Vegan White Chilli with Plant-Based Sausage is a hearty, healthy, delicious meal. Perfect for a cool fall or chilly winter day. Make it in an Instant pot, and there is no need to remember to soak the beans overnight. The total time is about an hour to make. Make it extra tasty by serving it with Avocado Crema made with non-dairy sour cream and some grated non-dairy cheese. YUM.
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I am in the process of finishing off a bowl of this Vegan White Chilli while I write up the blog. I served some to Farmer Fred for dinner, and he wasn’t sure that it would be eatable. He likes his chilli with lots of meat and no beans. However, he liked it but said it needed fewer beans lol. No surprise there. I grew up as a vegetarian, so I absolutely love this recipe. I used to make this recipe with no meat. I love the plan-based sausage in it.
What Do I Need For This Vegan White Chilli?
This Vegan Chilli is full of flavor from the seasonings, and also the plant-based vegan sausage. I used Beyond Sausage; however, other plant-based sausages are delicious. If you are gluten free the beyond sausage is perfect as it is gluten free. I added my vegetable stock and home-canned stewed tomatoes. If you don’t have can tomatoes or make your own vegetable stock; purchased stock and tomatoes are almost as tasty. Lastly, you will need a programmable pressure cooker/ Instant pot.
A mini campaign for making your own stock. I throw all of the unused portions and peeling from my onions, carrots, and celery in the freezer bag. When I have a couple of gallons of veggie scraps, I put them in a kettle and boil them for about 4-5 hours. Strain out the veggies and boil down the stock until you have a flavorful broth. This homemade broth makes a fabulous base for soups and chilli.
Step by Step Directions for Vegan White Chilli
- Slice the Vegan sausage and brown it in the instant pot on the saute setting. Once it is browned, remove, dice it into small pieces, and set aside. If you like larger pieces of sausage in your chilli leave the pieces as slices.
- Add the onions and saute until translucent, then add the garlic and cook until fragrant.
- Add the sausage, all the spices, beans, tomatoes, and stock to the pot.
- Put the lid on the pot, twist to lock the lid, and turn the valve to sealing.
- Set the timer for 45 minutes, high pressure. When the time is up, natural release the pressure for 20 minutes before opening the lid.
- Add the corn, mix in, and serve with your favorite chilli toppings.
That bowl of chilli is finished off as I am putting the finishing touches on this blog. Hmm, I could go for a little bit more it is that yummy.
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- Instant Pot
- 1 lb plant-based sausage
- 1 tbsp olive oil
- 1 medium onion diced
- 2 large cloves of garlic
- 2 tsp sweet paprika
- 1 tsp chili powder
- ½ tsp salt
- 1 tsp cumin
- 3 cups vegetable stock/broth
- 2 cans stewed tomatoes
- 1-2 diced jalapeno peppers
- 1 lb Great Northern Beans
- 2 bay leaves
- 1½ cups defrosted frozen corn kernels
- Set the Instant Pot to saute. Slice the sausage into 1/2 inch pieces and saute in the instant pot until browned, remove, chop into small pieces, and set aside.
- Saute the onions until translucent, add the garlic and saute until the garlic is fragrant.
- Add the paprika, chili powder, salt, cumin, and diced jalapenos
- Add the stewed tomatoes, navy bean, vegan-sausage, and vegetable stock and bay leaves
- Place the cover on the Instant Pot and turn it to lock the lid. Turn the valve to sealing, Use the manual mode to set the time to 40 minutes and high pressure.
- When done release the pressure naturally for 20 minutes and then quick-release. Add the corn and mix it in.
- Serve with optional toppings (see notes)