Creamy Vegan White Chicken Chili
Ingredients
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 1 14 oz can jackfruit, rinsed, dried, and pulled apart into bite sized pieces
- 1 jalapeno, diced (more or less to taste)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 poblano pepper, diced
- 2 tsp cumin
- 1 TBSP chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp coriander
- 1 tsp dried oregano
- 4 C vegetable broth
- 3 oz vegan cream cheese
- 1 can cannellini beans, rinsed and drained
- 1 can great northern beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 bunch cilantro, chopped
- 1 bunch Swiss chard, chopped
- Handful of cherry tomatoes
- 2 limes, juiced
- 1-2 tbsp Sriracha (more or less to taste)
Preparation
Heat 2 TBSP EVOO in a large dutch oven. Add in yellow onion and garlic and stir until fragrant. Add in shredded jackfruit and sauté for 3-4 minutes.
Add peppers and all dry spices to pot and stir to combine, sautéing for 2-3 minutes.
Add in 3 C vegetable broth. Bring to a simmer.
Using a blender or immersion blender, combine 1/2 can cannellini beans, 3 oz miyokos vegan cream cheese, and the remaining cup of vegetable broth. Puree until smooth and creamy. Pour into soup and add all beans. Return to simmer.
Cook on a low simmer for 10 minutes. Add in cilantro, Swiss chard, cherry tomatoes, lime juice, and Sriracha. Continue to let simmer until greens are wilted and soup is thick and creamy (3-5 minutes).
Serve topped with avocado, fresh cilantro, and a squeeze of lime!
