Rich, creamy and bursting with flavor! This hearty white chili is made with hearty beans, silky coconut milk, and soy curls. A delicious and protein-packed meal that you'd never guess was vegan!
- 3 cups Butler soy curls
- 2 cups vegetable broth
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 ½ tablespoons ground cumin
- 1 ½ teaspoons ancho chile powder
- 1 teaspoon dried oregano
- 3 (14 ounce or 400 gram) cans white beans (cannellini, navy and/or great northern), drained and rinsed
- 1 cup ale (light or medium brown ale preferred)
- 1 cup full-fat coconut milk
- 1 (4.5 ounce or 127 gram) can green chiles
- 2 tablespoons lime juice
- Salt and pepper, to taste
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Soak the soy curls by placing them into a medium bowl with the broth. Let them while you begin preparing the chili.
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Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
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When the oil is hot, add the onion. Allow it to cook for about 5 minutes, until soft and translucent.
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Add the garlic, cumin, ancho chile powder, and oregano. Cook everything for about 1 minute, until very fragrant.
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Stir in the beans, coconut milk, beer, and green chiles. Drain the soy curls and reserve the broth. Add 1 cup of the broth to the chili and hang on to the rest.
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Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes. Add more of the reserved broth if the mixture thickens up too much while cooking.
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While the chili simmers, roughly chop the soy curls.
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Coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.
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When the oil is hot, add the soy curls in an even layer.
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Cook the soy curls for about 10 minutes, flipping them once or twice, until they've got plenty of browned spots.
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When the chili has finished simmering, stir in the soy curls and let it simmer for 5 minutes more.
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Remove the pot from the burner and stir in the lime juice. Season the chili with salt and pepper to taste.
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Ladle into bowls, top with toppings of choice, and serve.