With the colder weather upon us it’s great to curl up with a lovely warm bowl of comfort food. Vegan ‘chicken’ chili is on the menu today from our newest blogger Jennifer from Nomnomvegannoms.com. Here she is in her own words, “I live in Salem, MA & started nom noms this summer as a way to share my favorite recipes & showcase my baking. It’s slowly evolving & growing; eventually I’d like it to be more of a vegan lifestyle site. This is my recipe/post for Fiesta White Bean ‘Chicken’ Chili.” Follow Jennifer’s adventures on her blog. Welcome Jennifer!
Today is the perfect day for something hearty & warm in your tummy if you live somewhere where it’s starting to cool off. It’s a little gray & raw up here in Salem, so I decided to make up a pot of chili for this afternoon.
The inspiration for this soup comes from a little cafe I used to work in years ago in Louisville, KY. It was the tiniest little place tucked behind one of those bored-St. Matthews-housewife geared gift shops on Bardstown Rd. The owner made everything herself in a kitchen the size of a linen closet & if you were lucky-and smart enough to call ahead-to get a seat for the 3 hours a day she served food, you could have one of the best lunches in town. She served up a chicken chili that was probably the most popular dish on the menu, with a side of her signature cornbread pudding. The Red Hats went wild for this stuff, y’all, so you know it was good. Those ladies are p-i-c-k-y.
So, I threw a bunch of stuff in the ol’ crockpot, crossed my fingers, & 3 hours later, the look on Aaron’s face tells me I done good.
I made this in a slowcooker, but you can combine all of the ingredients into a stockpot & cook over medium heat for about 30 minutes. Much, much quicker for those hungry, hungry hippos out there. You can totally tweak this recipe, too. It’s got a little bit of a kick to it, thanks to the salsa & anaheim chiles I added to the mix. You can substitute mild salsa & omit the chilies without sacrificing any of the delicious deliciousness. I also had shallots left over from last week’s Farmer’s Market raid, but you can use 1 medium onion instead if you’d like.
So, tie on your apron, turn on some tunes (Earl Scruggs serenaded the kidney beans & I today), & lets make some chili.
Vegan Fiesta White Bean Chicken Chili
Prep Time: 5 minutes
Cook Time: 3 hours
6036254Ingredients
- 36-48 oz. cannellini beans or great white northern beans
- 16 oz salsa
- 1 medium onion-I used about 6 shallots
- 1 large anaheim chile pepper, optional
- 2-4 cloves garlic, minced
- 1 bag Daiya cheese-I used Cheddar, but Pepper Jack might be good, too.
- 3-4 cups chopped chicken substitute
- 3 cups vegetable or no-chicken broth
- salt & pepper to taste
Instructions
Preheat your slowcooker on High
Combine all ingredients & cook for 3 hours or until beans are tender & soup appears creamy.
Serve. Rejoice. Blame it on the dog.
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