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4.82 stars (22 ratings)

Vegan White Chili (Creamy and Hearty!)

Warm up with this flavorful Vegan White Chili, made with white beans, soy curls (or your favorite vegan chicken) and a rich, creamy broth. A perfect alternative to the usual tomato based chili!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 339kcal
Author: Nora Taylor

Ingredients

  • 4 ounces soy curls (half a bag)*
  • 1 tablespoon olive oil
  • 1 small white onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups no chicken broth or vegetable broth
  • (2) 15-ounce cans great northern beans, drained and rinsed
  • 7 ounce can diced green chiles
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups frozen corn
  • 1/2 teaspoon salt, or to taste
  • few shakes black pepper
  • 1 tablespoon fresh lime juice
  • 3/4 cup vegan sour cream*

For serving

  • chopped fresh cilantro, shredded vegan cheese, avocado, tortilla chips, vegan sour cream, sliced jalapeños, lime wedges

Instructions

Prepare the soy curls

  • In a large bowl, add the dehydrated soy curls and cover with about 3 cups of warm water. Let them soak for 10 minutes until they have grown in size and softened.
  • Drain in a colander and squeeze any excess water from the pieces using your hands. Chop the soy curls into smaller pieces, or simply use your hands to tear them smaller. Set aside.

Make the chili

  • Heat the olive oil in a large pot over medium heat, then add the onion and sauté for 3-4 minutes. Add the garlic and cook for 1 more minute, until fragrant.
  • Add the broth, drained and rinsed beans, diced green chiles, cumin, oregano and cayenne pepper. Bring mixture to a boil then reduce the heat and simmer for 10 minutes.
  • Use an immersion blender a few times to slightly thicken the chili, but make sure to leave plenty of texture. You can skip this part if you don't have an immersion blender, or use a potato masher to mash some of the chili a little bit. This makes the chili creamier.
  • Stir in the soy curls and corn and cook for 5 minutes, then add salt and pepper to taste, along with the lime juice. Stir in the vegan sour cream.
  • Portion in bowls and serve with any desired toppings. Enjoy!

Notes

  1. Vegan "chicken" choices - You can also use tofurky chik'n (1 package) or any other vegan chicken, chopped small. 
  2. I used tofutti vegan sour cream to make it creamy, but you could use another brand, or even 3/4 cup full fat coconut milk or vegan creamer, for creaminess. Or leave it out for a less creamy chili.
  3. Slow cooker - After rehydrating the soy curls, simply add everything (except the toppings) to a slow cooker and stir. Cook on low for 6 hours. Use an immersion blender a to blend a few times.
  4. Instant pot - After rehydrating the soy curls, turn the Instant Pot to sauté and sauté the onion until translucent, followed by the garlic for a minute. Turn it off for a moment, and add all the other ingredients except the vegan sour cream. Cook on high pressure for 5 minutes. Do a quick release, blend a few times with an immersion blender, stir in the sour cream and serve.

Nutrition

Serving: 1of 4 servings | Calories: 339kcal | Carbohydrates: 44g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 1648mg | Potassium: 301mg | Fiber: 8g | Sugar: 9g | Vitamin A: 634IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 5mg