Irresistible Vegan White “Chicken” Chili Recipe That Wows

Creamy, hearty vegan white chicken chili beckons comfort-seekers with its unexpected plant-based magic.

Tender jackfruit mimics traditional shredded chicken in this delightful reimagining of a classic soup.

Robust spices dance through a rich, white broth packed with protein-rich beans and vibrant vegetables.

Coconut milk adds a luxurious smoothness that makes each spoonful incredibly satisfying.

Minimal ingredients combine for maximum flavor, proving that compassionate cooking never compromises taste.

Nutritious and warming, this chili promises to become your new favorite meal that just happens to be vegan.

One bite, and you’ll be utterly convinced that plant-based eating can be seriously delicious.

Vegan White Chicken Chili Recipe Essentials

• Whip Up Quickly: This vegan white chicken chili comes together in just a few simple steps, making it perfect for busy weeknights or last-minute meal planning.
• Customize with Ease: Swap ingredients or add your favorite toppings like avocado, vegan sour cream, or extra hot sauce to make this recipe uniquely yours.
• Packed with Plant-Based Protein: The plant-based chicken substitute and white beans provide a hearty, satisfying meal that keeps you full and energized without animal products.
• Crowd-Pleasing Comfort Food: With its creamy texture, warming spices, and familiar chili style, this dish appeals to vegans and non-vegans alike, making it great for family dinners or potlucks.

Ingredients for Vegan White Chicken Chili

• Plant-Based Chicken Substitute: Provides a meat-like texture and protein for the chili.

• Onion, Garlic: Adds depth of flavor and aromatic base to the chili.
• Cumin, Oregano, Smoked Paprika: Provides warm, complex spice profile that enhances the overall taste.

• White Beans: Offers creamy texture and additional plant-based protein.
• Green Chilies: Brings mild heat and authentic southwestern flavor.
• Corn: Adds sweetness and texture to the chili.
• Vegetable Broth: Creates the liquid base for the chili.
• Coconut Milk or Cashew Cream: Provides rich, creamy consistency.

• Salt, Pepper: Helps balance and enhance the overall seasoning.
• Lime Juice: Adds brightness and freshness to the dish.
• Fresh Cilantro: Offers a fresh, herbal garnish to complete the chili.

How to Cook Vegan White Chicken Chili

Step 1: Sizzle Aromatics

Heat a large pot over medium flame.

Toss chopped onion and minced garlic, stirring until they become translucent and release their fragrant oils.

Step 2: Brown Plant-Based Protein

Add plant-based chicken substitute to the pot.

Cook and stir until the pieces develop a golden-brown exterior, creating deep flavor layers.

Step 3: Awaken Spice Profiles

• Cumin
• Oregano
• Smoked paprika

Stir thoroughly to coat the protein and allow spices to bloom and release their aromatic essence.

Step 4: Create Chili Base

• White beans
• Green chilies
• Corn
• Vegetable broth

Bring the mixture to a gentle simmer, allowing ingredients to meld and develop rich flavors.

Step 5: Enrich and Thicken

Swirl in coconut milk or cashew cream.

Let the chili gently simmer, allowing the liquid to reduce and create a creamy, luxurious texture.

Step 6: Perfect the Seasoning

Season with salt, black pepper, and a splash of lime juice.

Taste and adjust flavors to create a balanced, zesty profile.

Step 7: Serve and Garnish

Ladle the chili into warm bowls.

Scatter fresh cilantro on top for a bright, herbal finish that elevates the entire dish.

Pro Tips for Vegan Chili Flavor Balance

• Choose high-protein plant-based chicken alternatives like jackfruit, tofu, or seitan for a meaty texture and added nutrition.
• Blend soaked cashews or use full-fat coconut milk to create a rich, velvety base without dairy products.
• Toast spices briefly before adding liquids to intensify their depth and release more complex aromatic notes.
• Adjust green chili quantity or add jalapeño seeds for extra heat, or remove seeds for a milder version.
• This chili freezes beautifully for up to 3 months, making it perfect for quick future meals and batch cooking.

Variations to Enhance Vegan White Chicken Chili

• Gluten-Free Chili: Replace plant-based chicken with quinoa or diced tofu for a protein-packed alternative that's safe for gluten-sensitive individuals.
• Spicy Southwest Variation: Add diced jalapeños, increase smoked paprika, and top with fresh serrano peppers for extra heat lovers.
• Low-Sodium Option: Use low-sodium vegetable broth, reduce added salt, and enhance flavor with fresh herbs like thyme and extra lime juice.
• Protein-Boosted Version: Mix in cooked lentils or black beans alongside the white beans to increase protein content and create a heartier meal.

