This vibrant and comforting Vegan White Chili puts a twist on regular red chili! Made with soy curls, white beans, green peppers, and broth, it’s a one-pot recipe that’s jam-packed with flavor.
Chili fans will not want to miss out on this Vegan White Chili. It puts a vegan twist on classic tomato-based chili recipes, made with soy curls, white beans, vegan chicken broth, and cashew cream. Each bite is deliciously vibrant and comforting!
Vegan white bean chili has all of the same great flavors as real white chicken chili, but without any of the meat. It’s easy to make in one pot and pairs perfectly with a piece of homemade cornbread. Every bowl is sure to be a hit, especially when you top them with avocado, jalapenos, tortilla chips, and vegan sour cream.
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Regular vs. white chili
Regular red chili is tomato based and traditionally made with ground beef. White chili, on the other hand, is made with broth instead of tomatoes and chicken or turkey and white beans instead of beef and pinto/black beans. This vegan white chili recipe uses soy curls instead of real poultry and gets its flavor and subtle spice from green chilies and salsa verde.
Ingredients and substitutions
- Soy curls - Soy curls are a vegan “meat” alternative made from soybeans. Once rehydrated and cooked, they soak in flavor just as well as tofu and have a chewy, stretchy texture, similar to shredded chicken. You may be able to find soy curls at well-stocked grocery stores, at health food stores, or online from Butler Foods.
- Olive oil
- Yellow onion
- Green pepper - Either green bell peppers, jalapenos, or the spicy green chili peppers of your choice can be used.
- Garlic
- Cumin
- Chili powder
- Ancho chili powder - Or use extra chili powder if ancho chili powder is too spicy or smoky.
- Dried oregano
- Vegan chicken broth - Dissolving Better than Bouillon Vegetarian No Chicken Soup Base in water gives this chili an unmatched real chicken flavor! If you can’t find vegan chicken broth, use vegetable broth or vegetable bouillon instead.
- White beans - White beans, like cannellini, great northern, or navy beans, act as another plant-based alternative to chicken in vegetarian white chili recipes. Feel free to use only one type of bean or as many as you like! The more beans you add, the extra hearty the chili will be.
- Salsa verde - Green salsa gives each bite a kick without being overwhelmingly spicy. Try to use a high quality brand, like Herdez or Traders Joe's. Or, if you’re up for it, try making salsa verde from scratch using this recipe from Isabel Eats.
- Diced green chilies - For extra spice and texture.
- Corn - Both canned corn and frozen corn can be used.
- Cashews - Raw unsalted cashews are blended with water to make a cashew cream. It’s added to the pot last, giving the finished chili a creamy consistency. If you don’t have cashews at home, feel free to replace the cashew cream with vegan cream cheese, coconut milk, or vegan sour cream.
- Salt and black pepper
How to make vegan white chili
Step 1: Rehydrate the soy curls. Place the soy curls in a medium bowl and cover them with hot water or vegetable broth. Let them soak up the liquid and rehydrate for 10 minutes. Once they’re ready, squeeze out the excess moisture and set them aside.
Step 2: Saute the aromatics. Heat the oil in a large soup pot. Once it’s hot, add the onions and peppers and cook until they’re soft. Next, stir in the garlic, soy curls, and spices.
Step 3: Add the rest. Add the beans, broth, salsa, chilies, and corn to the pot. Bring the mixture up to a boil, then lower to heat to a simmer. Cover with a lid and let it simmer.
Step 4: Make the cashew cream. Meanwhile, make the cashew cream by blending the cashews and water together until all of the cashews are pulverized and you have a smooth and creamy liquid.
Step 5: Add the cream and seasonings. Remove the lid from the pot and stir the cashew cream into the chili. Let it simmer for 5 minutes to help it thicken. Afterward, adjust the seasonings as needed, then ladle the chili into bowls, add the toppings of your choice (see the options below), and enjoy! For full ingredients and instructions see the printable recipe card below.
Chili toppings
The only thing that can make a bowl of white “chicken” chili even better is the toppings. Pile any of these on top to make every serving irresistible:
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips
- Sliced avocado
- Pickled jalapenos
- Corn chips
- Vegan sour cream
- Hot sauce
- Shredded vegan cheese
Tips for success
- For a spicy white chili, make this recipe with diced jalapenos or serrano peppers and keep the seeds and veins intact (that’s where the heat is!).
- You can thicken the texture by mashing half of the white beans ahead of stirring them into the chili.
- Scoop the chili over baked potatoes or mashed potatoes as a fun dinner idea!
Variations
- Vegan meat options - Replicate real chicken in this easy vegan white chili with more than just soy curls and white beans. Instead, use chopped vegan seitan chicken, leftover Tofurky, white potatoes, or an extra can of white beans.
- Oil free - Omit the olive oil and saute the vegetables in an oil free broth instead.
- Nut free - Either omit the cashew cream from the recipe or use coconut milk instead.
Frequently asked questions
Yes, this recipe can easily be made in a 6-quart Instant Pot. Find the detailed instructions in the recipe card below.
Yes, and it’s very easy. Move through steps 1 and 2 in the recipe directions as normal. Then, add the rehydrated soy curls, the sauteed aromatics and spices, and the rest of the ingredients (except the cashew cream) to a slow cooker. Cook on High for 5 hours or on Low for 8 hours.
Stir the cashew cream into the chili in the last 15 to 30 minutes of cooking. Add extra seasonings as needed, then serve!
