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!
