So here’s the vibe: You want comfort, spice, and dessert without putting on pants or pretending you’re a trained chef.
This dish is creamy, dreamy, slightly spicy, and casually served with espresso truffles because basic meals are officially canceled.
We’re pairing savory white “chicken” chili with chocolate that’s been to Italy, got an espresso shot, and came back mysterious.
You’ll feel like a domestic goddess with zero effort—just good ingredients, some stirring, and a little kitchen sass.
Plus, it’s plant-based, so go ahead and be smug while your spoon dives into this bowl of glorious, guilt-free goodness.
This chili doesn’t whisper comfort—it shouts it while wrapped in a cozy, spicy, caffeine-infused hug you didn’t know you needed.
The truffles? Pure espresso-drenched indulgence, the kind that makes you roll your eyes back in the best way.
Basically, this is your power meal for when you want to impress your guests, your Instagram, or just your inner diva.
No dairy, no meat, no drama—just warm, velvety chili and little chocolate orbs that taste like they’ve read poetry.
Ready to stir up a pot of comfort and sass? Because this duo brings all the flavor and none of the guilt.
Creamy White Chicken Chili with Espresso Truffles
Ingredients
- For the Chili:
- 1 tbsp olive oil
- 1 small white onion diced
- 3 cloves garlic minced
- 1 green chili finely chopped
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 2 cans 15 oz each white beans, drained
- 1 can 15 oz sweet corn, drained
- 2 cups vegetable broth
- 1 cup unsweetened oat milk
- 1 pack vegan chicken-style strips
- Salt & pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
- For the Espresso Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup canned coconut cream
- 2 tbsp brewed espresso
- 1/2 tsp vanilla extract
- Cocoa powder for rolling
Instructions
- Chili Steps:
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, garlic, and green chili for 4–5 minutes until soft and fragrant.
- Stir in cumin, paprika, and coriander. Let them toast for 1 minute.
- Add beans, corn, broth, and oat milk. Stir well and bring to a gentle simmer.
- Add vegan chicken-style strips. Simmer uncovered for 30–35 minutes, stirring occasionally.
- Add salt, pepper, and lime juice. Stir it like you mean it.
- Garnish with chopped cilantro and feel like a chili goddess.
- Truffle Steps:
- In a bowl, melt dark chocolate with coconut cream until smooth (microwave or double boiler).
- Stir in espresso and vanilla. Mix until glossy and slightly thickened.
- Chill the mixture for at least 1 hour.
- Scoop into small truffles, roll in cocoa powder, and resist the urge to eat them all instantly.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 19g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 17%
- Vitamin C: 15%
- Calcium: 10%
- Magnesium: 11%
- Potassium: 12%
💡 Flavor Tips & Notes
- Add a pinch of cinnamon to the chili for unexpected depth.
- Drizzle some truffle chocolate over the chili—yes, dessert meets dinner!
- Keep leftover truffles in the fridge for “emergency” snacking—girl, we know there will be emergencies.
Want me to whip this into a cute printable or Pinterest graphic for your recipe board? ☕🍫💅
