Vegetarian White Chicken Chili
Indulge in the comforting and flavorful twist of Vegetarian White Chicken Chili, a hearty plant-based recipe perfect for chilly nights or nourishing family dinners. This vegan-friendly take on a classic features tender plant-based chicken substitute, creamy white beans, and sweet corn simmered in a robust, spice-infused broth with earthy cumin, smoked paprika, and zesty green chilies. The creamy texture comes from plant-based cream cheese or cashew cream, adding velvety richness to every spoonful. Finished with fresh lime juice and cilantro for a burst of freshness, this easy-to-make chili is ready in just under an hour and serves as the ultimate crowd-pleaser. Customize it with toppings like diced avocado, tortilla chips, or dairy-free cheese for added flair. Perfect for meal prep or weeknight cooking, this Vegetarian White Chicken Chili is both satisfying and packed with bold flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 4 cups vegetable broth
- 1 4-ounce can canned diced green chilies
- 3 cups cooked or canned white beans (such as cannellini or great Northern beans), rinsed and drained
- 2 cups plant-based chicken substitute, shredded or diced
- 1 cup frozen corn kernels
- 4 ounces plant-based cream cheese or plain cashew cream
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- to taste salt
- to taste black pepper
- optional toppings: diced avocado, shredded plant-based cheese, tortilla chips, extra cilantro
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes or until softened.
Add the minced garlic and chopped jalapeño to the pot. Sauté for an additional 2 minutes until fragrant.
Stir in the ground cumin, ground coriander, dried oregano, and smoked paprika. Cook for 1 minute to toast the spices and release their flavors.
Pour in the vegetable broth and add the canned green chilies. Bring to a gentle simmer.
Add the white beans, plant-based chicken substitute, and corn kernels to the pot. Stir well to combine.
Reduce the heat to low and stir in the plant-based cream cheese or cashew cream until it melts and the chili becomes creamy.
Simmer the chili for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt and black pepper to taste.
Serve the chili hot in bowls. Add optional toppings like diced avocado, shredded plant-based cheese, tortilla chips, or extra cilantro if desired.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7373 mg | 321% | |
| Total Carbohydrate | 275.3 g | 100% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 45.3 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6085 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.
