White Chicken Chili with Espresso Cocoa Truffles
A velvety white chicken chili balanced by rich espresso cocoa truffles. Bold flavors, perfectly paired, and totally vegan.
Ingredients
For the White Chicken Chili:
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cans 15 oz white beans, drained
- 1 package vegan chicken substitute
- 1 cup vegetable broth
- 1 cup coconut milk
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
For the Espresso Cocoa Truffles:
- 1/2 cup vegan dark chocolate chips
- 2 tbsp coconut cream
- 2 tbsp brewed espresso
- 2 tbsp maple syrup
- 1/4 cup cocoa powder
- 1/4 cup almond meal
- 1/2 tsp vanilla extract
Instructions
For the White Chicken Chili:
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in smoked paprika, cumin, and chili powder.
- Add white beans, vegan chicken, vegetable broth, and coconut milk.
- Simmer for 30 minutes. Add lime juice, salt, and pepper.
For the Espresso Cocoa Truffles:
- Melt chocolate and coconut cream together.
- Stir in brewed espresso, maple syrup, and vanilla.
- Chill mixture for 1 hour. Roll into truffles.
- Dust with cocoa powder and serve.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 14g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Iron: 16%
- Calcium: 10%
- Magnesium: 14%
- Potassium: 16%
💡 Additional Notes/Tips
- Garnish the chili with vegan sour cream or avocado for extra indulgence.
- The truffles can be made ahead of time and stored in the fridge.
- For more heat, add jalapeños to the chili mix.
There you have it—comfort food with a twist, bringing bold flavors and a touch of luxury to your kitchen.