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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White Bean Vegan Chili
Ingredients
- 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
Instructions
- 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.
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I wouldn’t miss the meat one bit! And the cashew milk must give a terrific texture to your chili! YUM.
There’s no reason to give up flavor just because you give up meat. This chili is bursting with bold flavor and looks every bit as delicious as the meaty version. Pinned.
Thanks Jennie!
This is perfect for our crazy weather and I love that you used Silk!
Oh, I’m so jealous! I can’t wait until soup weather.