When it gets cold outside, there is nothing more comforting than hot food to warm your insides. I love chili, although, I get sick of the same old tomato-sauce recipes. Instead, I’ve decided to make a vegan white bean chili recipe. Similar to a white chicken chili, vegan white bean chili skips the chicken and is filled with delicious vegetables.
WHAT WHITE BEAN IS THE BEST ONE TO USE FOR VEGAN WHITE BEAN CHILI?
White beans, of Great Northern Beans, have a nutty, delicate taste with a firm outer casing. For example, there are 3 different kinds of white beans; navy beans, cannellini beans, and the baby lima beans. Whichever bean you prefer, or have on hand, will work perfectly. Since I had several cans of Great Northern Beans in my pantry, I opted to use them for the vegan white bean chili.
Personally, I like the mild nutty flavor that enhances the other vegetables and spices in the chili. But, the other beans work perfectly well. I love lima beans because of their buttery flavor, which is why I use them in my ‘Buttery’ Butter Bean Mashed Potatoes with Easy ‘No-Chicken’ Gravy.
CHOOSE A VARIETY OF DIFFERENT COLORED TOMATOES ARE BEST IN WHITE CHILI
Although red tomatoes are typically used in red based chili, I decided to use a combination of red, yellow, and orange heirloom tomatoes for color as well as acidity reasons. Despite all being from the tomato family, orange and yellow tomatoes are less acidic and juicier. Instead, yellow and orange tomatoes offer a more sweet flavor when compared to red tomatoes. For this reason, I used a combination of all three to get a rich and sweet flavor.
Not only does a combination of different colored tomatoes lend to a better-tasting chili, but it also provides vivid colors in the bowl. I also add celery, carrots, zucchini, red bell peppers, and jalapenos for added nutrient density, as well as beautiful colors. Instead of using a packaged chili seasoning, I chose a variety of spices and a combination of balsamic vinegar and apple cider vinegar to complement the variety of vegetables and tomatoes.
In order to meet everyone’s needs, there are different options for cooking your vegan white bean chili. First and foremost, I love my crockpot, because I can throw it all in the pot, and walk away.
On the contrary, with the crockpot, I can walk away and know exactly when it will be done. I can also put it on warm, and again, walk away. And, I’m all about walking away. We are all too busy to be bothered with food coming out at the right time.
Despite the instant pot’s popularity, I struggle with timing. Regardless of my timing, the instant pot is always depressurizing or doesn’t behave the way I want. Yes, I am probably a control freak, but to be honest, I like my food to be ready when I want it to be ready. In that sense, you can use the instant pot, and let me know exactly how long it takes to get to the correct temperature, and then let me know how long it takes to depressurize, and I am happy to use the instant pot in my cupboard.
But, today I opted to cook the vegan white bean chili on the stovetop, another on-demand cooking method I embrace. Since it is the weekend, and I am food prepping, I have time to let the chili simmer, while I prep for the rest of the week. Furthermore, I made a fresh batch of Vegan Oil-Free Cornbread Recipe to serve as a side dish.
IF YOU LOVE THIS VEGAN WHITE BEAN CHILI, I THINK YOU WILL LIKE THESE RECIPES TOO:
- Skinny AF Loaded Chili Fries
- Crockpot Butternut Squash Pinto Bean Chili
- Skinny Chili ‘Cheese’ Dip
- Crockpot Three-Bean Mega Veggie Chili
- Vegan Coney Chili Sauce….The Real Dea
- Kathy’s Yummy Vegan Chili Mac…Kid Tested; Mother Approved