Saturday, November 18, 2017

Easy White Chick'n Chili

This is an amazing Chili. It comes together very quick and is absolutely delicious.  I use Tofurky Chick'n style seitan, give a quick chop and it makes super fast chili. You could also use Gardein chick'n strips. You definitely need to make this one; I'm adding it to our winter rotation.

  • 1 medium sweet onion, diced
  • 6 cups no-chicken broth (I use Better Than Bouillon)
  • 1 package Tofurky Chick'n Style Seitan
  • 2 cans Great Northern beans, drained
  • 1 cup whole kernel corn
  • 2 cups salsa verde (I use store brand)
  • 1 tablespoon cumin
  • Garnish: tortilla chips, scallion, avocado, vegan sour cream, cilantro

Saute onion in about 1/4 cup water until kind of soft in a medium saucepan.

Add broth, seitan, beans, salsa, corn and cumin. Stir to combine. Heat over medium-high heat until boiling, then cover; reduce heat and simmer 15-20 minutes.

You don't want this super thick it's more the consistency of soup. But you can take the lid off while cooking if you want it thicker. Garnish as desired.


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