Vegan White Chicken Chili

This veganized white bean chicken chili is one of my favorite meals, especially on a cold day or night. It’s mainly a one-pot meal and so easy to throw together! Serve or eat it alone or with some tortilla chips, rice, or cornbread.

Make it and let us know what you think.

Vegan White Chicken Chili

Tarra Jackson

This yummy vegan white chicken chili is the perfect meal to warm up with. With white beans and plant-based chicken pieces cooked in a creamy spicy savory broth.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 cups

Calories 653 kcal

Equipment

• Large Pot
• Food Processor or Blender

Ingredients

  

1x2x3x

• 4 garlic cloves minced
• 1-2 jalapenos and/or pablano peppers, minced
• 1 onion small, diced or finely chopped
• 2 cans white beans navy beans
• 4 cups vegetable stock
• 4 cups plant-based chicken pieces cut up or shredded
• 1 cup frozen/fresh corn
• 1 cup vegan cheddar cheese grated
• 4 oz vegan cream cheese
• 4 tbsp lime juice
• 1 tbsp vegetable oil or olive oil
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp cayenne powder
• 1/2 tsp salt
• 1 tbsp vegetable oil or olive oil
• Black pepper to taste

Instructions

 

• Heat 1 tbsp oil in a large or medium pot on medium heat. Add finely chopped onion and fry for a few minutes.
  1 onion, 1 tbsp vegetable oil
• Add minced garlic and finely chopped jalapeno (and/or poblano) peppers. If you want it less spicy you can remove the seeds and ribs from the peppers. Sautee' for a few more minutes.
  4 garlic cloves, 1-2 jalapenos
  
• While vegetables are cooking, blend 3/4 can of drained beans in a food processor or with a hand blender until smooth.
  2 cans white beans
• Add the cumin, coriander, oregano, cayenne, salt and pepper. Fry for 30 seconds until fragrant, but don't burn.
  1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp cayenne powder, 1/2 tsp salt
  
• Add the rest of the canned beans, blended beans, and vegetable stock into the pot and let simmer for 20 minutes.
  4 cups vegetable stock
  
• Cook the vegan chicken pieces in a separate pan per package instructions. Once they are cooked, cut or shred the chicken pieces.
  4 cups plant-based chicken pieces, 1 tbsp vegetable oil
• Add the vegan cream cheese, vegan cheddar, and corn. Stir to mix and let it simmer for another 5-10 minutes
  1 cup frozen/fresh corn, 1 cup vegan cheddar cheese, 4 oz vegan cream cheese
  
• Taste and season with pepper, and additional salt or cumin. Add the lime juice and stir
  Black pepper, 4 tbsp lime juice
  
• Serve in your favorite bowl. Feel free to top it with tortilla chips, avocado, and/or extra lime.
  

Notes

• You can use any plant-based chicken alternative you like, or use hydrated soy curls or grated tofu.
• You can also add extra beans.
• The chili will thicken over time so you shouldn't need to add to it.
• If you want, you can add a combination of 1 tsp cornstarch and 1 tsp water.

Nutrition

Serving: 1cupsCalories: 653kcalCarbohydrates: 47gProtein: 23gFat: 43gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 3mgSodium: 2424mgPotassium: 585mgFiber: 13gSugar: 3gVitamin A: 336IUVitamin C: 7mgCalcium: 143mgIron: 8mg

Keyword Plant-Based, Vegan

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