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Loaded White Bean Chili

Not you average white bean chili. It's loaded with tons of veggies, flavor and colors.


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


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


Serve with a dollop of sour cream and avocado



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