Comforting Vegan White “Chicken” Chili Recipe for Cozy Nights

Hearty white chicken chili has been reimagined in a delightful vegan version that surprises even meat-loving friends.

Beans and plant-based protein create a robust base packed with complex flavors.

Spices dance through each warm spoonful, promising comfort without compromise.

Creamy textures emerge from clever ingredient swaps that maintain authentic chili spirit.

Southwest-inspired seasonings bring depth to this compassionate culinary creation.

Bold nutritional profiles shine alongside incredible taste sensations you’ll crave repeatedly.

Cooking this chili promises a delectable journey into plant-powered deliciousness that satisfies every craving.

FAQs

• What are soy curls and how do they work in this recipe?

Soy curls are a plant-based protein made from whole soybeans. They absorb flavors well and provide a meat-like texture, making them an excellent chicken substitute in this vegan chili.

• Can I make this chili less spicy?

Yes, reduce or omit the jalapeno peppers, cayenne, and jalapeno powder. You can also use mild green chilis to control the heat level while maintaining flavor complexity.

• Why are multiple types of beans used in this recipe?

Different beans add variety in texture, nutrition, and flavor. Cannellini, navy, great northern, and butter beans create a rich, hearty base with diverse protein and fiber content.

Why Vegan White Chicken Chili Is a Plant-Based Favorite

• Customize with Ease: Swap ingredients or adjust spices to match your taste preferences, making this recipe incredibly adaptable for different palates.
• Quick Plant-Based Protein Powerhouse: Soy curls provide a hearty, protein-rich base that mimics chicken texture while keeping the dish completely vegan and nutritious.
• Crowd-Pleasing Comfort Food: Packed with multiple bean varieties and warming spices, this chili delivers a satisfying, cozy meal that appeals to vegans and non-vegans alike.
• No-Fuss Cooking Method: Simple one-pot preparation means minimal cleanup and straightforward cooking steps that even beginner cooks can master confidently.

Ingredients for Vegan White Chicken Chili

• Soy Curls: Plant-based protein that mimics the texture of chicken in this vegan chili.
• Vegetable Broth: Provides liquid base and adds savory flavor to the chili.

• Cannellini Beans, Navy Beans, Great Northern Beans, Butter Beans: Hearty legumes that create a creamy and filling texture for the chili.

• Onions, Corn, Green Chilis, Jalapeno Peppers: Add depth of flavor, sweetness, and a spicy kick to the chili.

• Nutritional Yeast, Onion Powder, Paprika, Cumin, Chili Powder, Jalapeno Powder, Garlic Powder, Cayenne Powder, Sage, Thyme: Blend of spices that create a complex and robust flavor profile for the vegan chili.

How to Make Vegan White Chicken Chili

Step 1: Prepare Soy Curls

Soak soy curls in vegetable broth for 10 minutes.

Drain completely and set aside, ensuring excess liquid is removed.

Step 2: Sauté Aromatic Base

Heat a large pot and cook sliced onions until they become soft and translucent, releasing their sweet fragrance.

Step 3: Combine Protein and Beans

• Cannellini beans
• Navy beans
• Great northern beans
• Butter beans

Step 4: Enhance With Vegetables and Peppers

Stir in corn and green chilis to add color and texture to the chili.

Step 5: Build Flavor Profile

• Nutritional yeast
• Onion powder
• Paprika
• Cumin
• Chili powder
• Jalapeno powder
• Garlic powder
• Cayenne powder
• Sage
• Thyme
• Diced jalapeno peppers

Step 6: Create Liquid Base

Pour vegetable broth into the pot and bring the mixture to a rolling boil.

Step 7: Simmer and Develop Flavors

Reduce heat and let the chili gently simmer for 20-30 minutes, stirring occasionally to prevent sticking.

Step 8: Final Seasoning

Taste and adjust seasonings to perfect the flavor balance.

Step 9: Serve and Enjoy

Ladle the hot chili into bowls and top with your favorite garnishes.

Tips for Vegan White Chicken Chili Success

• Replace soy curls with extra firm tofu, tempeh, or plant-based chicken alternatives for varied protein sources.
• Adjust chili powder and cayenne carefully to manage heat levels, letting individuals customize their spiciness at the table.
• Mix different bean varieties for complex texture and enhanced nutritional profile, creating depth in every spoonful.
• Stir in coconut cream or blended cashews at the end for a richer, more luxurious chili consistency.
• This chili freezes beautifully for up to 3 months, making it perfect for batch cooking and quick weeknight dinners.

