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–+ cups

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
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 cups
Calories 653 kcal

Equipment

  • Large Pot
  • Food Processor or Blender

Ingredients
  

  • 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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