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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
There is so much to love about any bowl of chili. It’s hearty and cozy, keeps well in the refrigerator, and freezes like a dream. Chili is equally delicious with ground beef, ground turkey, or with no meat at all. Chili can be tomato-forward or a creamy white chili. And, whether you’re full-time vegan or just love a plant-based moment, vegan chili is where it’s at. This flavor-packed vegan white bean chili has so much goodness going on and all of the fresh, crunchy toppings too. Here’s what makes it amazing.
The veggies:
This chili starts with a trio of peppers: Jalapeños add heat, while poblano chiles and bell peppers offer a balance of earthy and sweet flavors. (If you can’t find poblano chiles, you can add an extra bell pepper.) Peeled and cubed pieces of mild Japanese sweet potato add heft and a little starchiness to the chili. (Regular sweet potatoes would be delicious here too.) Simmering chunks of yellow tomatoes give the chili a tangy base. White sweet corn, stirred in near the end of cooking, adds freshness and a welcome crunch. You can use fresh corn or frozen, and yellow sweet corn is a great sub if white corn isn’t available.
The broth:
Instead of purchased vegetable broth, this recipe uses several unique ingredients to build a flavorful base for the chili. First, both tomatoes and a 12-oz. bottle of Mexican lager, such as Dos Equis, are simmered to make the broth. Next, add both the canned butter and pinto beans and their liquid. The beans are packed in a slightly salty, starchy liquid that gives viscosity to the chili. Finally, at the end, stir in yellow miso paste. The miso adds umami and a little salt, rounding out the flavor. Plus, miso is an absolute powerhouse ingredient and keeps in the refrigerator for about 3 months. (Find other delicious recipes using miso here.)
The toppings:
If chili is always great, chili with all the fixings is always better. Here, this hearty chili is topped with chunks of creamy avocado, crisp slices of peppery radish, sprigs of fresh cilantro, and a generous dollop of vegan sour cream. A squeeze of lime and a dash of hot sauce are the perfect finishing touches. Feel free to add chopped onions or jalapeños, a few juicy tomato chunks, shredded vegan cheddar, or a shower of crushed tortilla chips too.
Did you try this recipe and what toppings did you use? Let us know in the comments!
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Ingredients
- 2 Tbsp.
vegetable oil
- 1
yellow onion, finely chopped
- 1
yellow or orange bell pepper, seeds and ribs removed, chopped
- 1
Japanese sweet potato, peeled, chopped
- 2
poblano chiles, seeded, chopped
- 2
jalapeños, seeded, finely chopped
Kosher salt
Freshly ground black pepper
- 2
cloves garlic, chopped
- 1 Tbsp.
dried oregano
- 1 Tbsp.
ground cumin
- 1 lb.
yellow tomatoes (2 to 3 medium), chopped
- 1
(12-oz.) bottle Mexican lager
- 2
(14-oz.) cans butter beans
- 1
(14-oz.) can pinto beans
- 3 Tbsp.
white miso paste
- 2 1/2 cups
fresh or frozen white corn
- 1/4 cup
vegan cream cheese
Fresh cilantro leaves, sliced radishes, cubed avocado, vegan sour cream, hot sauce, and lime wedges, for serving (optional)
Directions
- Step 1In a large pot or Dutch oven over medium-high heat, heat oil. Add onion, bell pepper, potato, poblano chiles, and jalapeños; season with salt and pepper. Cook, partially covered and stirring occasionally, until softened, about 12 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add tomatoes and beer and cook, stirring occasionally, until tomatoes are very soft and alcohol has cooked off, about 10 minutes.
- Step 2Add butter beans and their liquid, pinto beans and their liquid, and 3/4 c. water; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until liquid is slightly thickened, about 15 minutes.
- Step 3In a small bowl, combine miso and 1/2 c. water. Add to pot, then crush some beans with a wooden spoon to thicken. Add corn and cook, stirring, until tender, about 4 minutes.
- Step 4Remove pot from heat, then stir in cream cheese until combined and smooth; season with salt and pepper.
- Step 5Divide chili among bowls. Top with cilantro, radishes, avocado, and sour cream. Serve with hot sauce and lime wedges alongside.
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