Vegan Wholesome White Bean Chili

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When I was making this White Bean Chili all I could think about was how clean and wholesome it is. This incredible chili is so full of flavor and just uses 5 ingredients. I did not add salt because I am trying to keep the sodium level low in my lifestyle and what works for me may not work for everyone. However, feel free to flavor to your personal preference with salt, herbs or sauces.

I found that this chili tastes super delicious on its own or you can shred some plant based mozzarella cheese or sour cream and top it with some hot sauce if you like the extra kick. It is also great for your Sunday night meal prep and the exact measurements of these ingredients make about 5 servings.

Personally I slipped in a square of vegan mozzarella and sliced some jalapeno coins on top and enjoyed it for lunch one day and dinner that same day. I tried finding white corn but none of the grocery stores near me had any so I used a mix of frozen yellow and white corn. You will also find that I used (TVP) texturized vegetable protein here but if TVP is not for you omit it. I find that TVP adds bulk to any meal while also adding protein just in case someone asks you where do you get your protein as a vegan, you can tell them from beans and TVP.

A Quick Note Before We Start

If you are using a pressure cooker this recipe will be set for 30 minutes on manual, I rarely use all the other settings but if you use them adapt to what you use for sure. If you are using the stove and a large pot be sure to soak your beans overnight or for at least an hour to minimize the cooking time. As always you can add or omit anything you do not want to use such as onions or oils this recipe is so friendly. Since we are using TVP for this recipe it will need to be soaked in hot water for at least 5 minutes to re-hydrate. You can use hot water or hot vegetable broth. In some occasions I even re-hydrate TVP in unchicken or unbeef bouillon cubes for an extra flavorful element.

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White Bean Chili

Prep Time5 minutes mins

Active Time30 minutes mins

Total Time35 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: bean,, chili,, delicous, easy, flavorful

Yield: 5

Author: conflictedvegan

Cost: $3

Equipment

• Pressure Cooker
• Stove
• Large Pot

Materials

• 1/2 Cup TVP Optional
• 3/4 Cup Yellow or Ornage Bell Pepper
• 1/4 Cup White Onion
• 1 Cup White Beans
• 3/4 Cup Corn
• 1 Tablespoon Minced Garlic
• 4 Cups Water
• 1/2 Teaspoon Ground Cumin
• 1 Teaspoon Salt
• 1 Teaspoon Italian Seasoning
• Jalapeno Coins for Garnish Optional
• Mozzarella Cheese or Sour Cream for Creaminess Optional
• Salt Optional

Instructions

• If you are using a pressure cooker this recipe will be set for 30 minutes on manual, I rarely use all the other settings but if you use them adapt to what you use for sure.

  If you are using the stove and a large pot be sure to soak your beans overnight to minimize the cooking time.
  
• You will start by water sauteing the onion and garlic just until they are translucent. When sauteing onions and garlic be sure to add the onion first and then just as the onions are sauteed to your preference add the garlic. Garlic does not need too much sauteing in this recipe. If you do not like sauteing with water feel free to use vegetable broth or oil.
• Add your beans and the soaked TVP to the sauteed onion, spices and garlic along with water and you are ready to let it cook in your pressure cooker set it and forget it for 30 minutes.
• If you are using a stove and a large pot after sauteing the garlic and onion add the beans and the soaked TVP with the water and let everything simmer on medium heat for 1 hour. You will need to test the beans after an hour and see if they are soft and to your preference. Depending on where you live you may have to simmer on medium heat for another 30 minutes or so.
  

Notes

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