Vegan White Chili Soup Recipe

Introduction

Welcome to a delicious journey with our Vegan White Chili Soup recipe! This hearty, comforting dish is not only satisfying but also aligns perfectly with a plant-based lifestyle. White chili, traditionally a creamy and robust dish, is reimagined here with wholesome vegan ingredients that provide both depth of flavor and nutritional benefits. Whether you’re new to vegan cooking or a seasoned pro, this recipe will guide you through each step to ensure a successful and mouth-watering outcome.

Ingredients

For the Soup Base:

  • Olive Oil: 2 tablespoons
  • Yellow Onion: 1 large, finely chopped
  • Garlic: 4 cloves, minced
  • Green Bell Pepper: 1, diced
  • Carrots: 2 medium, diced
  • Celery Stalks: 2, diced
  • Green Chilies: 2 cans (4.5 oz each), diced (mild or hot based on preference)
  • Vegetable Broth: 6 cups (low-sodium preferred)
  • Canned Great Northern Beans: 2 cans (15 oz each), drained and rinsed
  • Canned White Kidney Beans: 1 can (15 oz), drained and rinsed
  • Corn Kernels: 1 cup (fresh, frozen, or canned)
  • Nutritional Yeast: 1/4 cup
  • Ground Cumin: 2 teaspoons
  • Dried Oregano: 1 teaspoon
  • Smoked Paprika: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Bay Leaves: 2
  • Salt: To taste
  • Black Pepper: To taste

For Garnishing (Optional):

  • Avocado: 1, sliced
  • Fresh Cilantro: A handful, chopped
  • Lime Wedges: 2-3
  • Diced Jalapeños: 1 (if additional heat is desired)

Instructions

Preparation:

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Add the Vegetables: To the pot, add the diced green bell pepper, carrots, and celery. Sauté the mixture for 5-7 minutes, or until the vegetables begin to soften.
  3. Incorporate the Green Chilies: Stir in the diced green chilies, allowing them to cook with the vegetables for a couple of minutes to meld their flavors.
  4. Pour in the Broth: Add the vegetable broth to the pot, stirring to combine all the ingredients.
  5. Add Beans and Corn: Gently fold in the drained and rinsed great northern beans, white kidney beans, and corn kernels.
  6. Season the Soup: Stir in the nutritional yeast, ground cumin, dried oregano, smoked paprika, turmeric powder, and bay leaves. Season with salt and black pepper to taste.
  7. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, allowing the flavors to develop and the vegetables to become tender.
  8. Adjust Seasonings: After 30 minutes, taste the soup and adjust the seasoning if needed. Remove the bay leaves before serving.

Serving:

  1. Garnish: Ladle the soup into bowls and garnish with slices of avocado, chopped cilantro, lime wedges, and diced jalapeños if desired.
  2. Enjoy: Serve hot, enjoying the rich and comforting flavors of this vegan white chili soup.

Nutritional Information (Per Serving)

  • Calories: Approximately 220
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 8g
  • Sugars: 6g
  • Protein: 10g

SmartPoints (WW) Information

This Vegan White Chili Soup is a smart choice for those following the Weight Watchers program, with each serving approximately equating to 3 SmartPoints on the Freestyle plan. The soup’s low-calorie, high-fiber profile makes it a filling option that fits well into a balanced diet.

Tips for Success

  1. Adjusting Spiciness: If you prefer a milder soup, opt for mild green chilies or reduce the quantity. For extra heat, add more diced jalapeños or a splash of hot sauce.
  2. Creamier Texture: For a creamier consistency, blend a portion of the soup with an immersion blender or in a regular blender, then stir it back into the pot.
  3. Bean Substitutes: If you don’t have white kidney beans or great northern beans, feel free to use other types of beans like chickpeas or black beans for a different twist.
  4. Storage: The soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Reheat thoroughly before serving.
  5. Enhancing Flavor: For additional depth of flavor, consider adding a splash of white wine vinegar or a squeeze of lemon juice just before serving.

Conclusion

Our Vegan White Chili Soup is a versatile and wholesome meal perfect for any day of the week. Its combination of beans, vegetables, and aromatic spices makes it both nutritious and satisfying. With its low SmartPoints value and rich nutritional profile, it’s an ideal choice for those seeking a healthy, plant-based option that doesn’t compromise on taste. Enjoy crafting this delightful soup and make it a staple in your culinary repertoire!