Most of us associate the flavor of chili powder with chili…but there’s no actual chili powder in white chili! We’re using a different blend of spices including cumin, oregano and ancho chile powder (which doesn’t count because it’s different from regular chili powder). Also, there’s no tomato! So you’ll probably find the texture of my vegan white chili closer to that of white bean soup or pinto bean soup than tomato-based chili. So if you’re here looking for a classic chili powder chili recipe that happens to be made with white beans, try using them in my vegan chili or vegetarian slow cooker chili. If you’re here because you know and love white chili or just want to try something new and delicious, read on and I’ll tell you how it’s made!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Feel free to let the chili simmer for longer — up to an hour! As it continues to cook, the flavors will meld and the beans will become extra soft. The liquid will reduce as well, so add some water if it becomes too dry. Tip: To make tortilla strips like those shown in the photos, simply slice corn tortillas, spritz them lightly with oil and sprinkle them with salt. Bake them at 400°F for about 8 minutes, until they’re crispy. Crushed tortilla chips make a great shortcut option!
More Vegan Chili Recipes
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