Vegan White Chicken Chili

Ingredients

• 16 oz extra-firm tofu (Pressed and shredded on the large side of a box grater)
• 1 tsp ground cumin (For seasoning the tofu)
• 1 tsp dried Mexican oregano (For seasoning the tofu)
• 1 tsp poultry seasoning (For seasoning the tofu)
• 1 tsp garlic powder (For seasoning the tofu)
• 1 tsp smoked paprika (For seasoning the tofu)
• 1 tsp salt (For seasoning the tofu)
• 5.5 cup vegan chicken broth or vegetable broth (Divided; ½ cup is blended with the beans)
• 0.5 cup white beans (Drained and rinsed; one can is blended with broth, the rest are added whole. Can size not specified.)
• 1 tbsp olive oil
• 1 yellow onion (Diced)
• 2 Anaheim peppers (Deseeded and diced)
• 6 cloves fresh garlic (Minced)
• 1 jalapeño (Deseeded and diced)
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano
• 2 tsp smoked paprika
• 2 can diced green chiles (7-ounce cans)
• 1 cup fire-roasted corn
• 0.5 cup non-dairy cream or extra creamy non-dairy milk (Use either option)
• salt (To taste, added if necessary)
• vegan cheese (Shredded, for topping; amount unspecified)
• vegan sour cream (For topping; amount unspecified)
• cilantro (Fresh and minced, for topping; amount unspecified)
• jalapeño (Thinly sliced, for topping; amount unspecified)
• lime (Cut into wedges, for serving; amount unspecified)
• tortilla chips (For serving; amount unspecified)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Put the shredded tofu in a large bowl. Add the ground cumin, dried Mexican oregano, poultry seasoning, garlic powder, smoked paprika, and measured salt, then toss until the tofu is evenly coated.

3. 3

   Spread the seasoned tofu over the prepared baking sheet. Bake for 25–30 minutes, flipping it halfway through, until browned and crisp around the edges. Remove from the oven and set aside.

4. 4

   Blend 1 can of the drained white beans with ½ cup of the broth until completely smooth and creamy. Set the mixture aside.

5. 5

   Heat the olive oil in a large pot or Dutch oven over medium-high heat until hot.

6. 6

   Add the diced onion and Anaheim peppers. Cook, stirring often, for 2–3 minutes, until just tender.

7. 7

   Add the minced garlic and diced jalapeño. Add the ground cumin, dried Mexican oregano, and smoked paprika, then cook, stirring often, for 1–2 minutes to bloom the spices.

8. 8

   Pour in the remaining broth and the blended bean mixture. Scrape the bottom of the pot to loosen any browned bits.

9. 9

   Add the remaining drained white beans and diced green chiles. Bring the chili to a boil.

10. 10

    Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally.

11. 11

    Stir in the fire-roasted corn, crispy tofu, and non-dairy cream or extra creamy non-dairy milk. Simmer for 4–5 minutes, until heated through.

12. 12

    Taste the chili and adjust the seasoning, adding salt if necessary.

13. 13

    Serve immediately with preferred toppings, such as vegan cheese, vegan sour cream, cilantro, sliced jalapeño, lime wedges, and tortilla chips.

Notes

For a milder chili, remove the ribs and seeds from the peppers or omit the jalapeño. The chili and crispy tofu can be made up to 3 days ahead and refrigerated separately; add the tofu on serving day. The chili may taste better the next day; reheat gently on the stovetop with extra broth if needed. Topping amounts are unspecified. Structured recipe states 5½ cups broth total and reserves ½ cup for blending; white-bean can size is not specified.

Nutrition per serving

• main
• vegan
• dairy-free
• gluten-free
• comfort food
• stovetop
• baked tofu
• make-ahead