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Meatless Monday: Baby, It’s Cold Outside – White Chili

Family Friendly Plant-Based Recipes

White Chili and Veggie Wraps B

I certainly didn’t choose to live in Michigan for the weather. It’s freezing and the snow is up to HERE!  We eat a lot of chili at this time of year to keep us warm. To change things up a bit we like to make a white chili, instead of a traditional red chili.  White chili is made with white beans and chicken instead of the original hamburger and red beans.  It is creamy and white with a little zip from cayenne.


White Chili

  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 ½ tablespoons minced garlic
  • 4 cans (15 ounces) great northern beans, rinsed and drained
  • 4 cups water
  • 1 can (7 ounces) chopped green chilies
  • 2 tablespoons Chicken Style Seasoning
  • 1 ½ teaspoons salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ to ½ teaspoon cayenne pepper
  • 2 cups Chicken Substitute (homemade gluten or your favorite store bought variety)
  • 1 container (8 ounces) Tofutti soy sour cream

1.     Heat oil in a large pot over medium. Add onion and garlic; cook until softened, stirring occasionally, about 4 minutes.

2.     Add the remaining ingredients, except Gluten Steaks and sour cream, and bring to a boil over high heat.

3.     Stir in the Gluten Steaks and sour cream. Reduce to a simmer and cook, uncovered, 30 minutes.


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