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Vegan White Chicken Chili Recipe

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4.2 from 4 reviews

This Vegan White Chicken Chili is a flavorful and hearty dish that combines creamy white beans, spicy peppers, and plant-based chicken pieces simmered with aromatic spices. Topped with avocado, fresh coriander, vegan cheddar, and crunchy tortilla chips, it’s a comforting and satisfying meal perfect for any season.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chili Base

  • 1 white onion, finely chopped
  • 4 garlic cloves, minced
  • 2 poblano peppers, finely chopped (seeds and ribs removed for less spice)
  • 1-2 jalapenos, finely chopped (seeds and ribs removed for less spice)
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp cayenne powder
  • 1/2 tsp salt
  • Black pepper, to taste

Beans and Stock

  • 2 cans white beans (one can drained and blended)
  • 4 cups no chicken stock or vegetable stock

Additional Ingredients

  • 4 cups vegan chicken pieces
  • 4 oz (115g) vegan cream cheese
  • 1 cup grated vegan cheddar style cheese
  • 1 cup frozen or fresh corn

Garnishes

  • 2 avocados, cubed
  • Fresh coriander
  • 1/2 lime (juice squeezed in chili)
  • Extra lime wedges
  • Extra chili for topping (optional)
  • Tortilla chips

Instructions

  1. Prepare aromatics: Heat a tablespoon of oil in a heavy-bottom pan over medium heat. Add the finely chopped onion and sauté for a few minutes until softened and translucent.
  2. Add peppers and garlic: Stir in the minced garlic, finely chopped poblano, and jalapeno peppers. If you prefer a milder chili, remove the seeds and ribs from the peppers before adding. Cook for a few more minutes to soften and release flavors.
  3. Blend beans: Drain one can of white beans and blend it in a food processor or with a hand blender until smooth to add creamy texture to the chili.
  4. Toast spices: Add ground cumin, ground coriander, dried oregano, cayenne powder, salt, and black pepper to the pan. Fry the spices for about 30 seconds until fragrant, being careful not to burn them.
  5. Simmer chili base: Stir in the blended beans and vegetable stock. Bring the mixture to a gentle simmer and cook for 20 minutes to allow flavors to meld.
  6. Cook vegan chicken: In a separate pan, fry the vegan chicken pieces until golden and slightly crispy to enhance texture.
  7. Combine and finish chili: Add the cooked vegan chicken, vegan cream cheese, grated vegan cheddar, and corn to the simmering chili. Mix well and continue simmering for another 5 to 10 minutes until heated through and creamy.
  8. Season and add lime: Taste the chili and adjust seasoning with salt and pepper as needed. Squeeze the juice of half a lime into the chili, stir well to brighten flavors.
  9. Serve and garnish: Ladle the chili into bowls and top with crunchy tortilla chips, fresh coriander leaves, cubed avocado, extra lime wedges, and additional chili for heat if desired. Enjoy hot.

Notes

  • Removing seeds and ribs from peppers reduces heat but retains flavor.
  • Use vegan chicken pieces made from soy, seitan, or other plant proteins for best texture.
  • Adjust spice levels to your preference by varying jalapeno and cayenne amounts.
  • Vegan cream cheese and cheddar add creaminess and depth but can be substituted with plant-based alternatives or omitted.
  • Serve with tortilla chips for added crunch and texture contrast.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: Vegan American
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-white-chicken-chili-recipe/