A twist on the traditional chili recipe, Vegan White Chili Peppers A slightly spicy sweet chili with various vegetables. This vegan white chili recipe is made with all fresh ingredients.
When it’s cold outside, there’s nothing more comforting than a hot meal to warm you up. Although I get sick of the same old tomato sauce recipe, I love chili. So instead, I decided to make a vegetarian white pepper recipe. Like the white chicken chili, the vegan white chili skips the chicken and is filled with delicious veggies.
Jump:
Best white beans for chili
Great Northern beans are my favorite. They have a nutty subtle flavor with a firm outer coating. There are three different types of white beans; Navy, cannellini and baby lima beans.
Any beans you like, or have on hand, will work perfectly. Since I had several cans of Great Northern beans in my pantry, I used them for the vegan white pepper.
I love the mild nutty flavor that enhances the other vegetables and spices in the chili. I love lima beans for their buttery flavor, so I use them in my butter bean mashed potatoes with an easy ‘no-chicken’ gravy.
Chilli with fresh tomatoes
Although red tomatoes are commonly used in red-based chilies, I decided to use a combination of red, yellow, and orange heirloom tomatoes because of the color and acidity. Orange and yellow tomatoes are less acidic and juicy even though all belong to the tomato family.
Conversely, yellow and orange tomatoes taste sweeter than red tomatoes. For this reason, I used a combination of all three to get a rich and sweet taste.
The combination of different colored tomatoes not only lends to a better flavored chili, but it also provides a bright color to the bowl. I add celery, carrots, zucchini, red bell peppers, and jalapeños for added nutrient density, as well as beautiful color.
Vegan White Bean Chili Ingredients
Instead of using packaged chili seasoning, I opted for a variety of spices and a combination of balsamic vinegar and apple cider vinegar to complement the variety of vegetables and tomatoes.
- Garlic: I prefer fresh garlic whenever possible. The taste is very deep and profound.
- Yellow Onion: Yellow onions are robust but mild, with an onion flavor that isn’t overpowering. They often have a hint of sweetness, they caramelize nicely and they hold up well while cooking.
- Jalapeno Peppers: Removing the veins and seeds from jalapeño peppers removes the spiciest part of the jalapeño and leaves a slightly spicy flavor.
- Serrano Chili Peppers: I characterize the flavor of fresh serranos as bright, vegetal and very green, with a nice level of heat. Roasted serrano peppers are richer, slightly smoky, and earthy with good heat.
- Celery: The celery gives the chili a little crunch and a fresh earthy flavor.
- Carrots: Carrots are a sweet and crunchy addition to chili.
- zucchini: I love zucchini in chili for a fresh and tasty ingredient.
- Red Bell Pepper: Red bell peppers add sweetness to recipes.
- Great Northern Beans: Hard and meaty, Great northern beans taste fantastic with other ingredients. They absorb other flavors in the pot.
- Flavored Vinegar: Balsamic vinegar is the secret ingredient in my vegan white pepper recipe. My preference is to add balsamic vinegar at the end of a recipe, so the vinegar shines with balanced notes of sweet and tangy flavor.
- I willow: Soy sauce is the umami flavor that brings out the flavor of vegetables.
- Apple Cider Vinegar: Apple cider vinegar gives the chili a little tanginess.
- Organic Vegetable Broth: I buy a lot of organic vegetable broth from Costco because I use it so often.
- Mint: I recommend using fresh basil for best flavor.
- Oregano: I used fresh oregano and chopped it finely to add pepper.
- Chili Powder: Chili powder is a spice blend made with cayenne pepper, often cayenne pepper, as well as spices such as cumin, Mexican oregano, paprika, garlic powder, onion powder, and salt.
- Allspice: The aroma of allspice evokes a blend of nutmeg, cloves and cinnamon. You can use it instead of this spice and then some.
- Sea Salt: A little sea salt goes a long way to enhance the flavor of the white pepper.
- Yellow, orange and red tomatoes: Choosing different colors of tomatoes gives the chili depth and intense flavor.
Vegan white chili replaces the chili ingredient
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- White onions are an excellent substitute for yellow onions in recipes.
- For a less spicy vegan chili, leave out the jalapeños. Or use two serrano peppers instead of jalapenos.
- Likewise, if you don’t have serrano peppers, add more jalapeños.
- Fennel is often used as a substitute for celery for its crunchy texture, however, fennel has a licorice flavor, but the flavor diminishes when cooked.
- Replaces carrots in any root vegetable recipe.
- Instead of zucchini, try summer squash as an alternative.
- Opt for green or yellow chilies instead of red chilies.
- Try cannellini or lima beans instead of great northern beans.
