Ladies, gather round — because today we’re upgrading dinner from blah to bougie with White Chicken Chili with Coffee-Drenched Truffles.
We’re talking rich flavors, roasted goodness, and a bold espresso twist that could wake up even your inner drama queen.
This is comfort food that doesn’t just show up; it arrives late, wearing heels, and demands applause.
Imagine a creamy vegan chili base that hugs you better than your last relationship ever did.
Then picture coffee-soaked truffles dropping in like the heroes they are, saving your taste buds from boredom.
This dish flexes flavors harder than you flex those new leggings at brunch.
Yes, it’s vegan — because compassion is sexy, and dairy-free truffles are hotter than a summer fling.
Every bite brings smoky depth, creamy texture, and a coffee kick strong enough to slap you awake (in a good way).
Dinner guests will be stunned, your kitchen will smell like magic, and you’ll still have time to rewatch your favorite guilty-pleasure show.
Get ready to serve serious energy, sass, and soul, all in a ridiculously indulgent (but shockingly easy) bowl of goodness.
White Chicken Chili with Coffee-Drenched Truffles
Ingredients
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 can 15 oz cannellini beans, drained
- 1 cup vegan chicken substitute
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes optional, for spice queens
- Salt and black pepper to taste
- Juice of 1 lime
For the Coffee-Drenched Truffles:
- 1/4 cup full-fat coconut cream
- 1 tablespoon strong brewed coffee
- 1 cup vegan dark chocolate chips
- 1 teaspoon vanilla extract
- Cocoa powder for dusting because yes, we’re extra
Instructions
For the Chili:
- Preheat oven to 375°F (190°C) and channel your inner kitchen goddess.
- Toss beans and vegan chicken with olive oil, cumin, paprika, coriander, salt, and pepper. Roast for 20 minutes.
- In a soup pot, sauté diced onion and garlic until everything smells like happiness.
- Add roasted beans and chicken, pour in broth and coconut milk, and stir.
- Let it simmer gently for 20 minutes, whispering sweet nothings to it if you want.
- Finish with a squeeze of lime juice and stir with flair.
For the Truffles:
- Heat coconut cream until it starts to bubble at the edges, then remove from heat.
- Stir in brewed coffee and chocolate chips until melted and glossy.
- Add vanilla extract, whisk until smooth, and chill for 20 minutes.
- Roll chilled ganache into tiny balls and dust them in cocoa powder like the little luxury bombs they are.
Assembly:
- Ladle chili into bowls like you’re serving Michelin-star excellence.
- Top generously with coffee-drenched truffles.
- Eat like you deserve it — because you do.
Notes
Nutritional Values (Per Serving)
- Calories: 485
- Total Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 16g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 14%
- Vitamin C: 20%
- Magnesium: 15%
- Potassium: 16%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add extra chili flakes if you’re feeling bold and spicy.
- Swap coconut milk for oat cream for a thicker, more decadent finish.
- Drizzle some extra coffee concentrate over the truffles for that “woke up like this” vibe.
- Sprinkle chopped fresh cilantro over the chili for a pop of green and glam.
- Make extra truffles and “store” them in your purse for emergencies. (You know, life emergencies.)
Would you also like a fun social media caption to go with this recipe? 🎀🍫🌶
