Vegan White Chicken Chili

• 1 Medium Yellow Onion, diced
• 2 Poblano Peppers, chopped
• 4 Cloves Garlic, minced
• 1 Teaspoon Ground Cumin
• ¼ Teaspoon Chili Powder
• 1 teaspoon Salt
• 4 Cups Vegetable Broth
• 1 Recipe Seitan Chicken
• 1 15 Ounce Can White Beans, drained and rinsed
• ½ Cup Non-Dairy Yogurt, plus more to serve
• Juice of one Lime
• ¼ Cup Chopped Fresh Cilantro

1. Sauté the onion and peppers in a large pot or dutch oven over medium heat, until starting to soften.
2. Add the garlic, cumin, chili powder, and salt. Stir and toast for 1 minute.
3. Add the vegetable broth broth, seitan chicken, and beans. Bring to simmer.
4. When the pot reaches a simmer, turn off the heat and stir in the non-dairy yogurt, lime juice, and cilantro.
5. Serve with cilantro and more yogurt. Enjoy!

Notes

Gluten Free Options

I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.

You can:

1) add more beans or crumbled tempeh - add another can or two of white beans, or grab a block of tempeh and crumble it into the soup when you add the beans

2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 3 when the seitan chicken would be added