Creamy White Chili - Vegan & Gluten-Free

Rich and Creamy White Chili that you won't believe is Dairy and Gluten-Free!

It is the perfect recipe for your Instant Pot or pressure cooker.  But don't worry if you don't have one, the directions for preparing this recipe the conventional way are listed below.

Silk Protein Nut Milk is used in place of whole milk.  It is a combination of Almond and Cashew milk and mimics the creaminess of whole milk so well, that no one will miss the dairy.

You must try this recipe - 

it is a fun twist on the standard chili recipe that is perfect for a wintry evening!

Watch how I make this recipe in the Instant Pot below:

Recipe:

1 Tbsp Olive Oil
1 Onion Chopped
1 tsp Garlic, minced
1 Tbsp Cumin
1 (4 oz) can Green Chilies
1/4 cup Gluten-Free Flour Blend
2 cups Dried Great Northern Beans, soaked for 4-6 hours (or 2 cans)
1 cup Frozen Corn
4 cups Vegetable Broth
1 cup Nut Milk (Silk Protein Nut Milk)
Salt & Pepper to taste
Juice of 1 Lime
Fresh Avocado & Cilantro for topping

Instant Pot Instructions:

Set to Sauté mode and cook the onions in the oil until they are tender, about 8-10 minutes.
Add the green chilies, garlic and cumin.
Stir in the Gluten-Free Flour Blend - YouTube Video
Add the pre-soaked or canned beans and corn, then pour in the vegetable broth being careful not to exceed the Max Fill line.  Stir well.
Secure the lid, locking it into place and be sure that the steam release valve is set to "Sealing".
Turn off the Sauté mode and select "Meat or Stew" mode and set the time to 15 minutes.
When the cook time is complete release the pressure or allow the pot to naturally release its pressure (this takes an additional 10 minutes).
Remove the lid and pour in the Nut Milk, lime juice and additional salt and pepper to taste.  Stir well.
Serve topped with avocado and Cilantro.

Conventional Instructions:

In a large pot or Dutch Oven, sauté the onions in the oil until they are tender, about 8-10 minutes.
Add the green chilies, garlic and cumin.
Stir in the Gluten-Free Flour Blend - YouTube Video
Pour in the vegetable broth and add the pre-soaked or canned beans and corn.  Stir well.
Turn the heat to medium/high and bring to a boil.  Reduce heat and cover and let simmer for 30 - 45 minutes or until the beans are tender. (the time for canned beans will be 15-20 minutes)
Remove the lid and pour in the Nut Milk, lime juice and additional salt and pepper to taste.  Stir well.
Serve topped with avocado and Cilantro.