chili

White Bean Chile Verde

December 3, 2020

This plant-based white bean chile verde is the perfect dinner to warm you up on a cold night. It’s made with white beans, chickpeas, an array of peppers and tomatillos. The perfect combinations of flavors along with a slight kick of heat makes this chile verde absolutely delicious. In addition, it’s vegetarian, vegan and wfpb friendly.

This white bean chile verde is a perfect, delicious and absolutely cozy dinner. It’s made with clean ingredients and is completely plant-based/vegan and vegetarian along with being gluten-free.

The base of this plant-based chile verde is an array of different peppers, which gives it a nice kick with a little bit of heat. The chickpeas replace what would traditionally be pork or chicken. They pair wonderfully with the spice of the chile verde while being a source of plant-based protein.

This recipe does make a good amount of chile verde, which is great for larger groups. However, you can easily half it for a smaller serving size or freeze the other half for an easy, ready to eat dinner. Just reheat it on the stove and top with some fresh cilantro, avocado and some diced jalapenos.

Substitutions

I made the base of this chile verde using boiled, then pureed tomatillos, onion, garlic, jalapeno peppers, anaheim peppers and hatch peppers. If you can’t find these particular peppers, you can simply substitute them with a different pepper such a poblano pepper.
I used cannellini beans in this recipe, but you can also swap for navy beans.

Check out these other cozy plant-based dinners!

If you try this plant-based white bean chile verde, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

White Bean Chile Verde

Course Dinner

Cuisine Plant-Based, Vegan

Keyword chili, soup

Ingredients

2 cans white beans, navy or cannellini (1/2 lb dried)
2 cans chickpeas (1/2 lb dried)
1 onion
4 hatch chile peppers
1 anaheim pepper
2 jalapenos
8 tomatillos
4 garlic cloves
1 tsp cumin
1/2 tsp oregano
handful fresh cilantro
1 tbs lime juice
salt and pepper to taste

Instructions

If you are using dried beans, start by cooking them.
Chop onion, all of the peppers and peeled tomatillos into quarters and add everything to a large stock pot. Cover with water on medium to high heat.
Bring water to a boil for 10-15 minutes or until the onion, peppers and tomatillos are soft. Reduce heat.
Use an immersion blender and purée until everything is smooth.
Alternatively, transfer everything from the stock pot to a blender, then purée until smooth. Once everything is blended together, pour back into the stock pot.
Drain white beans and chickpeas then add to stock pot along with the cumin, oregano, cilantro, lime juice, salt and pepper. Stir everything together and let cook for about 10 minutes.
Remove from heat and serve.

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Meaty Plant-Based Cauliflower Bean Chili

September 8, 2020

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This plant-based cauliflower bean chili is the best, most delicious wfpb chili. The cauliflower ‘meat’ perfectly replaces what would be ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Chili is a fall staple. It is perfect for cool nights when you need something warm and hearty. This chili recipe is so. dang. good. It is seriously THE BEST plant-based / vegan chili, especially paired with a piece of wfpb cornbread. Even meat-eaters are bound to love it!

What makes this chili meaty and a close resemblance to traditional chili recipes is the addition of a plant-based ‘meat’ made with cauliflower. This is the same recipe I use to make cauliflower walnut tacos. The only thing I do differently is that I don’t make it with a potato. In chili, it resembles the texture of ground beef while also adding some really great nutritional value.

Disclaimer: This post contains affiliate links.

This cauliflower chili recipe is bound to be your new favorite way to make chili.

This recipe does make a lot of chili, which makes it perfect for big families or large crowds. If it makes too much, you can always half the recipe or just throw the rest in the freezer. It’s perfect for freezing and having a heat and eat dinner saved for later. Great for nights when you don’t feel like cooking.

Additionally, having a side of oil-free, wfpb cornbread made in a cast iron skillet is a must-have when it comes to chili.

However, something else that is really great with this recipe is french fries. Yep, for delicious chili cheese fries use this chili along with these homemade french fries and my plant-based queso. This makes for an insanely good combination that is also completely healthy! In fact, it is full of vegetables and made with no oil. You could also do the same thing with carrot dogs.