Serving Suggestions for Vegan White Chicken Chili

• Cozy Family Dinner Centerpiece: Serve this vegan white chicken chili as a hearty main dish that brings everyone together around the table, perfect for chilly evenings.
• Toppings Galore: Sprinkle crispy tortilla strips, diced avocado, sliced jalapeños, and a dollop of vegan sour cream to add extra texture and flavor layers that make each bite exciting.
• Meal Pairing Magic: Complement the chili with warm cornbread, crisp green salad, or fluffy quinoa to create a complete and satisfying plant-based meal that feels both comforting and nutritious.
• Weekend Batch Cooking Champion: Prepare a large pot for meal prep, as this chili tastes even better the next day and can be stored in the refrigerator for quick lunches or dinners throughout the week.

Storage Advice for Vegan Chili

• Transfer leftover chili to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pack chili in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months, maintaining best flavor and texture.
• Place chili in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even warming.
• Warm chili in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable broth if needed to restore moisture and prevent sticking.

FAQs

• What makes this chili vegan?

The recipe uses plant-based chicken substitute instead of real chicken, and coconut milk or cashew cream replaces dairy cream to create a creamy texture while keeping the dish entirely plant-based.

• Can I make this recipe gluten-free?

Yes, this chili is naturally gluten-free. Just ensure that your plant-based chicken substitute and vegetable broth are certified gluten-free to prevent any cross-contamination.

• How spicy is this white chili?

The recipe uses green chilies and optional smoked paprika, which provides a mild to moderate heat level. You can adjust the spiciness by adding more or less green chilies or using a milder pepper variety.

Vegan White Chicken Chili Recipe

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4.8 from 18 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty vegan white chicken chili recipe delights plant-based eaters with a protein-packed Mexican-inspired comfort meal. Spices and plant-based alternatives create a satisfying bowl you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein Source:

• 12 ounces (340 grams) plant-based chicken substitute (soy curls, seitan, or vegan chicken strips)
• 2 cans (15 ounces/425 grams each) cannellini beans (or great northern beans, navy beans)

Vegetables and Flavor Enhancers:

• 1 medium yellow or white onion (finely chopped)
• 4 cloves minced garlic
• 1 can (4 ounces/113 grams) green chilies (diced)
• 1 cup (150 grams) corn (frozen or canned)
• 2 tablespoons freshly squeezed lime juice

Liquids and Seasonings:

• 4 cups (960 milliliters) low-sodium vegetable broth
• 1 cup (240 milliliters) coconut milk or cashew cream
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast (optional)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

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Instructions

1. Heat a large pot over medium flame and sauté diced onions with minced garlic until translucent and fragrant, approximately 3-4 minutes.
2. Introduce plant-based chicken alternative to the pot, cooking and stirring until it develops a golden-brown exterior, around 5-6 minutes.
3. Sprinkle cumin, oregano, and smoked paprika into the mixture, allowing the spices to bloom and release their aromatic essence.
4. Pour white beans, green chilies, corn, and vegetable broth into the pot, gently stirring to combine all ingredients.
5. Bring the liquid to a gentle simmer, reducing heat to low and allowing the flavors to meld together for 15-20 minutes.
6. Incorporate coconut milk or cashew cream, stirring continuously until the chili reaches a creamy, thick consistency.
7. Taste and calibrate seasoning with salt, freshly ground black pepper, and a splash of lime juice to enhance the overall flavor profile.
8. Remove from heat and let the chili rest for 2-3 minutes to further develop its rich, complex taste.
9. Ladle into serving bowls and garnish with freshly chopped cilantro for a vibrant, aromatic finish.

Notes

• Swap plant-based chicken with tofu, tempeh, or jackfruit for varied protein textures and flavor profiles.
• Use low-sodium vegetable broth to control salt intake and customize spice levels according to personal preference.
• Enhance creaminess by blending a portion of white beans directly into the chili for added thickness without extra dairy alternatives.
• Boost nutritional value by adding diced bell peppers or spinach during the final simmering stage for extra vitamins and color.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 220 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 15 g
• Cholesterol: 0 mg