White Bean Chili with Apples
  • 1 TBSP Rich & Creamy MELT
  • 1-2 tsp olive oil (if needed)
  • 1 8-12 ounce package of cooked seitan
  • 1 C apple, cored and chopped
  • 1 C leeks, white and light green parts only
  • 1 C chopped sweet yellow onion
  • 1 C chopped carrots
  • 3 cloves garlic, minced
  • 1 bottle of beer
  • 2 C plant-based broth
  • 3 15 ounce cans cannellini beans, drained and rinsed
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 C frozen corn
  • 1 C shredded white cheddar cheese or substitute, plus more for garnish
  • 1 tsp salt
  • Finely chopped cilantro, for garnish
  • Chopped avocado, for garnish
  1. Heat MELT in a large pot over medium-high heat.
  2. Add the chopped apple and cook for 1 minute.
  3. Add the leeks, onions and carrots and cook for 5 to 7 minutes until the vegetables are soft.
  4. Add the garlic and cook, stirring frequently for 1 minute.
  5. Add the beer, broth, beans, cumin and oregano and stir well.
  6. Crumble or chop seitan and add to mix.
  7. Bring the mixture to a boil, reduce heat to medium, and simmer for 15 to 20 minutes until the chili begins to thicken.
  8. Using a potato masher, gently mash the chili to slightly break up the beans.
  9. Add the corn, white cheddar cheese and salt and stir rapidly until the cheese is fully melted.
  10. Ladle the soup into serving bowls and garnish with chopped cilantro, avocado and additional cheese if desired.


Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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