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.
Ingredients
Scale
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
Instructions
- Soak soy curls in vegetable broth for 10 minutes, then drain thoroughly and set aside.
- Heat a large pot and caramelize onions until they turn translucent and develop a golden edge.
- Add rehydrated soy curls, all varieties of beans, corn, and green chilis into the pot, stirring to combine evenly.
- 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.
- Pour remaining vegetable broth into the pot, allowing the mixture to reach a vigorous boil.
- Reduce heat to low, cover the pot, and let the chili simmer for 25 minutes, stirring intermittently to prevent sticking.
- Taste and fine-tune seasonings, adjusting spice levels and salt as needed.
- 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