Cozy Vegan White “Chicken” Chili Recipe for Soul-Warming Meals

Nestled between comfort and creativity, this vegan white chicken chili recipe challenges traditional soup expectations with surprising plant-based magic.

Hearty beans and protein-packed alternatives deliver unexpected depth and richness.

Culinary adventurers seeking familiar warmth without animal products will find pure satisfaction here.

Carefully selected spices dance through each spoonful, creating layers of complex flavor.

Minimal ingredients unlock maximum deliciousness in this reimagined classic dish.

Creamy textures and bold southwestern notes promise a memorable meal that celebrates innovative cooking.

Vegan White Chicken Chili That’s Hearty Without The Meat

• Quick and Easy Vegan Delight: Craft a hearty, protein-packed meal in under an hour with minimal cooking skills required.
• Nutrition-Packed Powerhouse: Loaded with plant-based protein from soy curls and beans, offering a wholesome alternative to traditional chicken chili.
• Customizable Comfort Food: Easily adaptable with various toppings like vegan sour cream, cilantro, or avocado slices to suit individual preferences.
• Meal Prep Champion: Freezes beautifully and tastes even better the next day, making it perfect for busy weeknights and lunch prep.

Vegan White Chicken Chili Lineup

• Soy Curls: Plant-based meat alternative that mimics chicken texture and provides protein.
• Vegetable Broth: Liquid base for creating rich, savory flavor and moisture.

• Cannellini Beans, Navy Beans, Great Northern Beans, Butter Beans: Creamy legumes that add protein, texture, and hearty substance to the chili.
• Corn Kernels: Sweet, fresh vegetable that provides additional texture and mild flavor.
• Onion: Aromatic base that adds depth and sweetness to the dish.
• Green Chilies: Mild pepper that contributes tangy, subtle heat.
• Jalapeno Peppers: Fresh peppers that introduce additional spicy kick.

• Nutritional Yeast: Provides cheesy, umami flavor and additional protein.
• Onion Powder, Garlic Powder: Concentrated flavor enhancers for depth.
• Paprika, Cumin, Chili Powder: Classic chili spices that create warm, complex flavor profile.
• Jalapeno Powder: Optional intense pepper heat.
• Cayenne Powder: Adds significant spicy warmth.
• Sage, Thyme: Herbal notes that complement the savory elements.

Vegan White Chicken Chili Cooking Plan

Step 1: Soak Soy Curls

Immerse soy curls in warm water and let them plump up for 10 minutes.

Once soft, drain completely and set aside.

Step 2: Sauté Onions

Heat a large pot and pour in a splash of vegetable broth.

Toss in sliced onions and cook until they become translucent and tender.

Step 3: Build the Base

Introduce the rehydrated soy curls to the pot and pour in the remaining vegetable broth, creating a flavorful foundation for the chili.

Step 4: Add Colorful Vegetables

• Black beans
• White beans
• Corn kernels
• Green chilies
• Diced jalapeno peppers

Step 5: Spice It Up

• Nutritional yeast
• Onion powder
• Paprika
• Cumin
• Chili powder

Step 6: Simmer and Develop Flavors

Let the chili bubble gently on low heat for 30-40 minutes, allowing the ingredients to mingle and intensify their delicious character.

Step 7: Final Touches

Taste and adjust seasonings as needed.

Ladle into bowls and garnish with your favorite toppings like fresh cilantro, avocado slices, or vegan sour cream.

Insider Know-How For Vegan White Chicken Chili

• Enhance the depth of taste by toasting the spices in a dry pan before adding them to the chili, releasing their essential oils and creating a more robust flavor profile.
• Blend a portion of the beans to create a creamier consistency while maintaining some whole beans for texture contrast and visual appeal.
• Experiment with different plant-based protein alternatives like tempeh or seitan if soy curls aren't your preference, keeping the dish versatile and nutritionally rich.
• Adjust the heat by removing seeds from jalapenos or using milder green chilies for those with sensitive palates, ensuring everyone can enjoy the chili.
• This chili tastes even better the next day, so prepare in advance and let the flavors develop overnight for an incredibly delicious meal that's perfect for meal prep.

Vegan White Chicken Chili Leftover Heating Recommendations

• Store leftovers in an airtight container within 2 hours of cooking. Keep chili fresh in the refrigerator for 3-4 days.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Seal tightly and freeze up to 3 months for best quality.
• Thaw overnight in refrigerator, then warm in a pot over medium heat. Stir occasionally and add splash of vegetable broth if needed to prevent sticking.
• Place portion in microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir between intervals to distribute heat evenly.

