In one corner we have Vegan White Chili, pumped full of power packed protein, vitamins, and minerals. While in the other corner Nontraditional Red Chili jacked up with antioxidants, essential fatty acids, and carbohydrates. Each one stocked full of strong flavor in their own way ready to rock you, but which one will come out on top? That will be for you to decide…
Perfect on a cold winter night or a quiet rainy afternoon – really it’s pretty darned perfect for any occasion -, this chili will put you on a level of peace you’ve never been before. The perfect balance of comforting carbohydrates and satisifying protein, VWC is not only dense in essential nutrient, it’ll make you happy with every veggie filled spoonful.
Vegan White Chili:
1 tbsp olive oil
1 tbsp Earth Balance vegan spread (optional)
1 medium onion – diced
2 carrots – finely chopped
1 of each – green & red bellpeppers – finely chopped
1 lb mushrooms – cut into quarters
1 jalopeno pepper – seeded and devained if you don’t want it spicy, otherwise leave them in for a little kick
2 tomatillos – diced
2 large tomatoes or 3 roma tomatoes – diced
2 cloves of garlic – minced
1 can cannellini beans – drained, but not rinsed
1 can garbonzo beans – drained, but not rinsed
1 quart vegetable stock
1 c. almond milk – or milk of your choice
2 tbsp of minced fresh celantro
*side note – you can use a packet of chili seasoning or use the following if you have them
1 tsp salt – add more to your liking
1/2 tsp pepper
1 tbsp each – chili powder, cumin
2 tsp each – white pepper, paprika
1 tsp each – oregano, rosemary
pinch of nutmeg – pairs perfectly with the almond mil
Start by turning your crockpot on to high and place olive oil and Earth Balance on the bottom. After five minutes, literally throw all the ingredients into the crockpot – minus the stock and milk. Give everything a good stir to allow them to be coated with the spices, oil, and Earth Balance. Once everything has been tossed around a few times, pour in the liquids, turn the crockpot down to medium (or leave on high if you only have 3-4 hours of cooking time), and let the chili cook for 5 – 6 hours.
Now here is an optional tid-bit you can do to take this chili over the top. Take one pack of Extra Firm Tofu and place it into a clean dry towel. Wrap the tofu in the towel and give it a good press to release some of the residing liquids. Place the tofu, still wrapped in the towel, and place it on a plate. Place another plate on top of it and put something heavy on top of it to get rid of any leftover liquids. Let it side for 2 – 3 hours.
After the tofu has set, remove it from the towel, disregard the remaining liquids, and place on a clean cutting board. Chop the tofu into dice sized cubes.
Preheat your oven to 400 degrees. Take 3/4 c. of flower, 1 tsp salt, and 1/2 tsp pepper and toss it into a medium sized bowl. Make sure everything is combined together by combing through them with your fingers. Toss in the tofu and coat each side with the flower mixture. Shake off the excess flower and place the tofu on to a baking pan. Bake for 25 minutes. Once the tofu is baked, stir the pieces into the chili, turn off the heat, and allow the chili to thicken.
Add a few pieces of diced avocado and few pieces of celantro, and you have yourself an hearty, heathy, and happy Vegan White Chili.
*Another sidenote – this Chili turned out more of a light brown than white, but since it’s not the traditional red, I’m sticking Vegan White Chili. Afterall, how appetatizing down Vegan Light Brown Chili sound? My point exactly.
So far the judges, the Train and I, gave VWC a solid 4 stars for overall taste, texture, and pleasure. Next up, Nontraditional Red Chili has it’s time to shine. Will it have what it takes to take on VWC, stay tuned to find out.