White Chick’n Chili
White Chick’n Chili is a hearty protein dish that is rich and comforting in the winter. This dish can be made with plant-based chick’n or you may use poultry.
Ingredients
Serves: 6-8 Time: 45 minutes
White Chick’n Chili
- 1 lb. seitan chick’n, store-bought of homemade
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 cans great northern beans, drained & rinsed
- 3 cups vegetable broth
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp ground mustard
- 1/2 tsp chili powder
- Salt to taste
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup vegan sour cream
- Optional toppings: sliced jalapeños, cilantro, chopped scallions, plant-based cheese
Directions
- In a large pot, set heat to medium. Once hot add enough oil to lightly coat the pot.
- Begin sautéeing the onion, for about 5 minutes. Stir until translucent. Add the garlic and cook for 2 more minutes or until fragrant. Add in the plant-based chick’n, cook for another 5 minutes, add the seasonings, vegetable broth, and beans. Bring the pot to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, until the liquid starts to absorb.
- Add in the vegan sour cream, stir together. Serve with optional toppings and enjoy!
Nutrition Information
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