This delicious White Chili is adapted from Pam Georges’ Creamy White Bean Chili recipe.  Serve with cornbread for a hearty family meal.  Like many soups and stews, this chili is best the day after it is made - if you can wait that long!   

 

Ingredients

• ¼ cup coconut oil or dairy-free margarine

• 1 small onion, diced  

• 2  carrots, peeled and diced

• 1 tsp. ground cumin

• 2 tsp. chili powder (more to taste)

• 2  Not-Chick’n Bouillon Cubes  

• 5 cups water (or use 5 cups prepared vegetarian chick’n broth and omit the water and bouillon cubes)

• 4  15-oz. cans organic white beans, drained and rinsed (like great northern)

• 1 bay leaf

• 1 T cornstarch mixed with a tablespoon or two of water to thicken (add more or less -your preference)

• 1/2 cup unsweetened coconut milk (or other plant milk)

• 1/2 cup vegan sour cream (like Tofutti - the vegan sour cream adds a nice flavor, but is optional)

 

Heat the coconut oil or Earth Balance in a medium-large stockpot.  Add the diced onions and carrots and sauté for 7 minutes.

 

Add the cumin, chili powder and Not-Chick’n Bouillon cubes and continue to sauté for another two or three minutes. 

 

Add the water, beans, and bay leaf and bring the contents to a boil.  Lower the heat and simmer, partially covered, for 1 hour, stirring occasionally. 

 

Remove the bay leaf.  Bring the beans back to a boil and add the cornstarch/water mixture.  Lower the heat and add the coconut milk and stir well to incorporate.  Simmer an additional 5 minutes.   At this point, you can remove about a third of the beans, puree them, then add them back to the pot or serve as it.    

 

Serve accompanied with small bowls of diced red onion, crumbled veggie bacon bits and additional vegan sour cream.