Vegan Jalapeño Chili

This is a foolproof, comforting, delicious crowd pleaser perfect for any weeknight dinner!

Listen – I’ve never been a big fan of chili. The consistency of a spoonful of beans and ground meat always turned me off, and I didn’t understand why chili was so loved and cherished as a comfort meal. That completely changed when I cut out the meat and accidentally made this great dish! I was trying to make a white chili, but I was in a rush and used too much of a couple of things and forgot other ingredients altogether. Thankfully, the end result turned out to be absolutely delicious. It’s spicy, creamy, the textures are complementary and satisfying, and it’s even better the next day. This is on my list of wonderful, simple crowd pleasers!

Ingredients:

• 2 cups low sodium vegetable stock
• 4 cloves garlic, minced
• 2 15 oz cans of white navy beans, drained and rinsed
• 3/4 cup marinated jalapeño slices, roughly chopped
• 1/2 medium white onion, minced
• 1 cup cooked whole kernel corn
• 8 oz plain vegan cream cheese
• 1/4 tsp nutmeg
• 1 tbsp chili powder
• 1/2 tbsp cumin
• 2 tsp garlic powder
• 1/4 tsp ground sea salt
• 1/4 tsp ground black pepper

NOTES:

Tofutti brand vegan cream cheese is my favorite, but any plain cream cheese will work.

I bought an 11 oz can of spicy marinated jalapeño slices and chopped up about 3/4 of a cup for this recipe. You can also use fresh or regular canned slices, I just prefer the spicy marinated for some extra flavor.

Method:

• In a large sauté pan, heat a tablespoon of olive oil. Add the minced onion and cook for 4-5 minutes, or until translucent. Add the minced garlic and sauté for another 1-2 minutes.
• Add the vegetable broth, jalapeño pieces, cream cheese, and all of the spices. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.

• Taste and adjust flavors as needed. Optional: add 2 tsp of maple syrup if it is too spicy, as the spice will depend on the jalapeño pieces used.
• Add the beans and corn, stir to combine, and cook for another 5-7 minutes or until heated through.

• Serve with crackers and cornbread. Enjoy & share!

Vegan Jalapeño Chili

This chili is creamy, spicy, delicious, and so easy to make! It's a classic crowd pleaser in my house.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Servings 4

Calories 518 kcal

Ingredients

  

1x2x3x

• 2 cups low sodium vegetable stock
• 4 cloves garlic minced
• 30 oz white navy beans canned, drained, and rinsed
• 3/4 cup marinated jalapeño slices roughly chopped
• 1/2 medium white onion minced
• 1 cup whole kernel corn cooked
• 8 oz plain vegan cream cheese
• 1/4 tsp nutmeg
• 1 tbsp chili powder
• 1/2 tbsp cumin
• 2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

 

• In a large sauté pan, heat a tablespoon of olive oil. Add the minced onion and cook for 4-5 minutes, or until translucent. Add the minced garlic and sauté for another 1-2 minutes.
• Add the vegetable broth, jalapeño pieces, cream cheese, and all of the spices. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.
• Taste and adjust flavors as needed. Optional: add 2 tsp of maple syrup if it is too spicy, as the spice will depend on the jalapeño pieces used.
• Add the beans and corn, stir to combine, and cook for another 5-7 minutes or until heated through.
• Serve with crackers and cornbread. Enjoy & share!

Nutrition

Calories: 518kcalCarbohydrates: 73gProtein: 19gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 932mgPotassium: 1017mgFiber: 24gSugar: 3gVitamin A: 1036IUVitamin C: 25mgCalcium: 174mgIron: 6mg

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