Description
Mexican-inspired white chicken chili delivers plant-based comfort without compromise. Robust spices and creamy texture make this recipe a hearty alternative for wellness-focused diners seeking delicious plant protein solutions.
Ingredients
Scale
Main Protein:
- 1 pound vegan chicken (plant-based)
Beans and Vegetables:
- 2 cans (15 ounces / 425 grams) white beans
- 1 can (4 ounces / 113 grams) green chilies
- 1 medium onion
- 3 cloves garlic
Liquids and Seasonings:
- 4 cups (32 ounces / 950 milliliters) vegetable broth
- 1 cup (8 ounces / 240 milliliters) coconut milk
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/4 cup fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Warm olive oil in a spacious pot over medium-high temperature, gently sautéing diced onions and minced garlic until translucent and aromatic, approximately 3-4 minutes.
- Sprinkle cumin, oregano, and ground coriander into the pot, toasting the spices for 60-90 seconds to enhance their depth and release intense flavors.
- Introduce plant-based chicken alternative, carefully browning the pieces to develop a rich, caramelized exterior with crisp edges.
- Pour white beans, roasted green chilies, and vegetable broth into the mixture, stirring thoroughly to combine all components and create a harmonious base.
- Lower heat to a gentle simmer, allowing the liquid to reduce and ingredients to meld together, creating a cohesive texture and intensifying the overall flavor profile.
- Stream coconut milk into the chili, continuing to simmer for 12-15 minutes until the liquid slightly thickens and the flavors become more concentrated.
- Season the chili with sea salt, freshly cracked black pepper, and a vibrant splash of lime juice to brighten and balance the entire dish.
- Finish by scattering fresh cilantro leaves across the surface, providing a final burst of color and herbal freshness before serving hot.
Notes
- Swap vegan chicken with extra firm tofu or jackfruit for different protein textures and flavor profiles.
- Add nutritional yeast for a cheesy, umami depth that enhances the overall richness of the chili.
- Use low-sodium vegetable broth to control salt levels and customize seasoning according to personal preference.
- Boost protein content by incorporating quinoa or additional beans like cannellini or great northern beans for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg