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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A vegan version of a classic recipe. Use your favourite chicken sub here. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, minced |
150 g prepared soy bean chicken (or other chicken substitute of your choice) |
1 1/4 cups vegan chicken-style broth |
2 fresh jalapenos, deseeded and finely chopped |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon dried coriander |
1/8 teaspoon cayenne pepper |
2 (400 g) cans cannellini beans, drained and rinsed |
2 green onions, chopped |
fresh coriander (to garnish) |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Saute onion and garlic for 5 minutes or until onion is translucent. Add 'chicken' and saute until heated through.
2. Stir in the broth, jalapenos, cumin, oregano, dried coriander, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. Stir in the beans, and simmer for 5 more minutes, using your mixing spoon to smoosh some of the beans (this will help to thicken to chili). Garnish with green onion and fresh coriander.
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