Variations on Vegan White Chicken Chili

• Protein Powerhouse Chili: Replace soy curls with firm tofu or tempeh cubes for added protein and different texture.
• Gluten-Free Green Chili: Use quinoa or cauliflower rice instead of soy curls to make the recipe completely gluten-free and lower in carbohydrates.
• Spicy Southwest Variation: Increase cayenne and jalapeno powder, add smoked paprika, and include roasted poblano peppers for an intense southwestern flavor profile.
• Low-Sodium Option: Use no-salt vegetable broth, reduce added salt, and replace some beans with zucchini or extra vegetables to maintain volume while cutting sodium content.

Serving Suggestions for Vegan White Chicken Chili

• Cozy Chili Companions: Soft, warm cornbread makes the perfect sidekick for soaking up those delicious chili flavors.
• Creamy Cool Contrast: Top with vegan sour cream and fresh cilantro to balance the spicy kick and add a refreshing texture.
• Green Crunch Boost: Sprinkle chopped green onions and sliced jalapeños for extra brightness and a satisfying crisp element.
• Hearty Side Pairing: Serve alongside a light quinoa salad or crisp green salad to create a complete, nutritious meal that fills you up.

How to Store Vegan White Chicken Chili

• Store leftover chili in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer chili to freezer-safe containers or freezer bags, removing excess air. Freeze for up to 3 months. Label with date and contents.
• Place chili in a microwave-safe dish. Cover with a microwave-safe lid or paper towel. Heat in 1-minute intervals, stirring between each interval until thoroughly warm.
• Pour chili into a saucepan. Add a splash of vegetable broth to prevent sticking. Warm over medium-low heat, stirring frequently until heated through. Add extra seasonings if needed to refresh flavor.

Vegan White Chicken Chili Recipe

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4.7 from 27 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty vegan white chicken chili brings Mexican-inspired comfort to plant-based dining, blending creamy textures with smoky spices. Protein-packed jackfruit mimics tender chicken while rich cashew cream delivers irresistible warmth perfect for cozy meals you’ll crave.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups dried soy curls

Beans:

• 1 can (15 ounces) cannellini beans
• 1 can (15 ounces) navy beans
• 1 can (15 ounces) great northern beans
• 1 can (15 ounces) butter beans

Vegetables and Seasonings:

• 3/4 cup sliced onion
• 1 cup corn kernels
• 2 cans (4 ounces) green chilis
• 2 jalapeno peppers, diced
• 4 to 6 cups vegetable broth
• 3 tablespoons nutritional yeast
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 to 1 teaspoon jalapeno powder (optional)
• 1/2 to 1 teaspoon garlic powder
• 1/2 to 1 teaspoon cayenne powder
• 1/2 teaspoon sage
• 1/2 teaspoon thyme

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Instructions

1. Soak soy curls in vegetable broth for 10 minutes, then drain thoroughly and set aside.
2. Heat a large pot and caramelize onions until they turn translucent and develop a golden edge.
3. Add rehydrated soy curls, all varieties of beans, corn, and green chilis into the pot, stirring to combine evenly.
4. Incorporate finely chopped jalapeno peppers and a blend of dried herbs and spices, including nutritional yeast, onion powder, paprika, cumin, chili powder, jalapeno powder, garlic powder, cayenne, sage, and thyme.
5. Pour remaining vegetable broth into the pot, allowing the mixture to reach a vigorous boil.
6. Reduce heat to low, cover the pot, and let the chili simmer for 25 minutes, stirring intermittently to prevent sticking.
7. Taste and fine-tune seasonings, adjusting spice levels and salt as needed.
8. Ladle the hot chili into serving bowls and garnish with preferred toppings like fresh herbs, vegan sour cream, or sliced green onions.

Notes

• Select high-quality soy curls for the best texture and protein absorption in your chili.
• Customize heat levels by adjusting jalapeño and cayenne quantities to match personal spice preferences.
• Allow chili to rest for 15 minutes after cooking to enhance flavor melding and thicken consistency naturally.
• Substitute different bean varieties if needed, maintaining similar protein and texture profiles for balanced nutrition.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 200 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 8 g
• Protein: 18 g
• Cholesterol: 0 mg