Vegan Cramy White Chick'n Chili
Author: 
Recipe type: Soup/Stew
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Vegan white chick’n chili is a fun and fresh twist on original chili. This one-pot, freezer-friendly meal is brightened with fresh peppers and delicious spices, making it an easy dish that the entire family is sure to love!
Ingredients
Chili
  • ¾ cup raw cashews
  • 1 cup water
  • 3 TBS avocado oil
  • 1 LB vegan chick'n strips
  • 1 large white onion, finely chopped
  • 1 tsp kosher salt, plus more to taste
  • ½ LB pasilla peppers, chopped
  • ¼ LB anaheim peppers, chopped
  • 1 jalapeno, finely chopped
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 1 tsp dried Mexican oregano
  • ½ tsp chipotle chile powder
  • 8 cloves garlic, minced
  • 4 cups prepared vegan chicken broth, or vegetable broth
  • 2 cups frozen corn
  • 2 - 14 oz cans great northern beans, drained and rinsed
  • ⅓ cup vegan sour cream, room temperature
Garnishes
  • chopped cilantro
  • vegan cheese shreds
  • sliced avocado
  • fresh lime
  • crispy tortilla strips
Instructions
  1. In a high speed blender, combine cashews and water. Blend until completely smooth, about 1-2 minutes. Set aside.
  2. In a pot on medium-high heat, add avocado oil. Once oil is hot, add chick'n. Once the chick'n is warmed through, break the strips into smaller pieces with the back of a wooden spoon. Cook until crispy on the edges, about 7-10 minutes. Remove the chick'n with a slotted spoon and set aside.
  3. In the same pot on medium-low heat, add onions and season with about ½ teaspoon kosher salt. Sauté until translucent, stirring frequently, about 8-10 minutes.
  4. Add pasilla, anaheim, and jalapeno peppers. Season with another ½ teaspoon kosher salt and sauté another 8-10 minutes, stirring frequently so they do not burn or caramelize.
  5. Add cumin, onion powder, oregano, chipotle chile powder, and garlic. Mix to combine and sauté another 1-2 minutes.
  6. Add prepared broth and vegan chick'n. increase heat to high and bring the chili to a boil. Once it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes.
  7. Add corn and drained beans. Increase heat back to medium and simmer, uncovered for an additional 10 minutes.
  8. Turn off heat. Add cashew cream and vegan sour cream. Mix to combine thoroughly. Taste and adjust seasonings.
  9. Serve immediately with cilantro, vegan cheese shreds, sliced avocado, fresh lime, and crispy tortilla strips.
  10. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-creamy-white-chickn-chili/