Looking for a hearty and flavorful dish that satisfies your cravings for comfort food while keeping it plant-based? This Vegan White Chicken Chili recipe is perfect for you! Packed with protein-rich beans, tender soy curls, and a medley of spices, this chili is both warming and nourishing. It’s an ideal meal for those chilly nights when you want something filling yet wholesome. Be sure to read through the entire recipe to get all the tips and tricks you need to make this dish a success. Let’s dive into the recipe and get cooking!
What is Vegan White Chicken Chili?
Vegan White Chicken Chili is a plant-based twist on the classic white chicken chili. Traditionally, white chicken chili is made with chicken, white beans, and a creamy broth, but this vegan version substitutes soy curls for chicken, making it entirely plant-based while still delivering that comforting, hearty flavor. The dish is seasoned with a variety of spices, including cumin, paprika, and chili powder, which give it a rich, savory taste. The addition of green chilis, jalapenos, and a hint of nutritional yeast enhances the flavor profile, making it a satisfying and flavorful meal.
Ingredients List for Vegan White Chicken Chili
To make this delicious Vegan White Chicken Chili, you will need the following ingredients:
Chili Ingredients:
- 2 cups dried soy curls: Soy curls are a fantastic chicken substitute in this chili. When rehydrated, they have a texture similar to shredded chicken, making them perfect for this dish.
- 4-6 cups vegetable broth: The broth forms the base of the chili, adding depth and flavor. Use 4 cups for a thicker chili or up to 6 cups for a more soupy consistency.
- ¾ cup sliced onion: Onions add a subtle sweetness and depth to the chili.
- 1 can (15 oz) cannellini beans: These beans are creamy and mild, perfect for adding body to the chili.
- 1 can (15 oz) navy beans: Navy beans are small and tender, contributing to the hearty texture of the chili.
- 1 can (15 oz) great northern beans: Another white bean variety, great northern beans are slightly larger and firmer than navy beans, adding texture and protein.
- 1 can (15 oz) butter beans: Butter beans are large, creamy beans that add a rich, smooth texture to the chili.
- 1 cup corn kernels: Corn adds a touch of sweetness and a pop of color to the chili.
- 2 cans (4 oz) green chilis: Green chilis provide a mild heat and a tangy flavor that complements the richness of the chili.
- 2 jalapeno peppers, diced: Jalapenos add a spicy kick, but you can adjust the amount based on your heat preference.
- 3 tablespoons nutritional yeast: Nutritional yeast adds a cheesy, savory flavor to the chili, enhancing its richness.
- 2 tablespoons onion powder: Onion powder provides a concentrated onion flavor, deepening the taste of the chili.
- 1 teaspoon paprika: Paprika adds a mild, smoky flavor and a beautiful red color to the chili.
- 1 teaspoon cumin: Cumin brings an earthy, warm flavor that is essential in chili recipes.
- 1 tablespoon chili powder: Chili powder adds both heat and depth to the chili, rounding out the flavors.
- ½ to 1 teaspoon jalapeno powder (optional): If you want to add more heat, jalapeno powder is a great option.
- ½ to 1 teaspoon garlic powder: Garlic powder provides a concentrated garlic flavor, essential for any chili.
- ½ to 1 teaspoon cayenne powder: Cayenne adds a fiery heat, so adjust to your spice tolerance.
- ½ teaspoon sage: Sage brings a slight earthiness to the chili, adding complexity to the flavor profile.
- ½ teaspoon thyme: Thyme adds a subtle, herbal note that complements the other spices.
Toppings:
- Chopped cilantro: Cilantro adds a fresh, herbaceous note that brightens up the chili.
- Chopped avocado: Creamy avocado provides a cool, rich contrast to the spicy chili.
- Sliced green onions: Green onions add a fresh, mild onion flavor and a pop of color.
- Crushed red pepper flakes: For those who like it hot, a sprinkle of crushed red pepper flakes adds extra heat.
- Vegan plain unsweetened yogurt: A dollop of yogurt adds creaminess and helps cool down the heat from the spices.
- Plant-based cheese shreds: Cheese shreds add a melty, cheesy finish to the chili.
- Lime juice and zest: Lime juice and zest add a bright, tangy flavor that balances the richness of the chili.
Substitutions and Variations
One of the great things about this Vegan White Chicken Chili recipe is its flexibility. You can easily adapt it to your tastes or dietary preferences by making a few simple substitutions.
- Soy Curls Substitute: If you can’t find soy curls, you can use jackfruit, chickpeas, or even tofu as a substitute. Each of these options will give you a different texture but will still absorb the flavors of the chili beautifully.
- Beans: Feel free to mix and match the types of beans used in the recipe. Pinto beans, black beans, or chickpeas can all work well if you prefer them over the ones listed.
