If your life feels a little bland lately, Spicy White Chicken Chili with Truffles Infused with Coffee is about to fix that mess.
This dish is bold, sassy, and hotter than your last mistake, all while staying vegan because queens deserve the best of everything.
Imagine silky white chili, spicy enough to make you sweat, crowned with rich coffee-kissed truffles that whisper “luxury” without maxing your card.
It’s like your favorite sweater and your sassiest lipstick teamed up for a dinner party you absolutely want to crash.
Get ready, gorgeous—you’re about to slay dinner harder than your last shopping spree.
Spicy White Chicken Chili with Truffles Infused with Coffee
A rich, spicy vegan white chili served with decadent coffee-infused truffles that are basically tiny edible trophies for your brilliance.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup vegan chicken substitute
- 1 can 15 oz great northern beans, drained
- 1 cup vegetable broth
- 3/4 cup coconut cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- Salt and pepper to taste
- Juice of one lime
For the Coffee-Infused Truffles:
- 1/4 cup coconut milk
- 2 tablespoons strong brewed coffee
- 1 cup vegan dark chocolate chips
- 1 teaspoon maple syrup
- Cocoa powder for dusting
Instructions
For the Chili:
- Heat olive oil in a pot and sauté onion until translucent, about 5 minutes.
- Stir in garlic and vegan chicken; cook until slightly golden.
- Add beans, broth, and coconut cream; mix like you mean it.
- Season with cumin, chili powder, paprika, crushed red pepper, salt, and pepper.
- Simmer for 30 minutes while practicing your Oscar-winning acceptance speech.
- Add lime juice, stir dramatically, and remove from heat.
For the Truffles:
- Heat coconut milk until just bubbling, then remove from heat.
- Stir in brewed coffee and dark chocolate chips until glossy.
- Add maple syrup and mix until everything’s behaving beautifully.
- Chill in the fridge for 20 minutes.
- Roll into sassy little balls and dust with cocoa powder.
Assembly:
- Spoon chili into your prettiest bowls because presentation matters.
- Top with a few glorious truffles, and prepare for applause.
- Sprinkle a little extra chili powder if you’re feeling wild.
Notes
Nutritional Values (Per Serving)
- Calories: 490
- Total Fat: 24g
- Saturated Fat: 13g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 17g
Vitamins & Minerals (Per Serving)
- Iron: 19%
- Calcium: 13%
- Vitamin C: 22%
- Magnesium: 15%
- Potassium: 18%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add fresh jalapeños for extra spice and extra drama.
- Drizzle truffles with a touch of espresso syrup if you’re feeling extra fabulous.
- Fresh cilantro makes it look like you totally have your life together.
- Want creamier chili? Blend a portion of it and stir it back in—bam, texture upgrade.
- Never, and I mean NEVER, skimp on the truffles.
Want me to also create a quick “leftover glow-up guide” for your next-day glam lunch? 🌶️✨
