Vegan White Chicken Chili
Warm up with this hearty and comforting Vegan White Chicken Chili, a delicious plant-based twist on the classic dish. Packed with bold flavors and nourishing ingredients, this recipe swaps traditional chicken for tender, shredded jackfruit, making it both vegan and satisfying. A creamy base of full-fat coconut milk perfectly complements the earthy blend of cumin, smoked paprika, and oregano, while cannellini beans and sweet corn add texture and protein. This easy, one-pot meal is ready in just 45 minutes, and with optional toppings like fresh cilantro and crunchy tortilla chips, it's perfect for a cozy weeknight dinner or game day spread. Ideal for those craving a flavorful, dairy-free chili that delivers a wholesome alternative to traditional comfort food, this Vegan White Chicken Chili is guaranteed to please vegans and meat-lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, seeded and diced (optional)
- 4 ounces canned green chiles
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups jackfruit, drained and shredded
- 4 cups vegetable broth
- 2 cups cannellini beans, drained and rinsed
- 1 cup frozen corn
- 1 cup coconut milk (full-fat)
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and jalapeño (if using) and cook for 1-2 minutes, until fragrant.
Add the canned green chiles, ground cumin, smoked paprika, and dried oregano. Stir and cook for 1 minute to toast the spices.
Add the shredded jackfruit to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
Add the cannellini beans and frozen corn. Stir well and let simmer for 15 minutes.
Stir in the coconut milk and lime juice. Cook for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle the chili into bowls and garnish with fresh cilantro, if desired.
Serve with tortilla chips or your favorite crusty bread.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 132.9 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7134 mg | 152% | |
*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.
