As the seasons have officially changed to fall I have been loving the return of delicious, satisfying comfort food. And chili is definitely one of my favorite comfort foods. It’s full of protein to keep you satisfied, tons of rich, deep flavors and you can choose from so many fantastic toppings. I love topping a classic chili with fresh red onion, cilantro and vegan cheddar cheese. Mmmmm.
I also love to enjoy chili in different ways that the traditional bean and tomato combination and my new favorite variation is Vegan White Chicken Chili. I had been seeing this non vegan dish floating around the posts on Pinterest (follow me!) and wrote the recipes off because, well, the main ingredient is completely not vegan.
Something that inspires me the most about creating vegan recipes is taking a non-vegan dish that I want to try or grew up eating and making it vegan. So I decided who cares if the main ingredient is chicken, I can do this! There are so many delicious mock meats in the vegan world now and I love them for the simple fact that they can take your non vegan dish and raise it to your nostalgic expectations. Easily one of my favorite mock meat brands is Gardein and I used their Meatless Chick’n Strips Gardein to make this dish next level.
One of my very favorite parts about this recipe is that it only has six ingredients! All that you have to do is open a couple cans, chop some veggies and pop open a jar of salsa and you’re on you’re on your way to an awesome meal!
Let’s get to the Recipe!
This is a delicious variation of classic chili that is really fresh and is packed with zesty, mouthwatering flavor.
- 2 cans great northern beans, drained and rinsed (or 1.5 cups of dry beans rehydrated)
- 1/2 red onion
- 1 large tomato
- 1 tbsp vegetable oil
- 2-3 cloves of garlic
- 1/2 green bell pepper
- 1/2 jar of salsa verde
- 1/2 bag Gardein meatless chick’n strips
- Optional add jalapeno, top with cilantro, avocado, tortilla strips, etc.
Drain and rinse the cans of beans or rehydrate your dry beans.
Dice the red onion, set aside.
Cut the tomato and green bell pepper into ¼” chunks, set aside.
Mince the garlic, set aside.
Heat up a sauce pan to medium high heat and add 1 tbsp of vegetable oil. Add the onion, and green pepper and cook until softened, about 5 minutes.
Add the tomato and garlic and cook for another 3 minutes.
Add the rinsed beans, Gardein meatless chick’n strips and salsa verde and bring the mixture to a low boil.
Once boiling turn the mixture to simmer for about 15 minutes.
Serve with your choice of additional toppings.