Not you average white bean chili. It's loaded with tons of veggies, flavor and colors.
Ingredients
10-12 oz of vegan chicken (We used daring foods)
1 chicken less cube and 3/4 cup water
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 tsp Lemon Pepper, Paprika, Garlic Powder,
1/2 tsp of Onion Powder, Coriander
2 cups of chopped zucchini and zummer squash
1 14.5 oz of Diced Tomatoes
3 tbsp butter
1 15 oz can of Cannelini beans
1 15 oz can of corn
1 rounded cup of Shredded White Cheese
2 tbsps nutritional yeast
Juice from 1 lime
Season salt and pepper
Serve with Avocado and a dollop of Sour Cream
Directions
In a large frying add your chicken-less cube and water
Heat over medium high heat
Add in your chicken
Cook for 5 minutes until heated thoroughly
Remove chicken and broth from pan
Reserve broth and place chicken onto cutting board
Cut into smaller bite sized pieces
Return Pan to heat and a little oil
Add in your chopped chicken
Followed by your bell peppers and seasonings
Mix well
Add in 1 tbsp of butter
Once melted add in your zucchini and summer squash
Add in your entire can of tomatoes and your reserved broth
Add in your remaining butter
Mix well
Drain your canned beans and corn
Add to your pan
Cook for 5 minutes stirring halfway through
Turn heat to low-medium and cook for an additional 5 minutes
Add in your cheese and nutritional yeast
Season with salt and pepper
Add in your lime
Turn off heat and let sit 5 minutes
Plate
Serve with a dollop of sour cream and avocado
Enjoy!
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