I’ve had a recipe for white chili in my family for a while, but when I began eating a plat-based diet, this is one thing I missed the most. It took me a while to try to veganize it because it has cream, sour cream, and chicken. I was worried that substituting all those ingredients would change it completely. I have never been more wrong! It turned out fantastic!

Vegan While Chili Recipe

3 ounces Butler’s soy curls

2 cups water

1 heaping Tbsp vegetable Better than Bullion

1 medium onion, chopped

1 Tbsp minced garlic

2 cans great northern beans, rinsed and drained

1 7 oz can chopped fire roasted green chilis

14 oz vegetable broth made with Vegetable Better than Bullion

salt to taste (2 teaspoons approx)

1 1/2 tsp ground cumin

1 tsp dried oregano

1/2 tsp black pepper

dash of cayenne pepper (or to taste)

1/2 cup soy milk

1 cup brown rice, cooked in vegetable broth

Sour Cream Mixture:

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

dash salt

1 tsp nutritional yeast

1/2 cup water (fresh, not the water you soaked the cashews in)

Cook your brown rice in vegetable broth according to package directions. I use my rice cooker. Start by soaking your soy curls in the water and Better than Bullion Vegetable. They should soak 10-15 minutes, so be ready to start chopping and cooking the onion and garlic when you start soaking them. In the bottom of a large pot, sauté the onions and garlic in a few tablespoons of the vegetable broth you have the soy curls in. Be careful it doesn’t burn. Cook until the onions are translucent and starting to brown. Add the beans, chilis, broth, and spices to the onion and garlic. Chop up the soy curls and add them to the pot. Cook on medium until the mixture is heated through and simmering. Meanwhile, made your sour cream mixture by adding all of the sour cream mixture ingredients to a blender. Add the “sour cream” and soy milk to the pot. Heat just until warm again, but do not bring it to a boil or cook it long. Serve by pouring the chili over the brown rice.