By Glenn McCarthy Entrees, Soups & Bowls
October 26, 2015
Like many soups and stews, this tastes best the day after it is made - if you can wait that long!
¼ cup coconut oil or dairy-free margarine
2 tsp. chili powder (more to taste)
2 vegan chicken flavored bouillon cubes
5 cups water (or use 5 cups prepared vegetarian chicken flavored both broth and omit the water and bouillon cubes)
4 (15-oz. each) cans organic white beans, drained and rinsed (like great northern)
1 T cornstarch mixed with a tablespoon or two of water to thicken (add more or less -your preference)
1/2 cup unsweetened coconut milk (or other plant milk)
1/2 cup vegan sour cream (like Tofutti - the vegan sour cream adds a nice flavor, but is optional)
Heat the coconut oil in a medium-large stockpot. Add the diced onions and carrots and sauté for 7 minutes.
Add the cumin, chili powder and bouillon cubes and continue to sauté for another two or three minutes.
Add the water, beans, and bay leaf and bring the contents to a boil.
Lower the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Remove the bay leaf. Bring the beans back to a boil and add the cornstarch/water mixture. Lower the heat and add the coconut milk and stir well to incorporate.
Simmer an additional 5 minutes.
At this point, you can remove about a third of the beans, puree them, then add them back to the pot or serve as it.
Glenn's Notes:
Serve accompanied with small bowls of diced red onion, crumbled veggie bacon bits and additional vegan sour cream.
This recipe is adapted from Pam Georges’ Creamy White Bean Chili recipe.