Creamy Vegan White Bean Chili

Everyone knows I'm a big sucker for chili; check out my Slow Cooker Chili and Low FODMAP Chili. But I came across this recipe for a vegan creamy chili, and it looked too delicious not to try. I've modified it a bit, and the result is a creamy meatless, dairy free, and nut free chili that's high in fiber from the beans and vegetables. Pair this alongside some Vegan Cajun Cornbread, and you got a delicious and healthy meal to serve next time you have vegetarians over

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large Dutch oven over medium heat with olive oil

Step 2

Cut your peppers and onions into a medium dice

Step 3

Add the vegetables to the pot along with salt, cover, and cook until the peppers are soft, and the onions are translucent, about 15 minutes

Step 4

Add in the garlic, and cook for about 30 seconds, or until fragrant

Step 5

Add the spices (chili powder, cumin, and oregano) and to the pot, and toast the spices for a minute before adding the soy sauce

Step 6

Add in the (drained and rinsed) beans, as well as the crushed and diced tomatoes. Reduce heat to low, cover, and simmer for 1 hour with occasional stirring

Step 7

Meanwhile, add an entire other can of beans (not drained or rinsed) and tahini (or any nut/seed butter) to a food processor, and blend until smooth

Step 8

Add the cream mix to the pot, and stir until fully combined. Squeeze in some lime, and serve

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