There’s a reason we don’t make chili in the summer, and that’s because of it’s deliciously cozy and warm fuzzy feelings that we so desperately need in the cold months. Today I’m sharing a brand new winter recipe! My Vegan White Bean Cheezy Chili that’s as healthy as it is delectably tasty.
I love a good white bean chili because it’s different and adds a yummy variety to my usual go-to chili recipes. Incorporating different types of beans (like great northern beans or cannelini beans) and veggies will provide your body with different vitamins and minerals, so it’s important to branch out and make sure your diet includes a little plant diversity!
So yes, we are using great northern beans and cannelini beans but I also included turnips instead of white potatoes… don’t click away! You don’t have to use turnips – you could use any kind of potato, cauliflower or even a rutabaga (which is highly similar to a turnip), but because we’re on the topic of variety, maybe you ought to give turnips a try? A turnip is a root vegetable and the texture is oh-so-similar to a potato, but a little more crunchy, and with a significantly less amount of carbs than a white potato. It just depends what you want!
Other than the green chiles and mouth-watering spices, we are adding some cheeziness to our chili, using Daiya pepperjack shreds! This recipes doesn’t require adding the Daiya plant-based shreds, but I highly recommend it! Now cheezier than ever, the new Daiya Shreds have more dairy-like flavor, texture and aroma but with the same stretch and melt as its original counterpart. Bold and flavorful, the Premium Cutting Board Collection is a delicious plant-based addition to your favorite cheezy recipes, including nachos, queso dip, pizza, and more. Available in Cheddar Style, Mozzarella Style and Pepperjack Style. I chose pepperjack but I think cheddar would work amazing as well.
People love comfort food. But often times, comfort foods aren’t very kind in return. So, whether it’s for allergies, health, environment, or something different entirely, it’s time people finally had comfort food that loves them back. Daiya recently launched its latest national campaign, “Comfort Foods That Love You Back,” to highlight the benefits of its extensive line of great tasting comfort foods that are free of dairy, gluten and soy. Intended to highlight the company’s wide selection of dairy, gluten and soy-free comfort foods, the campaign features a digital video titled “Daiya Loves You Back”, (I inserted the video below).
Daiya will also be giving away 150 “Boxes of Love,” the same talking box featured in the digital video, to fans who share the video on social media. Out of 150 winners, three will win a year’s worth of Daiya products! As an industry leader and one of the founding members of The Plant Based Foods Association, Daiya remains passionate about celebrating delicious food that is dairy, gluten and soy free. Its line of premium plant-based foods, like Burritos, Duets, Non-Dairy Frozen Desserts, Greek Yogurt Alternatives, Pizzas, Cheezecakes, Cream Cheeze Style Spreads, and wonderful cheese alternatives, including Blocks, Shreds, Slices and Cheeze Sauces, are available in the dairy case and freezer aisle. Daiya’s selection of deliciously plant-based foods can be found in more than 25,000 grocery stores in the U.S., including Whole Foods, Kroger, Safeway and Publix, as well as most natural food retailers.
What’s not to love?!
Okay, here’s what you’ve been waiting for – the recipe!!
Vegan White Bean Cheesy Chili. Healthy, plant based, spicy and warming vegan chili for a cold day, topped with vegan cheese!
- 2 tablespoons avocado oil
- 1 small yellow onion, finely diced
- 1 jalapeño, finely diced (optional)
- 2 cloves garlic, minced
- 2 medium-sized turnips, peeled and cubed (about 2 cups worth; can sub potatoes, cauliflower or rutabaga)
- 1 large zucchini, cubed
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can organic sweet corn
- 1 4 ounce can diced green chiles
- 2 cups low-sodium vegetable broth
- 2 tablespoons tapioca starch + 2 tablespoons hot water (can sub arrowroot starch or cornstarch, to thicken)
- 1 15 ounce can cannelini beans, drained and rinsed well
- 1 15 ounce can great northern white beans, drained and rinsed well
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1/2 teaspoon cayenne (optional)
- 1 cup Daiya Cutting Board Collection Shreds in Pepperjack or Cheddar Style (or more, to taste)
- In a large pot or dutch oven, heat the oil over medium heat. Add the onion and sauté for 4-5 minutes or until fragrant and soft. Add in the jalapeño, garlic and a good pinch of sea salt and pepper. Cook 2-3 minutes.
- Stir in the turnips and zucchini and cook 4-7 minutes, to soften slightly. Next add in the tomatoes, corn, green chiles and vegetable broth. Bring to a low boil and then reduce heat to simmer for 20-25 minutes, until the turnips are tender.
- Meanwhile, in a small bowl, mix the tapioca starch with water until it’s smooth with no clumps. Pour it into the pot and mix. It will gradually help to thicken the chili.
- Now, add in the remaining beans, spices and cheese, simmer for 3-4 minutes. Turn off heat.
- Top with extra Daiya cheese, crushed tortillas cheese, avocado or salsa!
- Serve and enjoy.
- Serving Size: 5