Vegan White Chicken Chili

Vegan White Chicken Chili is savory, spicy, creamy, and delicious. Full of vegan “chicken” chunks, white beans, corn, and green chilis. It’s so tasty and super hearty. This easy-to-make chili is wonderful for dinner. Toppings like cilantro, avocado, and lime add even more flavor!

Easy and Delicious Vegan White Chili

This is truly one of my favorite recipes. It’s so delicious and toppings make it even more so … while also adding some fresh ingredients. As tasty as it is, you wouldn’t believe there’s no added oil and it’s nearly fat-free. So it’s not just delicious, it’s really healthy, too.

Ingredients in Vegan White Chicken Chili

White Beans are used in this chili. I’ve used a mix of different white beans. Which beans are white beans? White beans include white navy beans, cannellini beans, great Northern beans, and lima beans or butter beans. They’re full of fiber and protein and are hearty, and mild-tasting but delicious.

Soy Curls are what make the “chicken” in this vegan recipe. This is an entirely plant-based chili and I’ve used Butler Soy Curls for the “meaty” and “chicken-like” chunks. These are mostly flavorless on their own but they soak up any tasty flavors they’re cooked in. So these soy curls take on the chicken-like flavor in the broth as well as some of the spices.

Green Chilis add so much spicy chili flavor. I used two small cans of green chilis and also added in two diced jalapenos. So tasty!

Vegetable Broth adds lots of flavor, too. I used a lighter brown/yellow vegetable broth. Those seem to be more “chicken” flavored while the dark brown ones seem more “beefy.” Maybe that’s just me. As always, use the ingredients you like (and leave out the ones you don’t).

Spices are used to add some heat and also to enhance the chicken-like flavor. Some are kind of unexpected. Onion powder and garlic powder are expected in any recipe but it’s nutritional yeast that adds a great deal of the chicken-like taste. Sage, thyme, cumin, red pepper flakes, a bit of chili powder, and a pinch of cayenne are also used.

Corn Kernels add both flavor and texture. Canned, frozen, or fresh works really well here.

What are Soy Curls?

Soy curls are dehydrated chunks of soy, basically. They come as hard chunks that seem like they couldn’t possibly be appealing, but when rehydrated they resembled the flavor and texture of chicken. They’re very high in protein but low in fat. Butler Soy Curls are dried at low temperatures and contain no chemicals, additives, or preservatives. They take on the flavor of whatever they’re being cooked with, much like tofu will do. They’re a great addition to a vegan kitchen. The bags of dehydrated soy curls will keep on the shelf for weeks. For long-term storage, they can be tossed in the freezer. rehydrating these is as easy as covering them in water or broth for 10 minutes.

Vegan White Chicken Chili in the Slow Cooker

I made this recipe in the slow cooker and it was wonderful. It’s so easy. Just add all the ingredients to the slow cooker or crock pot and heat on low for 6-8 hours or on high for 1 12 to 2 hours.

Vegan White Chicken Chili on the Stove Top

This recipe is also easy to make on the stovetop. Just add all the ingredients to a large, heavy soup pot and simmer everything for about 35 minutes.

Toppings for Vegan Chili

Cilantro is a leafy green herb that’s found in most groceries in the produce department. It’s absolutely yummy. Whether you like cilantro is genetically determined. To some people, cilantro tastes like soap. To me, it’s one of the most delightful herbs to add to just about anything.

Avocado adds creamy chunks of delicate flavor. It’s delicious on its own but really adds a great deal of taste and texture here.

Green Onion is tasty and pretty sliced and added as a garnish.

Plant-Based Yogurt is creamy, tangy, and a great addition here. It’s much like a vegan sour cream, which can be used here as well. When buying vegan yogurt for any savory dish, make sure you look for the plain and unsweetened variety. The vanilla and/or sweetened versions are delicious on their own or in sweet recipes but not in this dish!

Lime and Lime Zest add a bright dash of yummy acidity. It’s perfect.

Plant-Based Cheese is also a super delicious addition to this chili. Just add a bit of any vegan cheese shreds and stir in. I like Daiya brand cheddar here but any vegan cheese shreds are going to be tasty.

Other Vegan Chili Recipes

Vegan Turkey and Sweet Potato Chili
Sweet Potato Chili in the Instant Pot
Best Vegan Chili Ever

Yield: 10 servings

Vegan White Chicken Chili

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Vegan White Chicken Chili is savory, spicy, creamy, and delicious. Full of vegan "chicken" chunks, white beans, corn, and green chilis. It's so tasty and super hearty. This easy-to-make chili is wonderful for dinner. Toppings like cilantro, avocado, and lime add even more flavor!

Prep Time 15 minutes

Stovetop Cook Time 35 minutes

Slow Cooker Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

Chili Ingredients

• 2 cups dried soy curls
• 4-6 cups vegetable broth
• 3/4 cup sliced onion
• 1 can (15 oz) cannellini beans
• 1 can (15 oz) navy beans
• 1 can (15 oz) great norther beans
• 1 can (15 oz) butter beans
• 1 cup corn kernels
• 2 cans (4 oz) green chilis
• 2 jalepen peppers, diced
• 3 tablespoons nutritional yeast
• 2 tablespoons onion powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 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

Toppings

• Chopped Cilantro
• Chopped Avocado
• Sliced Green Onions
• Crushed red Pepper Flakes
• Vegan Plain Unsweetened Ypgurt
• Plant-Based Cheese Shreds
• Crushed Red Pepper Flakes
• Lime Juice and Zest

Instructions

1. Rehydrate the soy curls by covering them with 2 cups of hot water. Let the soy curls soak for 15 minutes
2. Slow Cooker: Add all chili ingredients to a large-capacity slow cooker and cook for 6-8 hours on low or 2 hours on high.
3. Stove-Top: Add all chili ingredients to a large heavy-bottomed soup pot and simmer for about 2 hours until the beans are tender.
4. Make the chili creamier by lightly smashing some of the cooked beans in the pot.
5. Top with chopped cilantro, sliced jalapenos, chopped avocado, sliced green onions, vegan plain unsweetened yogurt, and/or vegan cheese shreds. Add crushed red pepper flakes, hot sauce, etc. Add a squirt or two of fresh lime and some lime zest.
6. Enjoy!
7. This chili can be stored in an air-tight container in the fridge for up to a few days or in a freezer proof container for up to a few months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  All-Clad SD700450 Programmable Oval-Shaped Slow Cooker with Black Ceramic Insert and Glass Lid, 6.5-Quart, Silver
• 
  OXO Good Grips Stainless Steel Spoon
• 
  Butler Soy Curls, 8 oz. Bags (Pack of 6)
• 
  Amazon brand - Happy Belly Veggie Ready to Serve Broth, 32 Ounce
• 
  Ortega Fire Roasted Diced Green Chiles, Mild, 4 oz (Pack of 12)

XO Lisa V

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.