Brace yourself, queen, because Classic White “Chicken” Chili with Coffee Truffles is about to wreck your willpower in the best way possible.
We’re talking cozy, hearty, faux-chicken chili magic that’s hotter than your ex’s new “situation.”
This bowl of goodness is creamy, rich, spicy enough to gossip about, and 100% vegan, because we’re better now.
Oh, and the coffee truffles? Like a little scandal hiding inside your spoon—dark, bold, and slightly naughty.
Because obviously, a regular boring chili wasn’t going to cut it for a goddess like you.
Grab a comfy sweater, light a candle, and prepare to feel smug and unstoppable.
You deserve a chili that hits like a warm hug and a coffee truffle that flirts with your taste buds.
Just imagine your friends gasping, asking, “Wait, you made this?!”
Girl, yes, you did—and you’ll be serving flavor bombs with a side of sass.
The best part? You barely have to break a nail making it happen.
You’re one pot, a few spices, and some plant-based love away from kitchen domination.
This is the glow-up version of comfort food, minus the dairy drama and plus bonus coffee energy.
You could totally post this masterpiece on Instagram and pretend it took hours.
Nobody needs to know you danced around the kitchen while it cooked itself.
With every steamy, smoky spoonful, your taste buds will basically throw a parade.
Trust me, this chili and coffee dessert duo is the culinary power couple you didn’t know you needed.
It’s rich, it’s cozy, it’s basically the Taylor Swift breakup album of winter meals.
So go ahead, stir it up, scoop it out, and thank yourself later.
You’re about to experience vegan comfort food royalty with a caffeine-fueled plot twist.
And honestly? You’re worth every indulgent, spicy, creamy, chocolaty second.
Classic White Chicken Chili with Coffee Truffles
Ingredients
For the Chili:
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 small jalapeño minced (optional, but we love drama)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1 can 15 oz great northern beans, drained
- 1 can 15 oz cannellini beans, drained
- 1 cup corn kernels fresh or frozen
- 2 cups vegetable broth
- 1 cup unsweetened plant milk soy, almond, oat—whatever fuels your soul
- 1 package vegan chicken strips or jackfruit
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
For the Coffee Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup canned coconut cream
- 2 tbsp brewed strong coffee
- 1/2 tsp vanilla extract
- Cocoa powder for dusting
Instructions
For the Chili:
- Heat olive oil in a large soup pot over medium heat.
- Add onion, garlic, and jalapeño; sauté for 5 minutes until fragrant and a little gossipy.
- Stir in cumin, smoked paprika, coriander, and chili powder; cook for another minute.
- Add beans, corn, broth, and plant milk.
- Stir in vegan chicken or jackfruit.
- Bring to a simmer and cook uncovered for 30–35 minutes, stirring occasionally.
- Season with salt, pepper, and lime juice at the end.
- Garnish with cilantro and a smug smile.
For the Coffee Truffles:
- Melt the chocolate chips and coconut cream together in a microwave or on a double boiler.
- Stir in the coffee and vanilla until smooth.
- Chill the mixture for 1 hour until firm.
- Scoop out small amounts and roll into balls.
- Dust with cocoa powder because you’re fancy like that.
Notes
📈 Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 16g
🥦 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 15%
- Calcium: 8%
- Magnesium: 10%
- Potassium: 12%
✨ Notes & Flavor Tips
- Use roasted corn for that smoky, “I totally planned this” vibe.
- Add extra lime if you’re feeling spicy and emotional.
- Store truffles in the fridge unless you enjoy chocolate puddles (no judgment).
Would you like me to also format it into a cute downloadable PDF you can use for your blog or socials? 📄✨
