Sometimes a girl needs a spicy lemon kick, a creamy hug, and a caramel coffee truffle all before noon hits.
This Lemon White “Chicken” Chili brings enough citrus sunshine to slap your bad mood straight off its high horse.
Meanwhile, the coffee caramel truffles swoop in like the decadent life choices your ex could never offer you.
Everything is 100% vegan, because saving the world and eating like a queen should be a one-step process, obviously.
This cozy masterpiece screams “effortless chic” while secretly taking less time than it does to fake interest in Karen’s gossip.
Fresh lemon, creamy broth, hearty white beans, and plant-based chicken join forces like the Spice Girls reunion we deserve.
And if you think one truffle is enough, darling, you clearly underestimate how stressful answering texts in 2025 can be.
Fast, fabulous, slightly tart, and totally addictive—this is the kind of dinner that makes you the MVP of adulthood.
You’ll finish it before you even remember you left laundry sitting wet in the machine for three whole days.
Best of all, there’s no real cooking drama—just simmer, stir, roll truffles, and eat like nobody’s watching (because they’re not).
Lemon White Chicken Chili with Coffee Caramel Truffles
Ingredients
For the Lemon White Chili:
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 green chili finely chopped
- 2 cans 15 oz each white beans, drained
- 1 pack vegan chicken substitute
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1 lemon juiced and zested
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh cilantro for topping
For the Coffee Caramel Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup canned coconut cream
- 2 tbsp brewed coffee
- 2 tbsp vegan caramel sauce
- 1/2 tsp vanilla extract
- Cocoa powder for dusting
Instructions
Lemon White Chili:
- Heat olive oil in a soup pot over medium heat.
- Add diced onion, garlic, and green chili; cook until fragrant, about 4 minutes.
- Stir in cumin, paprika, salt, and pepper; mix well.
- Add white beans, vegan chicken, vegetable broth, and coconut milk.
- Stir in lemon juice and zest, simmer gently uncovered for 30 minutes.
- Top with chopped cilantro before serving.
Coffee Caramel Truffles:
- Melt chocolate chips and coconut cream together until smooth.
- Stir in brewed coffee, caramel sauce, and vanilla extract.
- Chill mixture in fridge until firm, about 1 hour.
- Roll into small balls and dust with cocoa powder like you’re a chocolatier goddess.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 490
- Total Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 17g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 22%
- Calcium: 9%
- Magnesium: 12%
- Potassium: 15%
💡 Flavor Tips & Notes
- Add an extra squeeze of lemon just before serving for maximum zing!
- Chill truffles overnight for deeper caramel-coffee flavor vibes.
- Top chili with crushed tortilla chips or avocado slices to feel 200% fancier with exactly 0% extra effort.
Would you like me to create a quick Pinterest-worthy title graphic too? 🎨🍫
(Seriously, it’ll be cute!)
