White chicken chili used to be one of my favorite dishes to eat, especially loaded with cheese and sour cream. Now that I do not eat meat and my taste buds have changed I can safely say I have found a perfect alternative that is meat free, dairy free, low fat and that has the same delicious flavorings as white chili.
The first time I made this vegan chili it was missing something that I could not quite put my finger on. I tried adding more spices, hot sauce, and even salt. After these attempts didn’t quite cut it I decided it needed more “richness.” How do you add richness to a dish without adding something high fat? My “go to” is always tomato paste. Sure enough tomato paste did the trick! It gave it that rich flavor I was craving while thickening the chili as well.
½ tsp. vegetable oil (optional)
½ cup yellow onion (approximately ½ medium yellow onion)
1 garlic clove, minced
1-16oz can of white beans, rinsed & drained
1-15oz can of sweet corn
1- 4oz can of diced chiles (or 3 large chiles, roasted & peeled)
2 cups water or vegetable broth
1 ½ Tbsp. tomato paste
Juice from ⅓ of a lime
⅓ cup loosely packed cilantro, chopped
2 tsp. chili powder
1 ½ tsp. cumin powder
1 tsp. smoked paprika
½ tsp. sugar
¼ tsp. oregano
Salt & pepper to taste
In a large saucepot, heat oil over medium heat. Add onions and sauté until soft and translucent. Add garlic and sauté for 30 second more.
Add in the rest of the ingredients except for the salt. Bring mixture to a boil, then lower the heat and simmer covered for 30 minutes to 1 hour.
If you would like thicker chili, take ½ of the mixture out of the pot when done cooking and add to a blender or food processor and puree until smooth. Add back into the pot and stir to combine. Add salt to taste at the end of cooking.
Serve over rice with hot sauce and avocado!
Makes ~ 3 servings.