Jackie's Vegan White Chili recipe

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Ingredients

2 tablespoons olive oil
1 (10-ounce package) frozen meatless chicken strips (such as Gardein®
1 medium onion, finely chopped
3 tablespoons minced fresh garlic
3 cups vegetable broth
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder, or to taste
½ (10 ounce) bag fresh baby spinach

Nutrition Info

313.8 calories
carbohydrate: 46.7 g
cholesterol: : -
fat: 8.4 g
fiber: 11.8 g
protein: 14.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 604.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pot over medium heat. Add meatless chicken strips, onion, and garlic, cook until strips are browned on each side, 3 to 5 minutes. Break up strips into small pieces.

  2. Stir broth, northern beans, cannellini beans, lime juice, cumin, oregano, and chili powder into the pot. Cook over medium heat until thick and bubbly, 15 to 20 minutes. Stir in spinach, cook until wilted, about 1 minute. Serve hot.

Recipe Yield

4 servings

Recipe Note

This is a quick, easy, delicious vegan white chili recipe my sister, Jackie, shared with me. Serve with sour cream, salsa, guacamole, or your favorite garnish and enjoy!

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