This plant-based white chili is the definition of cozy. It’s great for quick weeknight meals or a chilly winter afternoon!
I make tons of chili at my house. At any given time, you can open up my pantry and find the fixin’s for one or two different variations of veggie chili. It’s a simple, easy meal that everyone in the house loves. Plus it’s super versatile and packed with healthy plant-based protein.
I like to use chili as a way to experiment using different grains. Ancient grains are nutrition powerhouses and offer a different texture and taste profile, but I never know how to get them on my plate.
>> Chili is the perfect solution!
Millet is one of those unsung heros that should be a staple in everyone’s kitchen! It’s a naturally gluten-free, seed-like Ancient grain that gives your veggie chili a unique “meaty” texture. It’s also super nutritious. One cup of cooked millet has 5 grams of fiber, 6 grams of protein, and tons of minerals like manganese, copper, phosphorus, and magnesium.
Because this is “white” chili, I used white beans. White beans are probably my favorite bean! They not only have tons of protein and fiber power, they’re also a great source of potassium. One cup of cooked white beans has 25% of your potassium for the day. Not impressed? Well, considering one medium banana – everyone’s go-to source of potassium – only gives you 9%, you should be!
In addition to potassium, that same 1 cup serving of white beans also has 13 grams of fiber, 19 grams of protein, and tons of vitamins and minerals like manganese, copper, iron, magnesium, folate, and thiamine.
This tasty comfort-food chili is perfect to make over the weekend and pop in the refrigerator for dinner throughout the week!
I love serving mine with sliced scallions, fresh cilantro, a few slices of avocado, and a drizzle of jalapeno-infused olive oil if I have it on hand!
Plant-Based White Chili
- 1 tbsp extra virgin olive oil
- 1 onion diced
- 2 green bell peppers diced
- 1 jalpeno pepper finely diced
- 1-3 cloves garlic minced
- 1 tbsp adobo seasoning
- 1 tbsp oregano
- 2 tsp coriander
- 1-2 tsp garlic powder
- 1/4 tsp sea salt if adobo seasoning isn't salted
- 1/4 tsp black pepper
- 2 cups corn frozen
- 3/4 cup millet uncooked, rinsed and drained
- 5 cups vegetable broth
- 2 15 oz can white beans rinsed thoroughly and drained
- 1/2-1 cup almond milk
- 2 tbsp tahini
In a large pot, saute your chopped onion, bell peppers, and jalapeno pepper in olive oil for 3-5 minutes, or until translucent. Add minced garlic and spices and saute 1-2 minutes or until fragrant.
Mix in frozen corn and millet. Pour vegetable broth into the pot, bring to a boil, cover, and let simmer 30 minutes.
Remove lid and add in white beans. Continue cooking for 10-15 minutes, or until millet is thoroughly cooked.
Stir in 1/2 cup of almond milk. Add more if needed.
Mix in 2 tbsp of tahini until well incorporated.
Serve with fresh cilantro, a squeeze of lime juice, and avocado slices. Store in refrigerator for up to 4 days and freezer for up to 3 months.
Looking for some more inspiration? Last month, I featured plant-based chili in my Formula Meals series! It’s a great resource if you’re looking to make your own plant-based chili with ingredients you have lying around in the house.