Introduction

This hearty vegan white chili is packed with flavorful ingredients like soy curls, white beans, and green salsa. It’s a comforting, protein-rich dish perfect for chilly days or anytime you crave a satisfying, plant-based meal.

A close-up of a large white pot with orange handles filled with thick, creamy soup. The soup is light greenish-yellow with visible chunks of corn, white beans, small pieces of green bell pepper, and strips of beige chicken mixed evenly throughout. A wooden spoon is stirring the soup, resting in the pot. The pot is placed on a wooden surface with a red and white checkered cloth in the background. The texture of the soup looks smooth and hearty. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups dehydrated soy curls
1 tablespoon olive oil (optional)
1 medium yellow onion, diced
1 green pepper, diced or a couple jalapenos diced (seeded or not for more heat)
3 to 5 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon ancho chili powder
1/2 teaspoon dried oregano
4 cups vegan chicken broth (or water with 1.5 tablespoons no chicken vegetarian soup base, or quality veggie broth)
2 cans (15 oz each) white beans, rinsed and drained (cannellini, great northern, or navy beans)
1 1/2 cups green salsa (salsa verde)
1 can (4 oz) diced green chilies
1 can (12 oz) corn
Cashew cream (optional): 1/3 cup raw cashews + 1/4 cup water blended smooth
Salt and black pepper to taste
Chopped fresh cilantro and lime wedges for serving
Tortilla chips, sliced avocado, pickled jalapenos, more green salsa, hot sauce, vegan sour cream, shredded vegan cheese (optional toppings)

Instructions

Step 1: Rehydrate the soy curls by placing them in a medium bowl, breaking them into smaller pieces with your hands. Cover with hot water or vegetable broth and let soak for 8 to 10 minutes. Drain and squeeze out excess liquid, then set aside.
Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat (if using). Add the diced onion and green pepper or jalapenos and sauté for about 5 minutes until softened. Stir in the garlic, rehydrated soy curls, cumin, chili powder, ancho chili powder, and dried oregano. Cook for 1 minute to toast the spices.
Step 3: Pour in the vegan chicken broth, then add the rinsed white beans, green salsa, diced green chilies, and corn. Bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer for 15 minutes, allowing the flavors to meld.
Step 4: Meanwhile, if using cashew cream, blend the raw cashews and water in a small blender until smooth and creamy.
Step 5: Uncover the chili and stir in the cashew cream if using. Simmer uncovered over medium heat for 5 minutes to thicken slightly. Season with salt and black pepper to taste.
Step 6: Ladle the chili into bowls and garnish with fresh cilantro, lime wedges, and any additional toppings you prefer, such as avocado, tortilla chips, or vegan sour cream. Enjoy warm!

Tips & Variations

For a spicier chili, leave the jalapeno seeds in or add extra hot sauce.
If you don’t have soy curls, use chopped firm tofu or tempeh as a substitute.
Green salsa can be substituted with tomatillo salsa or your favorite mild salsa verde.
Skip the cashew cream for a lighter chili or use coconut milk for a different creamy texture.
This chili works well in an Instant Pot or slow cooker—just adjust cooking times accordingly.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The chili may thicken when chilled; add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Two white bowls sit on a wooden surface with a white marbled texture, each filled with creamy light beige soup mixed with white beans, yellow corn kernels, and pieces of chicken. Each bowl is topped with two slices of light green avocado and a small bunch of fresh bright green cilantro leaves. The soup's surface has a sprinkle of black pepper. Around the bowls, there are sprigs of cilantro, a silver spoon, and a wedge of lime, all adding more green and metallic colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and salsa ingredients. Always check labels to be sure.

Is it possible to freeze the vegan white chili?

Yes, you can freeze the chili in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating. If using cashew cream, add it fresh after reheating for the best texture.