Meal Companions for Vegan White Chicken Chili

• Boost Beverage Pairing: Refresh with a crisp Mexican lager like Modelo Especial or Pacifico to complement the chili's spicy and hearty flavors.
• Enhance Accompaniment: Serve alongside warm, soft corn tortillas or crispy tortilla chips to add crunch and provide a perfect dipping vehicle for the chili.
• Balance Topping Suggestion: Sprinkle fresh cilantro, sliced green onions, and a dollop of vegan sour cream to add brightness, coolness, and creamy texture to the dish.
• Elevate Side Dish: Create a light avocado and lime salad with diced tomatoes to provide a fresh, zesty counterpoint to the rich and spicy chili.

Vegan White Chicken Chili Options

• Protein Swap Chili: Replace soy curls with crumbled tempeh or seitan for a different protein texture and slightly nutty flavor profile.
• Gluten-Free Version: Use certified gluten-free vegetable broth and swap soy curls for quinoa or lentils to ensure complete dietary compatibility.
• Spice Lover's Adaptation: Increase jalapeño quantity, add chipotle peppers in adobo sauce, and incorporate habanero powder for an intense heat experience.
• Low-Sodium Option: Select no-salt vegetable broth, reduce added salt, and use fresh herbs like cilantro and green onions to enhance natural flavor without sodium.

FAQs

• What are soy curls and where can I find them?

Soy curls are a plant-based protein made from whole soybeans, typically found in health food stores, online retailers like Amazon, or specialty vegan grocery sections. They’re a versatile meat substitute that absorbs flavors well.

• Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure you use certified gluten-free nutritional yeast and verify all your spice brands are gluten-free. Double-check ingredient labels to confirm.

• How can I make the chili spicier?

To increase heat, add more jalapeno peppers, include a dash of cayenne pepper, or incorporate hot sauce during cooking. You can also leave some jalapeno seeds in for extra spiciness.

• Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a cheesy, nutty flavor and provides additional nutrients, but you can omit it if unavailable. Consider adding a bit more spices or a plant-based cheese alternative to compensate for the flavor.

Vegan White Chicken Chili Recipe

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4.8 from 38 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Comfort meets innovation in this vegan white chicken chili, blending plant-based proteins with classic southwestern spices. Creamy, hearty, and packed with wholesome ingredients, this dish delivers rich flavor and satisfying texture that will delight anyone seeking a nourishing meal.

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Ingredients

Scale 1x2x3x

Primary Protein:

• 2 cups dried soy curls
• 4–6 cups vegetable broth

Beans and Vegetables:

• 1 can (15 ounces/425 grams) cannellini beans
• 1 can (15 ounces/425 grams) navy beans
• 1 can (15 ounces/425 grams) great northern beans
• 1 can (15 ounces/425 grams) butter beans
• 1 cup corn kernels
• 3/4 cup sliced onion
• 2 cans (4 ounces/113 grams) green chilies
• 2 jalapeno peppers, diced

Spices and Seasonings:

• 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. Immerse soy curls in warm water, letting them plump up and absorb liquid for a complete 10-minute hydration cycle.
2. Create a flavor base by gently wilting onions in a shallow pool of vegetable broth, coaxing out their natural sweetness.
3. Transfer rehydrated soy curls into the pot, combining them with the remaining vegetable broth to establish a robust liquid foundation.
4. Introduce a medley of protein-rich beans, vibrant corn kernels, zesty green chilies, and fiery diced jalapeno peppers to the simmering mixture.
5. Elevate the dish’s complexity by sprinkling in nutritional yeast, aromatic onion powder, smoky paprika, earthy cumin, and bold chili powder.
6. Allow the chili to gently bubble and meld flavors, creating a harmonious blend of ingredients over a medium-low heat for approximately 35 minutes.
7. Conduct a final taste assessment, fine-tuning the seasoning to achieve a perfectly balanced flavor profile.
8. Ladle the steaming chili into serving bowls, garnishing with your preferred complementary toppings for added texture and visual appeal.

Notes

• Soak soy curls fully in warm water to ensure they absorb liquid and become tender, mimicking chicken’s soft texture.
• Toast spices briefly before adding liquid to enhance their depth and release aromatic compounds, creating a more complex taste profile.
• Replace soy curls with crumbled tofu or tempeh for alternative protein sources that maintain the chili’s hearty consistency.
• Remove jalapeno seeds to reduce spiciness or add more for increased intensity, allowing customization based on personal heat tolerance.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 0 mg