Vegan White Chili

Vegan White Chili

April 15, 2018   8 Comments

My vegan white chili is made in an instant pot. You can make it in a slow cooker if you don’t have an instant pot.

I love my instant pot because it allows me to saute before I slow cook. This way, I only have to use one pot! I will do almost anything to avoid washing more dishes.

Chili is one of my very favorite foods because it is healthy and you can cook a ton of it and eat it all week (as well as freeze it). Check out my Best Vegetarian Chili and my chili with coca powder to see two of my favorite recipes of all time.

You can make this in a slow cooker if you don’t have an instant pot. I find that my instant pot inspires me to make different foods so I enjoy it. I need to feature more of my recipes here.

Many of the top instant pot recipes feature meaty, fatty food. This is too bad because you can easily cook whole grains and dried beans on the pressure cooker setting.

I made a mushroom risotto in the instant pot that was an instant hit (though risotta is pasta and I included a bunch of grated Parmesan). You can’t really go wrong with pasta and cheese.

The chili uses the slow cooker setting and is ready to inhale at dinnertime. My vegetarian daughter takes this to school for lunch and my son pours cheese on it. They are two very different people.

The potato gives it an extra creaminess not found in other kinds of chili. I serve this over brown rice with a green salad. In addition, I will add some Greek yogurt and avocado slices to enhance its yumminess.

This vegan white chili is very filling and this recipe will feed a crowd. I would take it to a pot luck and not tell anyone it is vegan ☺

What are your favorite healthy instant pot recipes?

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Vegan White Chili Recipe

Makes 8 servings

2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon dried marjoram
1 pound potatoes, peeled and chopped
3-15 ounce cans small white beans, drained and rinsed
1-16 ounce can hominy, drained and rinsed
1- 4 ounce can chopped green chilis, drained
2 cups vegetable broth
ground pepper and salt to taste

Heat oil in an instant pot on the saute setting or set a frying pan on the stove on medium high heat. Add onion and saute until softened. Add garlic, cumin, coriander, and marjoram and toast the spices for one minute. If you are using a pan, put mixture into slow cooker. Add potatoes, beans, hominy, chilis, and vegetable broth into instant pot or slow cooker and set to low for 8 hours. When finished, taste and adjust the seasonings.

Serve with hot sauce.

For one serving = 249 calories, 2.1 g fat, 0.3 g saturated fat, 46.4 g carbohydrates, 6.5 g sugar, 10.7 g protein, 10.6 g fiber, 700 mg sodium, 4 Freestyle Smart Pts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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8 Comments:

This looks so yummy and just a little different from all the rest of the chilis!!! I notice, too, that it is sort of a “pantry” meal which I really value—I always feel so proud when I stretch out the time one more day before going to the grocery store.

on April 15, 2018

This looks like a really good white chili. I've made a few vegan white chilis but they were always lacking that slight creaminess. The potatoes are a great idea. Can't wait to try it.

on April 15, 2018

7 old SmartPoints. How much is a serving?

on April 15, 2018

Excellent recipe. "White kidney beans also have a higher mineral content, providing more iron, calcium, magnesium, potassium and zinc than red kidney beans.Oct 3, 2017"
"But red kidney beans are a better source of vitamins, including vitamin K and vitamins B-1, B-2, B-3, B-6 and B-9.
https://www.livestrong.com/article/284447-red-kidney-beans-nutrition/
I think I will mix up my beans. Hominy has very little vitamin and mineral content but lower in carbs than corn. Corn has more vitamin and B content, more mineral content, more protein and amino acids, but more carbs. I will go with the nutritional content of yellow corn.
Since marjoram is not a traditional Mexican herb, I will trade it for oregano. I have to leave out the garlic (not traditional). Poblano or Anaheim chiles are a good choice for this chili. Poblanos are a bit spicier than Anaheim. We usually use the Anaheims for chile rellenos. It is easier to find canned Anaheims. If you buy poblanos, you have to roast and remove the skin and seeds before adding them. Then this will be more like a traditional Mexican chili. In Texas, our Texas chili contains no beans. If it has beans, it is not chili. Personally, I love beans especially in my chili. Hubby hates beans unless they are refried with tons of cheese. He grew up in a rather poor family where mama served beans often because they were inexpensive. With 9 kids, one has to be frugal. I love Wendy's chili. I was very disappointed when our only Wendy's in our little town closed up. Now I have to make my own. LOL :)

on April 15, 2018

“ I made a mushroom risotto in the instant pot that was an instant hit (though risotta is pasta and I included a bunch of grated Parmesan). You can’t really go wrong with pasta and cheese.“ FYI risotto is arborio rice. There is @ rice shaped pasta called orzo, but that would not makes risotto.

on April 15, 2018

Will make this just the way it is. Thanks Snack Girl

on April 16, 2018

I've never used hominy before, but think I might have had hominy grits once and wasn't a big fan. Would frozen or canned corn work as well? I also happen to have a yellow pepper, keeping this dish white-ish. I love this addition of potato for a heartier meal. This past winter I had started to add carrots to my weekly sauteed kale, first for color, then I added a big cubed russet one day and ended up with a very tasty kale chowder! Somethings just go great together. This white chili looks amazing. Will keep this recipe handy for the rainy days ahead!

on April 16, 2018

Thanks for this, Lisa! How many minutes should we cook this if we are making it in an Instant Pot?

on April 24, 2018


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