- For a quick and easy alternative to balsamic vinegar, mix 1 tablespoon red wine vinegar with 2 teaspoons maple syrup.
- For a gluten-free alternative to soy sauce, use tamari or liquid aminos.
- A general rule of thumb for dry to fresh herb ratio: Use one-third the amount of dry herb for the fresh herb called for in the recipe. For example, if you’re substituting fresh sage for dried basil in a recipe that calls for 1 tablespoon fresh basil, use 1 teaspoon basil instead.
- Skip the spices and use a vegan chili packaged mix instead. I love Simply Organic Chili Seasoning Mix.
- Canned diced tomatoes replace fresh tomatoes in this vegan white chili recipe.
cooking options
There are a variety of vegan white pepper options to suit everyone’s needs. First and foremost, I love my crockpot because I can just throw it all in and go.
But, today, I chose to cook vegan white peppers on the stovetop, another on-demand cooking method I embrace.
Since I’m meal prepping, the chili simmers while I prepare meals for the rest of the week.
Additionally, I made a fresh batch of vegan cornbread to serve as a side dish.
Recipe FAQs
Make a white pepper chili that packs a flavorful punch with our white pepper beans. We slow-cook northern beans until tender, then simmer them in a perfectly seasoned white pepper sauce with garlic, cumin and onion.
White beans are one of the most common domesticated beans in North and South America. Several types exist, although the most common is the cannellini bean, also known as the white kidney bean. Mild with an earthy, nutty flavor, they make a great addition to soups, stews, chilis and other dishes.
If a recipe calls for white beans, you can use great northern beans, navy beans, or white kidney beans (cannellini beans).
advice
- When working with jalapeños and serrano peppers, wear gloves before removing the veins and seeds. If you like your chili very spicy, add a few sources.
- For a smaller cut, skip fresh tomatoes for canned tomatoes.
- Another shortcut is to buy packets of vegan chili powder instead of fresh.
- Pre-cooking the chili and chilling it in the refrigerator overnight will enhance the flavor when reheated.
- Vegan white pepper lasts 5 days in the refrigerator.
- For reheating, I recommend using the stovetop. However, the microwave is a quick and easy alternative. But always use the reheat option to avoid overcooking the vegetables in the chili.
- I often make a double batch and use soup cubes To freeze white pepper recipe. Then, thaw completely in the refrigerator overnight and reheat.
For a unique and fresh chili recipe, try this vegan white chili chili recipe.
The best vegan soups to try
If you like vegetarian white pepper, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan White Bean Chili
A twist on a traditional chili recipe, vegan white chili chili is a slightly spicy sweet chili that contains lots of vegetables. I served it with cornbread because chili and cornbread taste amazing together!
instructions
Quick directions
Saute the garlic, onion and celery in a small vegetable broth until the onion is translucent.
Add jalapeño, carrots, zucchini, red pepper and sauté for about 5 minutes.
Pour the contents into the base of the crockpot.
Add all remaining ingredients to crockpot except balsamic vinegar.
Cook on high for 4-6 hours; Or less than 6-8 hours
Stir in the balsamic vinegar at the end of cooking.
Shake and serve.
Stovetop directions
In a large pot, sauté the garlic, onion and celery in a small amount of vegetable stock until the onion is translucent.
Add jalapeño, carrots, zucchini, red pepper and sauté for about 5 minutes.
Add remaining ingredients except balsamic vinegar.
to bring to a boil; Stir.
Reduce the heat.
Cover and simmer for 35 minutes. The acid in the tomato must break down, so it needs to be boiled.
Finally add the balsamic vinegar and stir to combine.
serving options
Shredded vegan cheese
cilantro
Tortilla chips
Comment
- When working with jalapeños and serrano peppers, wear gloves before removing the veins and seeds. If you like your chili very spicy, add a few sources.
- For a smaller cut, skip fresh tomatoes for canned tomatoes.
- Another shortcut is to buy packets of vegan chili powder instead of fresh.
- Pre-cooking the chili and chilling it in the refrigerator overnight will enhance the flavor when reheated.
- Vegan white pepper lasts 5 days in the refrigerator.
- For reheating, I recommend using the stovetop. However, the microwave is a quick and easy alternative. But always use the reheat option to avoid overcooking the vegetables in the chili.
- I often make a double batch and use super cubes To freeze white pepper recipe. Then, thaw completely in the refrigerator overnight and reheat.
nutrition
Worship: 12gCalories: 126kcalSugars: 24gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fats: 0.3gMonounsaturated fats: 0.1gSodium: 458mgPotassium: 622mgFiber: 7gSugar: 5gVitamin A: 1922IUVitamin C: 27mgCalcium: 85mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
Source link