White Chili Recipe
1 tablespoon (15 ml) olive oil
8 ounces (227 g) Seitan or Tempeh (store bought), cut into bite-size pieces
1 cup (160 g) chopped onion
4 cloves garlic, minced
2 to 3 small white potatoes (180 g), chopped into small cubes
4 ounces (113 g) mushrooms (any kind), quartered
1 poblano pepper, seeded and chopped 1 jalapeño pepper, seeded, and minced 3 tomatillos, husks removed, chopped 2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon chili powder
½ teaspoon dried cilantro
¼ teaspoon ground black pepper
1 can (15 ounces, or 425 g) Great Northern beans, drained and rinsed
½ cup (82 g) frozen corn, (run under hot water, drained)
2 cups (470 ml) vegetable broth, more if needed (See Recipe Note.)
Salt and pepper
1Heat the oil in a large soup pot over medium heat. Add the seitan and onion and cook for 5 minutes, stirring occasionally, until the onion is translucent.
2Add the garlic, potatoes, mushrooms, peppers, tomatillos, cumin, oregano, thyme, chili powder, cilantro, and black pepper. Cook for 3 to 4 minutes, stirring, until fragrant. Add the beans, corn, and broth.
3Bring to a boil, and then reduce the heat to a simmer. The ingredients should be covered by the broth. If not, add broth as needed. Cook for 30 to 45 minutes, stirring occasionally, until the potatoes are tender. Taste and adjust the seasonings.
4Recipe Notes: The amount of broth needed will depend on the type of pot used. Have extra broth on hand, just in case.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.