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This White Bean and Chicken Vegan Chili Recipe was a huge hit in our house. It can be thrown together and left to cook while you do other things, and the result is a delicious, spicy, satisfying meal.
In Search of Fall
Here in Tennessee it is still reaching 90 Fahrenheit most days. It might be almost October, the leaves might be starting to change, but Fall still feels far away.
I grew up in Florida, so the changing of the seasons never ceases to amaze me. And here, in the foothills of the Smoky Mountains, Fall is truly stunning. The hills are a riot of color. While spring is lovely, there’s something about that wild, bold, brilliant change of color that is quite simply stunning.
Frankly, it’s my favorite season.
It’s a season for lightly bundled up walks outside, for curling up under blankets inside, for soups, pies, and comfort food.
This week, though, I decided not to wait for that crisp, cool air, but to just go for it. The bounty of fresh chilies and peppers at the farmer’s market CALLS me. I recently made this Hatch Green Chile and Black Bean Soup, but honestly, I can’t get enough of them.
And, of course, I know elsewhere, out there, many of you are already enjoying those first cool days.
Whether the thermometer her agrees or not, it’s chili time.
I have several different vegetarian chilis that I make on a regular basis in the fall. This year, though, I wanted to try something different. I wanted to make a white bean and chicken VEGAN recipe.
There are few things I miss from my meat eating days. I’m a pretty happy vegetarian. I never feel like I’m missing anything. But while I was scrolling through my Pinterest feed the other day, I noticed that I hadn’t a white bean chicken chili in forever, probably since I had actual chicken in it.
That, and the bounty of fresh chilies at our local market, inspired me to make this white bean and chicken vegan chili recipe.
Like most chilies it’s quick and easy.
Chop, dump, heat, and eat. And like most chilies it’s far better the next day, if it lasts that long!
This chili doesn’t HAVE to use a chicken substitute either. I made it again this past week and didn’t have any on hand. So we had it without the meat substitute and it was just as delicious.
Meat substitutes have come a long, long way though, and I really enjoyed this Beyond Meat Roasted Chicken in this chili. They haven’t sponsored this post – I’m just a fan.
I actually only recently started using meat substitutes again.
Like most vegetarians, when I first made the switch, I made a lot of the same dishes I ate when I ate meat, but I would use a meat substitute in place of the meat.
As my cooking skills expanded, along with my knowledge of nutrition, I used less and less of the “fakin” products. Honestly, I was never a big fan. And there are a LOT of other ways I can turn a meat based recipe into a yummy vegetarian or vegan one.
Lately, though, I am making little forays into experimenting with meat substitutes again. I have a friend who was vegetarian for a while and has no become vegan. We were talking the other day, and I was telling her about different ways I turn meat based recipes vegetarian.
She said she wished she had a guide that would help her when she was in the kitchen.
Which got me thinking – I could easily throw a little ebook like that together. I think maybe many of you would find that helpful?
If so, what would you like to see in it? Let me know in the comments! I’d love to help you solve some of your kitchen problems! And I honestly believe that just about ALL recipes can be made vegetarian or vegan, and that flavor need not be sacrificed in the process.
This White Bean and Chicken Vegan Chili Recipe is a good example of what I mean!
Do you have a recipe from your meat eating days you’d like to challenge me with?
Tell me in the comments, or send me an email!
This White Bean and Chicken Vegan Chili Recipe is SO easy. Throw it together, come back in a few hours & enjoy a delicious, spicy bowl of comforting chili.
5 from 6 votes
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Cuisine American, southwestern, vegan, Vegetarian
Servings 8 People
Calories 412 kcal
Ingredients
- 6 Cans White Beans, Rinsed and Drained
- 2 Cups Mixed Peppers, diced I use a combination of poblanos, jalapenos, banana peppers, habaneros, and anaheims. These were what I was able to get fresh at the market. Any combination of pepper will work, though, and if you prefer things less spicy, I would suggest using one poblano, and the rest as simply bell peppers.
- 2 Cups Diced Yellow Onion
- 1 Tablespoon Minced Fresh Garlic
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1 Teaspoon Oregano
- 1 Cup Canned Tomatoes
- 16 Ounces Vegetable Broth
- 8 Ounces Beyond Meat Chicken Strip Substitute Optional. May also use any other veggie chicken substitute you prefer.
Instructions
In a large stock pot over medium heat, saute peppers and onions until soft.
Add garlic and saute for 1 minute.
Add beans, and stir to combine.
Add canned tomatoes and vegetable broth.
Add salt, pepper, cumin, and oregano.
Bring to a boil.
Reduce heat to low and simmer for at least two hours, or until broth reduces and the chili starts to thicken.
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