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Vegan White Chili Recipe

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★★★★★

4.9 from 102 reviews

This Vegan White Chili is a comforting, protein-packed dish featuring rehydrated soy curls, white beans, corn, and green salsa simmered in a flavorful blend of spices and vegan chicken broth. It’s enhanced with optional creamy cashew cream and topped with fresh cilantro, lime, and your choice of vegan garnishes, perfect for a hearty plant-based meal.

Ingredients

Scale

Main Ingredients

  • 2 cups dehydrated Soy curls (see notes for substitutions)
  • 1 tablespoon olive oil (optional)
  • 1 medium yellow onion, diced
  • 1 green pepper, diced or 2 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 (water + 1.5 tablespoons no chicken vegetarian soup base) or good quality vegetable broth or organic paste/cubes
  • 2 (15 oz) cans white beans, rinsed and drained (cannellini, great northern, or navy beans)
  • 1 and 1/2 cups green salsa (salsa verde)
  • 1 (4 oz) can diced green chilies
  • 1 (12 oz) can corn, drained

Cashew Cream (Optional)

  • 1/3 cup raw cashews
  • 1/4 cup water

Toppings (Optional)

  • Salt and black pepper to taste
  • Chopped fresh cilantro
  • Lime wedges
  • Tortilla chips
  • Sliced avocado
  • Pickled jalapenos
  • More green salsa
  • Hot sauce
  • Vegan sour cream
  • Shredded vegan cheese

Instructions

  1. Rehydrate Soy Curls: Place the soy curls in a medium bowl. Break them into smaller pieces by hand or plan to chop after rehydration. Cover with hot water or vegetable broth and let sit for 8 to 10 minutes. Drain and squeeze out excess liquid, then set aside.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green pepper or jalapenos. Sauté for about 5 minutes until softened. Add chopped garlic, rehydrated soy curls, cumin, chili powder, ancho chili powder, and oregano. Stir and cook for about 1 minute until fragrant.
  3. Add Remaining Ingredients and Simmer: Pour in the vegan chicken broth or vegetable broth, drained white beans, green salsa, diced green chilies, and corn. Bring the mixture to a boil, then cover and reduce heat to medium-low. Let it simmer gently for 15 minutes.
  4. Prepare Cashew Cream: While the chili simmers, blend raw cashews and water in a small blender or Nutribullet until completely smooth and creamy.
  5. Finish Chili: Uncover the chili pot and stir in the cashew cream if using. Continue to simmer uncovered over medium heat for 5 minutes to let the chili thicken slightly. Season with salt and black pepper to taste.
  6. Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro, lime wedges, and any other preferred toppings such as tortilla chips, sliced avocado, pickled jalapenos, extra salsa, hot sauce, vegan sour cream, or shredded vegan cheese. Enjoy your hearty vegan white chili!

Notes

  • Soy curls can be substituted with other textured vegetable protein or rehydrated TVP chunks if preferred.
  • The olive oil is optional; you can sauté the vegetables in a little broth for an oil-free version.
  • If you don’t have vegan chicken broth, use a good quality vegetable broth or make your own with veggies and seasonings.
  • Green salsa or salsa verde can be store-bought or homemade.
  • Cashew cream is optional but adds a creamy richness to the chili; omit for a lighter version.
  • Instant Pot and Crockpot adaptations are possible: For Instant Pot, use sauté mode to cook aromatics, add all ingredients, and pressure cook for 10 minutes; for Crockpot, combine all ingredients and cook on low for 6-8 hours. Add cashew cream after cooking.
  • This chili stores well and tastes even better the next day.

Keywords: vegan white chili, vegan chili recipe, soy curls chili, plant-based chili, white bean chili, dairy-free chili, vegan comfort food

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