White Chicken Chili with Coffee and Almond Truffles
A creamy white chicken chili paired with decadent coffee and almond truffles for an indulgent yet easy-to-make meal.
Ingredients
For the White Chicken Chili:
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cans 15 oz each white beans, drained
- 1 package vegan chicken substitute
- 1 cup vegetable broth
- 1 cup canned coconut milk
- 1/2 cup fresh cilantro chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
For the Coffee and Almond Truffles:
- 1/2 cup vegan dark chocolate chips
- 1/4 cup coconut cream
- 2 tbsp brewed coffee
- 2 tbsp maple syrup
- 1/4 cup almond meal
- 1/2 tsp vanilla extract
- Cocoa powder for dusting
Instructions
For the White Chicken Chili:
- Heat olive oil in a soup pot over medium heat.
- Add diced onion and minced garlic, sautéing for 4 minutes.
- Stir in cumin, coriander, and chili powder.
- Add beans, vegan chicken, vegetable broth, and coconut milk.
- Stir in cilantro, lime juice, salt, and pepper.
- Simmer for 30 minutes, stirring occasionally.
For the Coffee and Almond Truffles:
- Melt chocolate chips and coconut cream in a saucepan.
- Stir in brewed coffee, maple syrup, almond meal, and vanilla extract.
- Chill for 1 hour, then roll into truffles.
- Dust with cocoa powder and serve.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 15g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 18%
- Calcium: 10%
- Magnesium: 14%
- Potassium: 15%
💡 Additional Notes/Tips
- For an extra touch of richness, top the chili with avocado or tortilla chips.
- The truffles can be stored in the fridge for up to a week.
- Want more spice? Add a pinch of cayenne to the chili for a little kick!
This recipe is perfect for impressing guests or indulging in some self-care. You deserve the best, after all!