- Spice Level: Adjust the heat to your preference. If you like it milder, reduce the amount of jalapeno and cayenne powder. For extra heat, add more jalapenos or even a dash of hot sauce.
- Creaminess: To make the chili creamier, you can blend a portion of the beans and return them to the pot, or add a splash of coconut milk for a rich, velvety texture.
- Add Greens: For added nutrition, stir in some chopped spinach, kale, or Swiss chard towards the end of cooking. The greens will wilt quickly and add a nice burst of color and vitamins.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, let’s go through the step-by-step instructions to make this delicious Vegan White Chicken Chili.

- Prepare the Soy Curls: Start by rehydrating the soy curls. Place the dried soy curls in a large bowl and cover them with warm vegetable broth. Let them soak for about 10 minutes, or until they are fully rehydrated and tender. Drain any excess broth and set the soy curls aside.
- Cook the Aromatics: In a large pot, heat a small amount of vegetable broth over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5-7 minutes. If needed, add a splash more broth to prevent the onions from sticking.
- Add the Spices: Once the onions are soft, add the onion powder, garlic powder, cumin, paprika, chili powder, sage, thyme, and any additional spices you are using. Stir the spices into the onions and cook for 1-2 minutes, until they are fragrant.
- Combine the Ingredients: Add the rehydrated soy curls, drained beans, corn, green chilis, and diced jalapenos to the pot. Pour in the remaining vegetable broth and stir everything together. Bring the mixture to a simmer.
- Simmer the Chili: Reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken. If the chili becomes too thick, add more vegetable broth until you reach your desired consistency.
- Adjust the Seasoning: After simmering, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, or a squeeze of lime juice to brighten the flavors.
- Add the Nutritional Yeast: Stir in the nutritional yeast to give the chili a cheesy, umami flavor. This also adds a bit of creaminess to the broth.
- Serve: Once the chili is seasoned to your liking, it’s ready to serve! Ladle the chili into bowls and add your favorite toppings.
How to Cook Vegan White Chicken Chili: A Step-by-Step Guide
Cooking Vegan White Chicken Chili is a simple process, but there are a few key steps that ensure your chili turns out perfect every time. Follow these steps to create a flavorful and satisfying dish:
- Start with Quality Ingredients: Use high-quality soy curls and vegetable broth as the base for your chili. The flavor of these ingredients will significantly impact the final dish.
- Layer the Flavors: Cooking the onions and spices first helps to develop deep, rich flavors. Don’t skip this step, as it adds complexity to the chili.
- Control the Heat: When adding the jalapenos and cayenne powder, start with a smaller amount and taste as you go. It’s easier to add more heat than to try to reduce it.
- Simmer to Perfection: Allowing the chili to simmer for at least 30 minutes helps the flavors to meld and the broth to thicken. Be patient—this step is crucial for a well-developed chili.
- Customize the Consistency: Depending on your preference, you can make the chili thicker or more soupy by adjusting the amount of vegetable broth.
Common Mistakes to Avoid
Even with a straightforward recipe like this, there are a few common mistakes to watch out for:
- Not Rehydrating Soy Curls Properly: If the soy curls are not fully rehydrated, they can be tough and chewy. Make sure to soak them until they are tender.
- Overcrowding the Pot: When cooking the onions and spices, make sure your pot isn’t overcrowded, as this can cause the onions to steam rather than sauté, leading to a less flavorful base.
- Skipping the Simmer: Skipping the simmering step can result in a chili that lacks depth and cohesion. Be sure to let the chili cook slowly so the flavors can develop fully.
- Overcooking the Beans: If you cook the beans for too long, they can become mushy. Add them in after the onions and spices have cooked, and just simmer until everything is heated through.
Serving and Presentation Tips
Presentation can make a huge difference in how appealing a dish looks, and this Vegan White Chicken Chili is no exception. Here are some tips to serve and present your chili beautifully:
- Choose the Right Bowl: Serve the chili in wide, shallow bowls to showcase the different ingredients and toppings.
- Color Contrast: Use a variety of colorful toppings like chopped cilantro, avocado, and red pepper flakes to make the dish visually appealing.
- Garnish Strategically: Place the garnishes in a neat pile on top of the chili, or arrange them in sections so each bite has a little bit of everything.
- Add a Drizzle: A drizzle of vegan yogurt or a squeeze of lime juice on top adds visual appeal and an extra layer of flavor.
How to Serve Vegan White Chicken Chili
When serving Vegan White Chicken Chili, consider pairing it with some complementary sides to create a complete meal. Here are a few ideas:
- Crusty Bread or Rolls: Serve the chili with a side of crusty bread or rolls to soak up the flavorful broth.
- Tortilla Chips: A handful of tortilla chips adds a nice crunch and can be used to scoop up the chili.
