Sometimes you want cozy chili, rich chocolate, and coffee—all without turning into Martha Stewart or setting off the fire alarm.
Cue this White “Chicken” Chili that hugs your taste buds while coffee-infused dark chocolate truffles waltz into your soul afterward.
It’s a dinner and dessert combo that says “I’ve got my life together,” even if you’re wearing pajamas at 4 PM.
Each bowl is creamy, hearty, and absolutely vegan, so you can feel gloriously smug while double-dipping into that velvety chocolate goodness.
The truffles? Bold, bittersweet, and caffeinated enough to revive you after your chili coma, because we plan smart, not hard, darling.
This isn’t just food; it’s emotional support you can eat—with sass, spice, and a side of dark chocolate decadence.
Also, it’s ready before you lose your patience, your will to cook, or your last nerve (trust me, I timed it).
Pairing white beans and faux chicken magic with a dark, mysterious coffee truffle is a power move you deserve.
Feel free to dramatically flip your hair while you whisk, stir, and microwave like the domestic diva you secretly are.
Serve this at your next gathering and watch your guests bow down while you pretend it took hours of complicated work.
White Chicken Chili with Coffee-Infused Dark Chocolate Truffles
Ingredients
For the White Chili:
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 green chili chopped
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp paprika
- 2 cans 15 oz each white beans, drained
- 1 cup canned coconut milk
- 1 cup vegetable broth
- 1 pack vegan chicken substitute
- 1 tsp lime juice
- Salt & pepper to taste
- Fresh cilantro for topping
For the Coffee-Infused Dark Chocolate Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup canned coconut cream
- 2 tbsp strong brewed coffee
- 1/2 tsp vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
White Chili:
- Heat olive oil in a large pot over medium heat.
- Toss in diced onion, garlic, and green chili, sauté until soft and aromatic, about 4 minutes.
- Stir in cumin, coriander, and paprika; cook for another minute to toast the spices.
- Add white beans, coconut milk, and broth, stirring until fully combined.
- Fold in vegan chicken substitute, season with salt and pepper.
- Simmer gently uncovered for 30 minutes, stirring occasionally so nothing sticks (or burns while you scroll Instagram).
- Finish with a splash of lime juice and a sprinkle of fresh cilantro.
Coffee-Infused Dark Chocolate Truffles:
- Melt chocolate chips and coconut cream together until silky smooth, either in microwave or double boiler.
- Stir in brewed coffee and vanilla extract until glossy and slightly thickened.
- Chill the mixture in the fridge for about 1 hour, or until firm enough to scoop.
- Scoop small balls, roll them in cocoa powder, and pretend you’re a chocolatier in Paris.
Notes
📊 Nutritional Values (Per Serving)
- Calories: c
- Total Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 18g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 19%
- Vitamin C: 12%
- Calcium: 8%
- Magnesium: 13%
- Potassium: 14%
💡 Flavor Tips & Notes
- Add a pinch of cinnamon or nutmeg to your truffle mix for a little holiday party in your mouth.
- Garnish your chili with crushed tortilla chips for a fancy “I totally planned this” crunch.
- Double the coffee shot in the truffles if you need that “I’m surviving Monday” kind of energy boost.
Want me to also create a Pinterest pin layout or a printable version? ✨🌶️🍫
(Just say the word, gorgeous.)
