Can you make white chili in the Instant Pot?

Yes, this recipe can easily be made in a <a href="https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ?pd_rd_w=aLnkO&content-id=amzn1.sym.67f8cf21-ade4-4299-b433-69e404eeecf1&pf_rd_p=67f8cf21-ade4-4299-b433-69e404eeecf1&pf_rd_r=HJYR180PQM49MRSZET8K&pd_rd_wg=Of50p&pd_rd_r=58b5fd43-917e-40ae-9d07-df56e42ad462&pd_rd_i=B00FLYWNYQ&psc=1&linkCode=sl1&tag=cheekychickpea-20&linkId=0d8628cf39bccfd1de667ec8a4568222&language=en_US&ref_=as_li_ss_tl" target="_blank" rel="noreferrer noopener nofollow">6-quart Instant Pot . Find the detailed instructions in the recipe card below.

Can you make it in a slow cooker?

Yes, and it’s very easy. Move through steps 1 and 2 in the recipe directions as normal. Then, add the rehydrated soy curls, the sauteed aromatics and spices, and the rest of the ingredients (except the cashew cream) to a slow cooker. Cook on High for 5 hours or on Low for 8 hours. Stir the cashew cream into the chili in the last 15 to 30 minutes of cooking. Add extra seasonings as needed, then serve!

How long does vegan chili last?

The leftover chili will last for 4 to 5 days when kept in an airtight container in the fridge.

Yes, it freezes very well for up to 2 months! Wait for the leftover chili to cool, then transfer it to an airtight container or ziplock bag. Let the frozen chili thaw in the fridge before reheating it in a pot on the stove or in the microwave.

Vegan White Chili

Description

This vibrant and comforting Vegan White Chili puts a twist on regular red chili! Made with soy curls, white beans, green peppers, and broth, it’s a one-pot recipe that’s jam-packed with flavor.

Ingredients

2 cups dehydrated Soy curls (see notes for all substitutions!)
1 tablespoon olive oil (optional)*
1 medium yellow onion, diced
1 green pepper, diced or a couple jalapenos diced (seeded or not for more heat)
3 to 5 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon ancho chili powder
1/2 teaspoon dried oregano
4 cups vegan chicken broth (water + 1.5 tablespoons no chicken vegetarian soup base) or use good quality veggie broth, or organic paste or cubes
2- 15 oz cans white beans, rinsed and drained, like cannellini, great northern, navy beans, etc..
1 and 1/2 cups green salsa (salsa verde) See notes for suggestions*
1- 4 oz can diced green chilies
1- 12 oz can of corn
Cashew cream - 1/3 cup raw cashews + 1/4 cup water (completely optional -delicious with or without - see notes!)
Salt and black pepper to taste

Topping suggestions (optional):

Chopped fresh cilantro and lime wedges (recommended)
Tortilla chips
Sliced avocado
Pickled jalapenos
More green salsa
Hot sauce
Vegan sour cream
Shredded vegan cheese

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Instructions

First rehydrate the soy curls: add soy curls to a medium bowl, break up into smaller pieces with your hands (or chop after they’re hydrated). Cover with hot water or veggie broth. Let rehydrate for 8 to 10 minutes. Drain and squeeze out the excess water and set them aside in a bowl.
Chili: To a large pot/dutch oven add the oil, onions, peppers and saute over medium heat for 5 minutes until softening. Stir in garlic, soy curls and spices, and cook for about 1 minute.
Add in the broth, beans, salsa, chilies and corn, not the cashew cream and bring to a boil. Cover and reduce to a simmer (medium-low) for 15 minutes.
Cashew cream: While chili is cooking, blend the cashews and water in a small blender (nutribullet) until smooth.
Uncover the chili, stir in the cashew cream if using and simmer over medium heat uncovered for 5 minutes to thicken up a little. Season with salt and pepper.
Ladle into bowls, add your favorite toppings (I highly recommend fresh chopped cilantro and lime juice) Enjoy! For step by step photos, tips and more see above post. Instant pot, Crockpot instructions in Notes section*

Notes

Instant pot: In a 6 quart instant pot press saute function and cook the onions, peppers for 5 minutes until softening. Stir in garlic, rehydrated soy curls (see step 1) and spices. Add in the broth, beans, salsa, chilies and corn, not the cashew cream. Close and lock the lid and set the valve to ‘sealing’ position. Cook on High Pressure for 6 minutes, then quick release the pressure. Stir in the cashew cream if using. Press saute function and simmer for 5 minutes to thicken up a little. Season with salt and pepper. Ladle into bowls, add your favorite toppings (I highly recommend cilantro and lime) Enjoy!
Crockpot: Follow steps 1 and 2 in the recipe directions as normal. Then, add the rehydrated soy curls, the sauteed aromatics and spices, and the rest of the ingredients (except the cashew cream) to a slow cooker. Cook on High for 3-4 hours or on Low for 5-6 hours. Stir the cashew cream into the chili in the last 15 to 30 minutes of cooking. Add extra seasonings as needed, then serve!
Salsa verde: I use Herdez salsa verde. It is superior in my opinion. Trader Joes is good also!! Or use homemade!
Oil free: saute veggies in veggie broth instead of oil and use organic veggie paste or broth.
Cashew cream: can omit completely or substitute 1/4 to 1/3 cup vegan cream cheese or vegan sour cream,(or bring to the table) or coconut milk all equally tasty!
Soy curl substitutions: can substitute chopped vegan chicken like tofurky lightly seasoned (I buy this quite often or use my homemade seitan chicken or 1 cup TVP (measure then rehydrate with 3/4 cup broth or water. Peeled and chopped potatoes are awesome too (2 to 3 cups) or just add another can of beans or chickpeas!
Store: keeps in an airtight container for 4-5 days and freezes well for a couple of months.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Category: Mains, Gluten free
Method: Stovetop
Cuisine: Mexican, American, Canadian

Keywords: vegan white chili, vegan white bean chili,