vegan white chicken chili recipe (1)

One chilly afternoon, I decided to switch things up and create a vegan version of a family favorite: white chicken chili. To be honest, I wasn’t sure how my family would take to it since they love traditional chicken chili recipes, but to my surprise, everyone went back for seconds!

There’s something comforting about a warm bowl of chili, but this vegan white chicken chili recipe has a light and fresh twist with creamy textures and subtle spices that are perfect for a cozy night in. If you’re looking to impress and nourish your loved ones, this is a must-try dish!

Vegan White Chicken Chili Recipe
Vegan White Chicken Chili Recipe

What Makes My Vegan White Chicken Chili Recipe Unique?

While there are many white chicken chili recipes out there, my vegan version stands out for its balance of flavors and textures. Instead of using actual chicken, I swap it with plant-based protein, like soy curls or jackfruit, which mimic the heartiness of chicken without sacrificing taste. The creaminess in this dish comes from coconut milk, making it a creamy white chicken chili that’s completely dairy-free. The addition of vegan beans, such as white beans or chickpeas, adds a rich texture to the chili. It’s not just a simple chili recipe—it’s hearty, flavorful, and nutritious.

Ingredients List For Vegan White Chicken Chili Recipe

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 poblano pepper, chopped
  • 1 jalapeño, chopped (optional for extra heat)
  • 2 cans white beans (like cannellini or great northern beans), drained and rinsed
  • 1 cup frozen or canned corn
  • 1 package of plant-based chicken strips (or soy curls for a heartier feel)
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish

Substitutions and Variations

One of the great things about this recipe is its versatility. Here are a few substitutions and variations you can try to fit your taste or dietary needs:

  • Protein: If you can’t find plant-based chicken strips, soy curls are a fantastic option. They absorb the flavors of the broth while maintaining a satisfying chew. Another great alternative is shredded jackfruit or even tempeh for a different texture.
  • Beans: While white beans like cannellini or great northern are classic, you can easily swap them with chickpeas or hominy for a unique twist. This would create a variation similar to a chickpea chili.
  • Creaminess: If you’re not a fan of coconut milk, you can substitute it with cashew cream or any other plant-based cream, like oat or soy cream. These work wonderfully to create a vegan white bean chili with a smooth finish.
  • Slow cooker: If you’re short on time, you can easily adapt this to be a vegan white chicken chili recipe crockpot version. Just throw all your ingredients into the slow cooker, and let it do the work while you go about your day.

Vegan White Chicken Chili Step-by-Step Cooking Instructions

vegan white chicken chili recipe (2)

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, poblano pepper, and jalapeño (if using). Sauté for about 5 minutes until the onions are soft and translucent.

Step 2: Add the Spices

Once your aromatics are fragrant, stir in the cumin, smoked paprika, and chili powder. Let the spices cook for another minute or so, releasing their full flavor into the mix.

Step 3: Add the Plant-Based Protein

Next, add your plant-based chicken strips (or soy curls) to the pot. Stir well to coat the protein with the spices and sauté for an additional 3-4 minutes.

Step 4: Add Beans and Broth

Pour in the drained and rinsed white beans, followed by the vegetable broth. Stir to combine all the ingredients, making sure nothing is sticking to the bottom of the pot.

Step 5: Stir in Corn and Coconut Milk

Add the corn and coconut milk to the pot. The coconut milk adds a rich, creamy texture to the chili without overpowering the other flavors. Stir everything together and bring the mixture to a simmer.

Step 6: Let It Simmer

Once the chili is simmering, reduce the heat to low and let it cook for about 20-25 minutes. Stir occasionally to ensure everything is cooking evenly.

Step 7: Add the Finishing Touches

Before serving, stir in the nutritional yeast, lime juice, and season the chili with salt and pepper to taste. These final touches brighten up the flavors and give the chili a subtle cheesy depth.

Common Mistakes to Avoid While Preparing Vegan White Chicken Chili

  • Overcooking the beans: White beans can become mushy if overcooked, so be sure to add them after the aromatics and spices to avoid turning them into a paste.
  • Forgetting to taste as you go: Since this dish relies on spices for flavor, it’s important to taste your chili as you cook and adjust the seasonings accordingly.
  • Not using the right protein: Some plant-based proteins can become rubbery if overcooked. Be sure to use one that holds up well during simmering, like soy curls or jackfruit.

