I am happy to be partnering with Silk to bring you this sponsored post.
This One-Pot White Bean Vegan Chili Recipe is great for Meatless Monday or as a meat free game day option. All the flavor of a thick chili without any meat!
If I am going to give up meat for a night I am certainly not going to give up flavor! This White Bean Vegan Chili Recipe has flavor and then some. It is thick, creamy and spiked with a hint of heat. Perfect for a meatless game day meal or for Meatless Monday!
Silk is a staple at my house. I always have at least one Silk milk in my refrigerator at any given time. Silk Cashewmilk has replaced coconutmilk as my favorite. I just love it’s thick and creamy consistency. That is why I used Silk Unsweetened Cashewmilk in this vegan chili. It gives it that smooth, thick base that I love in a chili.
I got some raised eyebrows when I offered Vegan Chili to my family. But they all loved it! It was especially a bit hit with the kids.
Check out Silk Sideline Meat for more #MeatlessMondayNight Recipes and Giveaways!
And if you haven’t already, try Silk Cashewmilk! It is so good.
Don’t forget to dress up you chili. I usually dump a ton of cheese on top of my chili. But this is vegan so I served it with fresh jalapeno, avocado, cilantro and limes.
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- 1/2 White Onion - chopped
- 3 Garlic Cloves - chopped
- 2 Tablespoons Olive Oil
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Chili Powder
- 1 Chipotle Pepper - finely chopped
- 2 teaspoons Adobo Sauce
- 3 Cups Vegetable Stock, low sodium
- 30 ounces Canned Great Northern White Beans
- 14 ounces Diced Tomatoes, low sodium
- 1 Cup Frozen Roasted Corn
- 3 teaspoons Cornstarch mixed with 3 teaspoons Water
- 1 Cup Silk Unsweetened Cashewmilk
- Salt/Pepper - to taste
- In large pot or dutch oven over medium heat; saute onions and garlic with olive oil for 5 minutes while stirring.
- Add vegetable stock, cumin, garlic powder, onion powder, chili powder, chipotle and adobo, tomatoes and corn.
- Bring to boil then reduce heat and simmer 10-15 minutes.
- Add cornstarch mixture and cashewmilk.
- Simmer 15-20 more minutes or until thickened. Stir frequently during this time.
- Taste and add salt and pepper as needed.
- Serve chili with fresh jalapenos, cilantro, avocado and limes.
This conversation is sponsored by Silk. The opinions and text are all mine.