Tasty Vegetarian White Chicken Chili Recipe In 4 Easy Steps

My husband and I used to work at Ruby Tuesday’s as waiters back in the day when we were in college and probably the most popular item that people would order from their menu, without any suggestion from the servers, would be the White Chicken Chili.  My husband used to rave about how great it tasted, and naturally, I was never able to participate in all of the reindeer games because I didn't eat meat.  It did not dawn on me, till now, to attempt to make a White Chicken Chili Recipe and make it not only meat-free and delicious but also dairy-free. I have to say, this recipe has now become a staple and a favorite in my home, no matter how hot it is outdoors, we do not mind eating a bowl of this Vegetarian White "Chixen" Chili.

You will find that most of the ingredients, for this meat-free recipe, are items that you likely currently have in your cabinets and are easy to find. This Vegetarian White Chixen Chili is  undoubtedly tasty and will have any vegetarian or meat-eater hooked.  I have never eaten the meat version of White Chicken Chili but I am confident it does not have anything on the meat-free and vegan version.

Vegetarian White “Chixen” Chili Recipe

Ingredients:

·1/4 cup of vegetable oil

·1/2 lb (which is about 12 nuggets) of thawed Soy Delight Vegan Chicken Nuggets, diced in to chunks (these are not breaded)

·3 cloves of garlic, minced

·1 medium onion, chopped

·1 large or 2 small jalapeno peppers, seeded and chopped

·1 fresh green chile, chopped (you can substitute for 1 small can of green chillies with the liquid)

·3 sprigs of fresh oregano, chopped or 1 tsp of dried oregano

·1/4 tsp of black pepper

·1 tsp cumin

·1/2 tsp coriander

·1 1/2 tsp of chili powder

·1/2 tsp cayenne pepper

·2 cans of Northern White Beans, with liquid

·3 cups of vegetable broth

·2 cups of water

·1 vegetable bouillon

·3 tablespoons of cornstarch, mixed with a 2 tsp. of water

Directions:

1.  In a large pot, add the vegetable oil and heat on medium heat.  Once oil is warm, add the vegan chicken nuggets and saute for about 5 minutes.  Next add the garlic, onion, jalapeno peppers, and green chile.  Saute until the onions are soft and clear which should be another 5 minutes.

2. Add the oregano, black pepper, cumin, coriander, chili powder, cayenne pepper to the chixen and saute for another minute.

3.  Next add, the northern white beans, vegetable broth, water and bouillon to the pot. Stir and cover and let simmer  on low for 45 minutes.  After 45 minutes, add the cornstarch and water mix, stir, and continue to simmer on low for another 20 minutes.

4.  Serve and garnish with cilantro, sour cream and cheese…if you like…but it is so good as as is, you may not need to add anything else.

By the way, if you can’t find the Delight Soy Vegan Chicken Nuggets, feel free to use some other “mock chicken” nugget or patty.  Just be certain it is not breaded.  You can also use seitan which is a great option!

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