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