipe gets tons of rich flavor and hearty texture from poblano peppers, jalapeno peppers, tons of white beans, and hominy.

Better yet, it’s easy to throw together any night of the week, and perfect for meal prep this winter. Creamy white chili for the win!

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
2 poblano peppers, diced (deseeded as desired)
2 jalapeno peppers, diced (deseeded as desired)
4 cloves garlic, finely chopped or grated
1 4-ounce can diced green chiles (mild or hot – your choice!)
1 tablespoon ground cumin
1 bay leaf
Two 14-ounce cans cannellini beans, drained and rinsed
One 28-ounce can hominy, drained and rinsed
32 ounces low-sodium vegetable stock or broth
2 cups unsweetened almond milk (or unsweetened nut milk of choice)
½ cup masa harina
2 limes, juiced
kosher salt and ground black pepper, to season
for serving, as desired: diced avocado or guacamole, chopped cilantro, thinly sliced jalapeno, crushed tortilla chips, etc.

Instructions

Cook the veggies: Add the olive oil to a large pot or Dutch oven over medium heat. Once hot, add the onion, poblano, and jalapeno peppers. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occassionally, for 5-6 minutes, until the veggies are softened.
Toast the aromatics: Add the garlic, diced green chiles, ground cumin, and bay leaf to the pot, stirring to combine. Cook, stirring occassionally, for 1-2 minutes, until fragrant.
Assemble the white chili: Add the cannellini beans, hominy, and vegetable stock to the pot, stirring to combine. Increase the heat to high to bring the chili to a boil, then reduce to medium-low to simmer.
Thicken the white chili: Make the masa harina slurry by whisking together the almond milk and masa harina in a small bowl or liquid measuring cup. While stirring the chili constantly, slowly pour the masa harina slurry into the chili. Let the chili continue to simmer over medium-low heat, stirring occassionally, until thickened slightly, 10-15 minutes. Once thickened, stir in the fresh lime juice. Taste and season with additional salt or ground black pepper, as needed.
Serve: Portion the chili into bowls, serving with your favorite chili toppings: diced avocado or guacamole, chopped cilantro, thinly sliced jalapeno, crushed tortilla chips, etc. Enjoy!

Notes

Storage: This Vegan White Chili keeps incredibly well, since the flavors of the chili really meld together over time. To store, transfer cooled chili to an airtight container and store in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
10-Minute Meal prep: The majority of the prep time involved in this recipe is chopping veggies. Chop all the veggies in advance, storing in an airtight container in the refrigerator for up to 5 days. At dinnertime all you have to do is get cookin’ – seriously so easy!:
- Dice 1 medium yellow onion
- Dice 2 poblano peppers (deseeded as desired)
- Dice 2 jalapeno peppers (deseeded as desired)