Vegan White Chik'n Chili

Back in the day when I was not vegan, I used to absolutely love the white chicken chili at Roaster's restaurant. Fast forward to this long holiday weekend. I found myself craving the chili, so I ventured out to look for possible ingredients. I even looked at the Roaster's recipe online to see if I could veganize it. I finally decided to just "experiment" and see what happens. It turned out exceptionally well, and my non-vegan husband gave it a thumbs up. The weather was very cold today, so this warm, healthy vegan chili recipe really hit the spot. It only took nine ingredients to make, but the flavor and presentation look as if it took a long time to pull together. 

Kale is one of my favorite vegetables, so I had to incorporate it into my recipe. It not only adds a new dimension of flavor, but the health benefits of this superfood are pretty impressive. I also used Tofurky chick'n in this vegan chili recipe, but I did not include it in the entire pot. I wanted to see how the chili tasted with and without "meat." By adding it into the chili, it contributes to over 15 grams of protein per serving! Both versions of the vegan chili were amazing. Since, I am a fan of very spicy food, I added cayenne pepper to my individual bowl. If you are making this as a family meal, you may want to keep the hot factor at a minimum, especially if you have a small child like me. Besides, not everyone is a fan of hot and spicy vegan food!

Meaty, protein-packed, savory, comfort food, in only nine ingredients!

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Servings: 10

Ingredients

• 2 cups "no chicken" organic vegetarian broth
• 1 cup water
• 4 cans organic cannellini beans
• 1/2 cup chopped red onion
• 1 cup steamed blue curled kale
• 1 package Tofurky Slow Roasted Chick'n
• 4 tsps chili seasoning mix
• 1 tsp cayenne pepper (optional)
• 1/4 tsp sea salt

Instructions

1. Prepare package of Tofurky and set aside.
2. Pour broth and water into a 6-quart pot on medium-high heat.
3. Drain four cans of cannellini beans, and add to pot. 
4. Simmer on low heat stirring frequently.
5. Add chili seasoning mix and bring to boil stirring frequently.
6. Return to low heat and stir in kale, red onions, cayenne pepper (optional), and salt.
7. Simmer on low heat for 30 minutes stirring frequently.
8. Remove from heat. Allow chili to rest for 10 minutes before serving.

Note: You may add the chick'n to the pot while chili is simmering, or add it into individual servings of chili.

Nutrition Information

Serving size: 2 cups  Calories: 202.5   Fat:  2.25g
Sat Fat: 1.8g Carbohydrates: 30.7g   Sugar: 1g    Sodium: 322.2mg
Fiber: 12g    Protein: 15.6g


Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!