Vegan Jalapeño Chili
This chili is creamy, spicy, delicious, and so easy to make! It's a classic crowd pleaser in my house.
Ingredients
- 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
Tried this recipe?Let us know how it was!