White Bean Vegan Chili

White Bean Vegan Chili is a hearty, plant-based dish bursting with flavor and nutrition. Made with tender white beans, tomatoes, bell peppers, and a blend of aromatic spices, this chili is rich in fiber, protein, and antioxidants. Perfect for a comforting lunch or dinner, it’s a satisfying and wholesome vegan meal that warms the soul.

Ingredients

• 1/2 Cup Wild Rice (Uncooked)
• 1/2 Tsp Black Pepper (To Taste)
• 1 Bay Leaf (Optional)
• 1 Tsp Dried Sage (Poultry Seasoning)
• 6 Cups Low-Sodium Chicken Or Turkey Broth & 2 Cups Baby Spinach
• 1 Tbsp Olive Oil, 1 Chopped Onion, 2 Diced Carrots, 2 Diced Celery Stalks.
• 2 Cups Cooked Turkey, Shredded Or Cubed (About 10–12 Oz)
• 1/2 Cup Evaporated Milk 2 Tbsp Fresh Parsley, Chopped

Directions

1. Sauté Base: In A Large Pot, Heat Olive Oil Over Medium Heat. Add Onion, Carrots, And Celery. Sauté 5–6 Minutes Until Softened. Stir In Minced Garlic, Thyme, Sage, And Black Pepper. Cook 1 Minute More, Until Fragrant.
2. Cook Patties: Pour In The Broth And Scrape The Bottom Of The Pot To Release Any Browned Bits. Add Wild Rice And Bay Leaf. Bring To A Boil, Then Reduce Heat To Low, Cover, And Simmer For ~40 Minutes Or Until The Wild Rice Grains Are Tender And Starting To Split. (Wild Rice Takes Longer Than White Rice But Adds Great Texture And Is Worth The Time – Alternatively, You Can Cook It Separately
3. Prep Salad Base: Once The Rice Is Tender, Stir In The Shredded Cooked Turkey And Chopped Spinach. Simmer For 5–10 Minutes To Heat Through The Turkey And Wilt The Spinach. Remove The Bay Leaf.
4. Add Turkey & Spinach: Once The Rice Is Tender, Stir In The Shredded Cooked Turkey And Chopped Spinach. Simmer For 5–10 Minutes To Heat Through The Turkey And Wilt The Spinach. Remove The Bay Leaf.
5. Optional – Make It Creamy: For A Creamier Soup, Stir In The Evaporated Milk Or Half-and-half In The Last 5 Minutes Of Cooking (Do Not Boil Vigorously After Adding Dairy To Prevent Curdling). This Will Give It A Light Creamy Consistency (Like A Chowder).
6. C) Finish & Serve: Taste And Add Salt As Needed (Depending On How Salty Your Broth And Turkey Are). Ladle Soup Into Bowls (Makes About 6–7 Cups Total, So ~1.5 Cups Per Serving For 4, Or Can Be 4 Larger Servings). Garnish With Fresh Parsley. Enjoy With A Side Salad Or A Small Whole-Grain Roll If Desired.