Vegan White Chili

My crazy post-work recipes usually are borne from crazy end of the workday cravings. The past few days I have been craving corn after having an inspiring meal at Rosa Mexicana in my neighborhood. Their delicious corn was smothered in a cream sauce, cayenne pepper and a white cheese.

    Today, I thought this craving could call for a great white chili recipe. By adding some healthy vegetarian protein into the mix, here came a vegan white chili recipe!

Ingredients

1 cup dry chickpeas, lentils or white beans

½ cup nutritional yeast

2 cups soy milk

1 cup frozen corn kernels

1 tablespoon cornstarch

¼ cup organic whole yogurt

2 cloves garlic

pinch of salt

Directions

1. Add chickpeas to a medium sized saucepan, filled with 4 cups of water. Bring water to a boil. Chickpeas should cook for 30 - 45 minutes or until water is mostly boiled off.

2. Add soymilk and nutritional yeast to chickpeas. Add in corn kernels. Simmer until bubbling. Stir until an even consistency. Season with salt.

3. Let chili cool. Add yogurt before serving for consistency and color.

4. Enjoy as a main dish, on the side of a main dish or as an appetizer.

I had mine with a side of grilled chicken and sliced heirloom tomatoes (fresh from the Lincoln Center farmers market!)