The leftover chili will last for 4 to 5 days when kept in an airtight container in the fridge.
Yes, it freezes very well for up to 2 months! Wait for the leftover chili to cool, then transfer it to an airtight container or ziplock bag. Let the frozen chili thaw in the fridge before reheating it in a pot on the stove or in the microwave.
Want more comforting family dinner ideas?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan White Chili
- Total Time: 35 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
This vibrant and comforting Vegan White Chili puts a twist on regular red chili! Made with soy curls, white beans, green peppers, and broth, it’s a one-pot recipe that’s jam-packed with flavor.
Ingredients
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2 cups dehydrated Soy curls (see notes for all substitutions!)
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1 tablespoon olive oil (optional)*
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1 medium yellow onion, diced
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1 green pepper, diced or a couple jalapenos diced (seeded or not for more heat)
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3 to 5 cloves garlic, chopped
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2 teaspoons cumin
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1 teaspoon chili powder
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1 teaspoon ancho chili powder
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½ teaspoon dried oregano
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4 cups vegan chicken broth (water + 1.5 tablespoons no chicken vegetarian soup base) or use good quality veggie broth, or organic paste or cubes
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2- 15 oz cans white beans, rinsed and drained, like cannellini, great northern, navy beans, etc..
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1 and ½ cups green salsa (salsa verde) See notes for suggestions*
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1- 4 oz can diced green chilies
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1- 12 oz can of corn
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Cashew cream - ⅓ cup raw cashews + ¼ cup water (completely optional -delicious with or without - see notes!)
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Salt and black pepper to taste
Topping suggestions (optional):
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Chopped fresh cilantro and lime wedges (recommended)
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Tortilla chips
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Sliced avocado
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Pickled jalapenos
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More green salsa
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Hot sauce
-
Vegan sour cream
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Shredded vegan cheese
Instructions
- First rehydrate the soy curls: add soy curls to a medium bowl, break up into smaller pieces with your hands (or chop after they’re hydrated). Cover with hot water or veggie broth. Let rehydrate for 8 to 10 minutes. Drain and squeeze out the excess water and set them aside in a bowl.
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Chili: To a large pot/dutch oven add the oil, onions, peppers and saute over medium heat for 5 minutes until softening. Stir in garlic, soy curls and spices, and cook for about 1 minute.
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Add in the broth, beans, salsa, chilies and corn, not the cashew cream and bring to a boil. Cover and reduce to a simmer (medium-low) for 15 minutes.
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Cashew cream: While chili is cooking, blend the cashews and water in a small blender (nutribullet) until smooth.
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Uncover the chili, stir in the cashew cream if using and simmer over medium heat uncovered for 5 minutes to thicken up a little. Season with salt and pepper.
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Ladle into bowls, add your favorite toppings (I highly recommend fresh chopped cilantro and lime juice) Enjoy! For step by step photos, tips and more see above post. Instant pot, Crockpot instructions in Notes section*
Notes
- Instant pot: In a 6 quart instant pot press saute function and cook the onions, peppers for 5 minutes until softening. Stir in garlic, rehydrated soy curls (see step 1) and spices. Add in the broth, beans, salsa, chilies and corn, not the cashew cream. Close and lock the lid and set the valve to ‘sealing’ position. Cook on High Pressure for 6 minutes, then quick release the pressure. Stir in the cashew cream if using. Press saute function and simmer for 5 minutes to thicken up a little. Season with salt and pepper. Ladle into bowls, add your favorite toppings (I highly recommend cilantro and lime) Enjoy!
- Crockpot: Follow steps 1 and 2 in the recipe directions as normal. Then, add the rehydrated soy curls, the sauteed aromatics and spices, and the rest of the ingredients (except the cashew cream) to a slow cooker. Cook on High for 3-4 hours or on Low for 5-6 hours. Stir the cashew cream into the chili in the last 15 to 30 minutes of cooking. Add extra seasonings as needed, then serve!
- Salsa verde: I use Herdez salsa verde. It is superior in my opinion. Trader Joes is good also!! Or use homemade!
- Oil free: saute veggies in veggie broth instead of oil and use organic veggie paste or broth.
- Cashew cream: can omit completely or substitute ¼ to ⅓ cup vegan cream cheese or vegan sour cream,(or bring to the table) or coconut milk all equally tasty!
- Soy curl substitutions: can substitute chopped vegan chicken like tofurky lightly seasoned (I buy this quite often or use my homemade seitan chicken or 1 cup TVP (measure then rehydrate with ¾ cup broth or water. Peeled and chopped potatoes are awesome too (2 to 3 cups) or just add another can of beans or chickpeas!
- Store: keeps in an airtight container for 4-5 days and freezes well for a couple of months.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Mains, Gluten free
- Method: Stovetop
- Cuisine: Mexican, American, Canadian
Margaret says
This was the quickest chili I have ever made - but it tasted like it took all day. Very creative with the salsa verde! Will definitely make this again. Perfect use for soy curls - I was running out of ideas 🙂 It was a hit in my house.
Verna Rindler says
Oh thanks so much!! I am so happy you enjoyed it and I really appreciate you taking the time to leave a review 🙂
stephanie says
Looks delicious! Shared with members of the fb page I admin that promotes healthy eating...thank you for testing, tasting and posting!
Verna Rindler says
Thanks so much for sharing Stephanie 🙂 xo