If you try this cauliflower bean chili, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Meaty Plant-Based Cauliflower Bean Chili

This plant-based cauliflower bean chili is the best wfpb chili. The cauliflower 'meat' replaces ground beef in traditional chili. Hearty and filling, this chili is the perfect combination of flavors and is sure to become a favorite for everyone.

Course Dinner

Cuisine Plant-Based, Vegan

Prep Time 10 minutes

Cook Time 40 minutes

Ingredients

1 batch cauliflower meat (made without potato, recipe in instructions below)
1/2 lb dry black beans
1/2 lb dry red beans
1 can diced tomatoes
1 can tomato paste
2 tbs chili powder
2 tsp paprika
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste
2 tbs masa

Instructions

Prepare your cauliflower 'meat'. Find the recipe here.
If you are making your beans in an Instant Pot, cook them while this is in the oven.
Take your cooked beans (with the liquid) and add to a large stock pot over medium heat. Mix in all seasoning, diced tomatoes, tomato paste, and masa.
Then, mix in cauliflower meat. If the mixture is too thick add a few cups of water or vegetable broth until it has reached desired consistency. Let everything simmer together for about 5 minutes.
Top with red onions, jalapenos, and avocado then serve with a slice of cornbread.

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Lentil Chili with Pumpkin and Butternut Squash

October 18, 2018

With the cool fall temperatures comes the need for nice hot dinner recipes. A take on a classic, this plant-based lentil chili is delicious. Adding the pumpkin and butternut squash puree make it perfect for fall.

Not only is this plant-based lentil chili delicious, but it is packed with nutrients and vitamins. The lentils are a great source of plant-based protein, while both pumpkin and butternut squash are high in antioxidants, vitamin A and vitamin C. Being that we are quickly approaching cold and flu season, getting adequate vitamin C is essential. This recipe goes great over rice, quinoa, or by itself! It goes great with home-made, plant-based corn bread.

Disclaimer: In the name of full transparency, this blog post contains affiliate links and purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

Helpful Tips

We first cooked the lentils in our instant pot. Anytime we make beans/legumes, we make them in the instant pot, it has been amazing. It is super quick and very easy. If you don’t have an instant pot, you can cook the lentils on the stove top. Add the 1 lb of lentils to about 5 cups of water, let cook until the lentils are soft.

For the pureed veggies:

A few months back we pureed many different veggies. This included butternut squash, carrots, peppers, (instant hot sauce) and pumpkin. Then, we poured them into ice cube trays and froze. Now we have bags a perfectly measured out pureed veggies, which makes adding them to recipes so much easier!

Lentil Chili with Pumpkin and Butternut Squash

Course Dinner

Cuisine Plant-Based, Vegan

Keyword chili, lentil chili, lentils, plant-based dinner, pumpkin

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 lbs lentils
1 cup pureed pumpkin
1/2 cup pureed carrots
1/2 cup pureed butternut squash
1 15 oz can tomato sauce
1 14.5 oz can diced tomatoes
5 cups vegetable stock or water
1 onion
1 bell pepper
2 pressed garlic cloves
1/2 cup chopped parsley
2 tsp salt
1/2 tsp ginger
2 heaping tsp chili powder
1 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
pinch of cayenne pepper
a few drops of Louisiana hot sauce

Instructions

If using an instapot, add lentils and just enough water to cover them. Cook for about 10 minutes.
While the lentils are cooking, add chopped bell pepper and onion to a large stew pot. Let cook on medium, adding water as needed so they do not stick to the pot.
Once the pepper and onion are soft, add pumpkin, butternut squash, and carrot puree as well as the tomato sauce and diced tomatoes to form your base.
Add the vegetable stock, using more or less to get the consistency to your liking. Add salt, ginger, chili powder, black pepper, cumin, smoked paprika, cayenne pepper, garlic cloves, parsley, and hot sauce. Let simmer for about 5 minutes.
Add the lentils to your pot and stir to combine.
Serve over rice, quinoa, or by itself.

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chili

Substitutions

Check out these other cozy plant-based dinners!

White Bean Chile Verde

Ingredients

Instructions

This cauliflower chili recipe is bound to be your new favorite way to make chili.

Meaty Plant-Based Cauliflower Bean Chili

Ingredients

Instructions

Helpful Tips

Lentil Chili with Pumpkin and Butternut Squash

Ingredients

Instructions

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