- Rice or Quinoa: For a heartier meal, serve the chili over a bed of rice or quinoa.
- Fresh Salad: A light, crisp salad with a tangy vinaigrette pairs nicely with the rich, hearty chili.
Presentation Ideas for Vegan White Chicken Chili
When it comes to presenting your Vegan White Chicken Chili, a few simple touches can make a big impact:
- Individual Portions: Serve the chili in individual bowls, garnished with fresh cilantro, avocado slices, and a wedge of lime on the side.
- Family-Style Serving: If you’re serving a group, present the chili in a large pot with toppings arranged in small bowls around it so guests can customize their own bowls.
- Mason Jars: For a fun and casual presentation, serve the chili in mason jars, layering the chili and toppings for a visually appealing effect.
Vegan White Chicken Chili Recipe Tips
To make sure your Vegan White Chicken Chili turns out perfectly every time, keep these tips in mind:
- Prep Ahead: Prepare all your ingredients before you start cooking. This will make the cooking process smoother and quicker.
- Taste as You Go: Always taste the chili as it cooks to adjust the seasoning. This ensures the final dish is perfectly balanced.
- Make Extra: This chili freezes well, so consider making a double batch and freezing half for an easy meal later on.
- Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs to enhance the flavor of the chili.
- Resting Time: Let the chili sit for a few minutes after cooking before serving. This allows the flavors to meld together even more.
Frequently Asked Questions (FAQs)
Q: Can I make this chili in advance?
A: Yes! This chili actually tastes better the next day as the flavors continue to develop. Simply store it in an airtight container in the refrigerator and reheat it on the stove or in the microwave when ready to serve.
Q: Can I freeze Vegan White Chicken Chili?
A: Absolutely. This chili freezes very well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
Q: What if I can’t find soy curls?
A: If soy curls are unavailable, you can substitute them with jackfruit, chickpeas, or even tofu. Each option will provide a different texture but will still work well in the chili.
Q: How do I adjust the spice level?
A: To make the chili milder, reduce the amount of jalapenos and omit the cayenne pepper. For more heat, add extra jalapeno, cayenne, or even a few dashes of your favorite hot sauce.
Q: Can I add other vegetables to the chili?
A: Yes, this recipe is very versatile. You can add vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor.
Q: Is this recipe gluten-free?
A: Yes, this Vegan White Chicken Chili is naturally gluten-free as long as the ingredients you use, like the vegetable broth, are certified gluten-free.
Conclusion
This Vegan White Chicken Chili is a flavorful and satisfying dish that is sure to become a favorite in your household. It’s easy to make, packed with plant-based protein, and full of delicious spices and vegetables. Whether you’re serving it for a family dinner or meal-prepping for the week, this chili is a comforting and nourishing choice. Don’t forget to experiment with different toppings and variations to make it your own! Enjoy your bowl of hearty, plant-based goodness.
PrintVegan White Chicken Chili Recipe
This Vegan White Chicken Chili recipe features soy curls and a medley of beans, seasoned with green chilis, jalapeños, and warming spices. A delicious and comforting vegan dish, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
- 2 cups dried soy curls
- 4-6 cups vegetable broth
- ¾ cup sliced onion
- 1 can (15 oz) cannellini beans
- 1 can (15 oz) navy beans
- 1 can (15 oz) great northern beans
- 1 can (15 oz) butter beans
- 1 cup corn kernels
- 2 cans (4 oz) green chilis
- 2 jalapeño peppers, diced
- 3 tablespoons nutritional yeast
- 2 tablespoons onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon chili powder
- ½ to 1 teaspoon jalapeño powder (optional)
- ½ to 1 teaspoon garlic powder
- ½ to 1 teaspoon cayenne powder
- ½ teaspoon sage
- ½ teaspoon thyme
- Toppings: Chopped cilantro, chopped avocado, sliced green onions, crushed red pepper flakes, vegan plain unsweetened yogurt, plant-based cheese shreds, lime juice, and zest.
Instructions
- Rehydrate soy curls in vegetable broth for 10 minutes, then drain and set aside.
- In a large pot, sauté sliced onions in a small amount of vegetable broth until soft.
- Add the soy curls, beans, corn, green chilis, jalapeños, and remaining vegetable broth.
- Stir in nutritional yeast, onion powder, paprika, cumin, chili powder, jalapeño powder, garlic powder, cayenne powder, sage, and thyme.
- Simmer the chili on low heat for 30-40 minutes, stirring occasionally.
- Adjust seasoning to taste and serve with desired toppings.
Notes
- Adjust the level of heat by varying the amount of jalapeño powder and cayenne.
- For a creamier texture, blend a portion of the beans before adding them to the chili.
- This chili can be made ahead and reheated for an even deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
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