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!
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
314 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
3 cups vegetable broth
2 tablespoons lime juice
1 medium onion, finely chopped
1 teaspoon chili powder, or to taste
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 (10-ounce package) frozen meatless chicken strips (such as Gardein®