Vegan White Chicken Chili Serving and Presentation Tips

Presentation can make all the difference when it comes to serving this comforting dish. Ladle the chili into bowls and top with a sprinkle of freshly chopped cilantro. Add a few slices of avocado for creaminess and texture, or even a dollop of vegan sour cream. Serve it with a side of warm tortilla chips for crunch, or pair it with a slice of crusty bread.

How to Serve Vegan White Chicken Chili

This chili pairs beautifully with a variety of sides. For a complete meal, serve it alongside a simple green salad or a bowl of steamed rice. You can also offer lime wedges on the side for an extra burst of brightness. For a fun family meal, serve the chili as a topping for baked potatoes or even in a bread bowl! For those who enjoy a little extra flavor, sprinkle some vegan cheddar on top for a cheesy twist.

Extra Recipe Tips For Vegan White Chicken Chili

  • Make it ahead: This chili tastes even better the next day as the flavors have more time to meld together. It’s a great option for dinner at home or meal prep.
  • Freezer-friendly: This recipe freezes well for up to three months. Simply let it cool completely before transferring it to freezer-safe containers.
  • Leftover ideas: Use leftovers to make chili-stuffed peppers or toss it with pasta for a new twist!
  • Slow Cooker Option: To make this a vegan white chicken chili recipe slow cooker version, simply transfer all ingredients to a slow cooker after sautéing the aromatics and spices. Cook on low for 4-6 hours for a hands-off meal.

FAQs

Can I use a different type of milk instead of coconut milk?
Absolutely! Cashew milk or oat milk would work well here. Just ensure the milk is unsweetened to maintain the savory flavor of the chili.

How spicy is this chili?
The level of spice can be easily adjusted by increasing or decreasing the amount of jalapeño and chili powder you use. For a mild version, leave out the jalapeños altogether.

Can I make this in a slow cooker?
Yes! This recipe is perfect for a slow cooker white chicken chili option. Just sauté the aromatics and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 4-6 hours.

Final Thoughts

This Vegan White Chicken Chili is a true game-changer, offering comfort and bold flavors in every bite. It’s perfect for a chilly day, nourishing, and versatile enough to suit different palates. Whether you’re making a vegan white chicken chili recipe easy version or a hearty vegan white bean chili slow cooker meal, it’s guaranteed to impress. Once you give it a try, it will become a staple in your weekly dinner rotation!

Vegan White Chicken Chili Recipe: A Creamy, Flavorful Twist!

Recipe by Ava Harper
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

350

kcal

This Vegan White Chicken Chili is a creamy, flavorful, plant-based twist on the classic dish. Packed with white beans, soy curls, and a blend of spices, it’s perfect for cozy dinners or meal prepping. A delicious and hearty option that’s 100% vegan!

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 jalapeño, seeded and chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon dried oregano

  • 1 teaspoon chili powder

  • 1 can (15 oz) white beans, drained and rinsed

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cup soy curls (or other vegan chicken substitute)

  • 1 can (15 oz) hominy, drained

  • 2 cups vegetable broth

  • 1 can (15 oz) coconut milk

  • 1 lime, juiced

  • Salt and pepper, to taste

  • Fresh cilantro and vegan cheddar, for garnish (optional)

Directions

  • Prepare the Aromatics:
  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and jalapeño, cooking for another 1-2 minutes.
  • Add Spices and Veggies:
  • Add cumin, coriander, oregano, and chili powder. Stir for about 1 minute to let the spices bloom. Then, add the white beans, chickpeas, hominy, and soy curls.
  • Simmer the Chili:
  • Pour in the vegetable broth and coconut milk. Stir everything together and bring to a simmer. Lower the heat, cover the pot, and let it cook for about 20-25 minutes, stirring occasionally.
  • Finish with Lime Juice:
  • Once the chili has thickened and all ingredients are cooked through, stir in the lime juice. Season with salt and pepper to taste.
  • Serve and Garnish:
  • Serve the chili in bowls, and garnish with fresh cilantro, vegan cheddar, or vegan sour cream, if desired.

Notes

  • -For extra creaminess, blend a portion of the chili before serving.
    -If you don’t have soy curls, you can substitute with jackfruit or a vegan chicken product.
    -Adjust the spice level by adding more jalapeños or chili powder.
    -Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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