Vegan White Chicken Chili Recipe
This Vegan White Chicken Chili is a hearty and flavorful dish that combines plant-based chicken pieces with white beans, vibrant peppers, and warming spices. Creamy vegan cheeses add richness, while fresh toppings like avocado and coriander bring brightness. It’s a comforting and protein-packed chili perfect for a nutritious meal any day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Chili and Stews
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Chili Base
- 1 white onion, chopped
- 4 garlic cloves, minced
- 2 poblano peppers, seeded and chopped
- 1-2 jalapeños, seeded and chopped (adjust to heat preference)
Spices
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- Black pepper, to taste
Main Ingredients
- 2 cans white beans (such as cannellini or great northern), drained and rinsed
- 4 cups no chicken stock or vegetable stock
- 1 cup frozen or fresh corn
- 4 cups vegan chicken pieces
- 1 cup grated vegan cheddar style cheese
- 4 oz (115g) vegan cream cheese
- 1/2 lime, juiced
Toppings
- Tortilla chips, for serving
- 2 avocados, cubed
- Fresh coriander (cilantro)
- Lime wedges
- Extra chili, to taste
Instructions
- Prepare the vegetables: Finely chop the white onion, garlic cloves, poblano peppers, and jalapeños. Adjust the number of jalapeños based on your desired chili heat.
- Sauté the base: In a large pot or Dutch oven, sauté the chopped onion, garlic, poblano, and jalapeño over medium heat until softened and fragrant, about 5-7 minutes.
- Add spices: Stir in ground cumin, coriander, dried oregano, cayenne powder, salt, and black pepper. Cook for 1-2 minutes to toast and release the flavors.
- Incorporate beans and stock: Add the rinsed white beans and the vegetable or no chicken stock. Stir well and bring the mixture to a gentle simmer.
- Add corn and vegan chicken: Stir in the corn and vegan chicken pieces. Let the chili cook on low heat for 15-20 minutes to allow flavors to meld and the chicken to heat through.
- Finish with cheeses and lime: Stir in the vegan cream cheese and grated vegan cheddar style cheese until melted and creamy. Add the juice of half a lime and adjust seasoning as needed.
- Serve and garnish: Ladle the chili into bowls and top with cubed avocados, fresh coriander, extra chili if desired, and tortilla chips on the side. Serve with lime wedges for squeezing over.
Notes
- Adjust jalapeño quantity to control the heat level of the chili.
- Use vegan chicken pieces based on your preferred brand for best texture and flavor.
- If vegan cheeses are unavailable, nutritional yeast can add cheesiness though texture will vary.
- For a thicker chili, mash some of the beans before adding to the pot.
- Leftovers store well refrigerated for 3-4 days and freeze beautifully for up to 3 months.
