Vegan White Bean Chicken Chili
Warm up your taste buds with this hearty Vegan White Bean Chicken Chili, an irresistible plant-based twist on a classic comfort food. Packed with creamy great northern and cannellini beans, tender vegan chicken strips, and a bold blend of spices like smoked paprika and chili powder, this dish delivers all the satisfying flavors you expect from chili, without the meat. Enhanced with nutritional yeast and unsweetened almond milk for a rich depth, and brought to life with a hit of fresh lime and cilantro, it’s perfect for cozy dinners or meal prep. Ready in under 45 minutes, this dairy-free, protein-rich recipe is simple to make and sure to delight vegans and meat-eaters alike. Try serving it with warm tortilla chips or crusty bread for a complete meal that’s as comforting as it is nutritious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 4 ounces Green chiles (canned, mild)
- 8 ounces Vegan chicken strips
- 2 15-ounce cans Great northern beans, drained and rinsed
- 1 15-ounce can Cannellini beans, drained and rinsed
- 1.5 cups Unsweetened almond milk
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Nutritional yeast
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 lime Fresh lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced green bell pepper, and cook for another 2-3 minutes, until the vegetables begin to soften.
Add the canned green chiles and stir well to combine.
Add the vegan chicken strips to the pot, allowing them to brown slightly for 4-5 minutes.
Stir in the great northern beans and cannellini beans, followed by the almond milk and vegetable broth.
Add the nutritional yeast, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper to the pot. Stir well to ensure the spices are evenly distributed.
Bring the chili to a gentle simmer over medium heat, stirring occasionally. Lower the heat to medium-low and let it simmer for 20 minutes to allow the flavors to meld.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or spices to taste.
Serve the chili warm, garnished with fresh chopped cilantro and a squeeze of lime juice, if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 21.7 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1508 mg | 116% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6043 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
