A flavorful white vegan chili, made in a slow cooker.
- 2 large russet potatoes, peeled, diced
- 1 (8oz) package tempeh, cut into 1-inch pieces
- 1 (15oz) can great northern beans
- 4 cups gluten-free vegetable broth
- 1 medium onion, diced
- 1 (8oz) can fire roasted green chili peppers
- 1 jalapeño pepper, minsed
- 4 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/2 cup Italian parsley leaves, packed
- 1 teaspoon ground Himalayan salt, or to taste
- 1/4 cup homemade vegan mayo, or store-bought brand
- Place all the ingredients in a slow cooker and cook on high heat setting, for 5 hours or until potatoes are tender and liquid has somewhat reduced.
- Remove lid and use a large draining spoon to remove and discard the peppers.
- Mix in the Vegan Mayo, and serve!
- You can switch the fire roasted whole green chili peppers for an equal amount of whole chipotle peppers.
- For thicker chili, add 2 additional russet potatoes, mashed. To do so, peel and chop the potatoes, place them in a large pot, cover with water and bring to a boil. Reduce heat to medium low, partly cover with a lid, and cook 15 minutes or until tender. Drain well and mash with a potato masher. Use a large wooden spoon to mix the mashed potatoes into the chili, close to the end of the cooking time.
Makes 4 to 6 servings