I don’t know about you, but I am a sucker for a good chili soup! There is just something so comforting about chili. Generally, I go the more traditional route and make Vegetarian Chili. Sometimes I like to spice things up by adding soyrizo to my chili. This time, however, I wanted to spice things up in a different way and make a white chicken chili-inspired soup. Boy, was I glad that I did!
White Bean and Mushroom Chili
Adapted from this recipe from Kelly’s amazing blog!
Servings: 3-4
Ingredients
water, for cooking
4 cloves garlic, minced
1/2 yellow onion, diced
4 oz can diced green chiles
3 tsp oregano
2 tsp cumin
black pepper, to taste
2 TB whole wheat flour
1 15 oz can cannelini beans, drained and rinsed
1 15 oz can navy beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 cups water
3 tsp Better Than Bouillon “No Chicken” soup base
8 oz package sliced white bella mushrooms, chopped
3/4 cup unsweetened almond milk
1 tsp low-sodium soy sauce
2 tsp liquid smoke
1 cup frozen corn
2 cups fresh spinach, roughly chopped
Directions
1. Line a large dutch oven or soup pot with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic and onions. Cook for approximately 6-8 minutes, or until softened.
2. Add green chiles, spices, and flour. Stir until well-combined.
3. Add beans, vegetable broth, water, and soup base. Raise the heat to medium-high to bring the soup to a boil.
4. Once boiling, lower the heat to medium-low and add the mushrooms. Simmer for approximately 10 minutes.
5. Stir in almond milk, soy sauce, liquid smoke, and corn. Simmer for an additional 5 minutes, or until the corn is heated through.
6. Add spinach and simmer and additional 2-3 minutes, or until the spinach has wilted.
Serve your White Bean and Mushroom Chili with your favorite bread and/or crackers.
I am no stranger to soups that contain beans and vegetables, but this was the first time that I have added mushrooms to a soup. I was so glad that I did. The mushrooms tasted fabulously delicious in this flavorful soup, and complimented the beans and vegetables very well. While I certainly love a bowl of traditional chili soup, I was very pleased with the change-up in flavors and textures that this soup brought to the table (no pun intended ;)). I was also really pleased to be able to enjoy an easy-to-make bowl of vegan soup. Yes, vegans eat good food!
Oh, and the best part? I had enough leftovers for three additional meals. You sure can’t beat that!
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Love big hearty recipes like this that provide lots of leftovers!
Leftovers are the best, especially when it is soup because it always tastes better the second or third day :).
I bought some white beans to use this winter, and never did! I should really try using them in a chili (for some reason I always use black beans). And I LOVE mushrooms. Sounds delicious!
You should. White beans taste fabulous in soups!
Oooohh… Thinking about making this tomorrow night!
Please let me know if you do! 🙂
Can you come cook for me? 😉 Yum!
Sure, if you cook for me, too! 😉
oh my that looks absolutely delicious… i love mushrooms, but i haven’t cooked wtih white beans, need to start.
🙂
You should definitely give them a try. Using them in a soup is a great way to try cooking with them.
Nothing better than having multiple leftovers from 1 cook up. It’s Autumn here in Australia and is still very warm so not quite soup weather but once it is I plan to make lots of soups and freeze them.
I love how easy it is to freeze soups. They re-heat so well! I am jealous of your warm weather! 😉
This looks yummy! I always find leftovers taste better- the flavors seem to have more time to get better acquainted ;)!
Soups leftovers always taste better with age, which is totally awesome!
Yay! I’m glad you made it and liked it! I love the changes you made too, I might have to try it your way. My mind is BLOWN that you hadn’t tried mushrooms in soup before. They’re probably my favorite thing to put in soup, plus they make a great meat swap in regular chili. I even posted another mushroom soup today– clearly I’m obsessed.
It was really great. Thank you for the recipe! And yes, mushrooms in soup are awfully tasty. I will definitely be adding them to more soups :).
This sounds really good, I like how there are all the traditional chili flavors with white beans and mushrooms! I always like to add lots of vegetables to my chili but I have never tried adding mushrooms.
Veggie chili is amazing. You should definitely give mushrooms a try in your soups :).
Nice! I always forget how good crackers are with soup, thanks for the reminder 🙂
LOVE saltines, especially oyster crackers!
Yummm that looks like the perfect soup for a rainy day!
It really would be. It was so, so good.
I am making this for my soup this week!! it looks so good! And i love that its vegan!
Awesome! Please let me know what you think! 🙂
Wow, this looks super healthy and yummy. I’ll have to bookmark that one. 🙂
Let me know if you try it!
I’ve never added mushrooms to a soup either and actually haven’t had them in awhile. I went through a phase when I ate them almost every week and got sick of them, but I should throw them back into the rotation, with this soup!
You totally should. I am definitely on a mushroom kick!
This looks like such a satisfying, hearty recipe. Mushrooms are one of my favorite additions to soup!
It really is so hearty. I hope you give it a try :).
Chili is so good during the winter. I love it on freezing cold days!
ME TOO! I actually just make a Crock Pot full of traditional veggie chili and it has been so good to eat throughout this week.
I am always so happy to have leftovers of a great meal! Especially soup, it always tastes so amazing after the flavors have all blended together 🙂
You are SO right. I love soup as leftovers!
Yuu-uummm! Chicken chili is my favorite type of chili, so I have no doubt that I’d love your veganized version! Especially a veganized version that contains mushrooms. I’m a huge fan of their hearty flavor and texture; they’re a fantastic meat replacement!
I hope you’re having a great weekend, Hannah! <3 xoxo
Mushrooms really are a great meat replacement. I am so glad that I finally started cooking with them.
Thank you, Sara. I hope your weekend is fabulous, too! 🙂
Looks delicous! As soon as the weather cools down here, I will be making this! 🙂
Please let me know what you think!
Leftovers make the world go round!
They sure do! I would never make it without them!
mmmm mushrooms sound like the perfect addition!
They really were! So, so good :).
Oh yeah, I like the hearty-ness that mushrooms add to a soup! 🙂
They are a fabulous addition!