Look, some days you just need lime, cilantro, fake chicken, and coffee truffles to keep from staging a full emotional breakdown.
This Cilantro Lime White “Chicken” Chili brings big flavor energy and bigger “I totally have my life together” energy, even if you don’t.
Meanwhile, the coffee truffles slide into your mouth like the smooth-talking villain you absolutely should have dumped last year.
Bright lime, fragrant cilantro, creamy broth, and hearty beans show up ready to outshine every boring salad you keep pretending to like.
Spoiler alert: vegan magic makes it guilt-free, dairy-free, and commitment-free, because who needs another thing to explain to their therapist?
You’ll whip this up faster than you can stalk your ex’s new girlfriend’s Instagram on a Tuesday night.
The chili’s zesty and bold, while the coffee truffles are dangerously melt-in-your-mouth good — basically the culinary version of “hot girl walks.”
Perfect for dinner parties, solo nights in, or when you just want to feel like Beyoncé with a soup pot.
Trust me, this flavor combo will make you wonder why you ever settled for plain anything — in food or men.
Make it, eat it, brag about it online like the goddess you already are — no filters necessary.
Cilantro Lime White Chicken Chili with Coffee Truffles
Ingredients
For the Cilantro Lime White Chili:
- 1 tbsp olive oil
- 1 small red onion diced
- 3 cloves garlic minced
- 1 jalapeño finely chopped (optional, for sass)
- 2 cans 15 oz each white beans, drained and rinsed
- 1 package vegan chicken substitute
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1/2 cup fresh cilantro chopped
- 1 large lime juiced and zested
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt and pepper to taste
For the Coffee Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup canned coconut cream
- 2 tbsp strong brewed coffee
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Cocoa powder for dusting
Instructions
Cilantro Lime Chili:
- Heat olive oil in a soup pot over medium heat.
- Add red onion, garlic, and jalapeño; sauté for 4 minutes.
- Stir in cumin, coriander, salt, and pepper.
- Add white beans, vegan chicken, broth, and coconut milk.
- Mix in lime juice, lime zest, and chopped cilantro.
- Simmer uncovered on low for 30 minutes, stirring occasionally.
Coffee Truffles:
- Melt chocolate chips with coconut cream until glossy and smooth.
- Stir in brewed coffee, maple syrup, and vanilla extract.
- Chill mixture until firm, about an hour.
- Roll into bite-sized truffles and dust with cocoa powder like the chocolate queen you are.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 475
- Total Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 16g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin C: 24%
- Iron: 19%
- Calcium: 10%
- Magnesium: 14%
- Potassium: 17%
💡 Extra Flavor Tips
- Add extra lime juice right before serving for even bigger flavor drama.
- Chill truffles longer for a firmer bite, or eat gooey if you’re feeling reckless (no shame).
- Top the chili with avocado or crispy tortilla strips because you are extra, and proud of it.
Would you also want a cute Instagram caption bundle to go with this recipe? 📸✨
(Sassy ones ready to drop!) 🚀
