Vegan White Chicken Chili
April 27, 2023
Good afternoon and happy Thursday, folks! Today I’m sharing my recipe for a vegan white chicken chili with you all. My family and I enjoy having traditional tomato and bean chili pretty regularly but I wanted to switch it up and make this variation instead!
This is the perfect weeknight meal and would also work well in a slow cooker. If you go that route, just pan-sear the chicken right before serving. It’s a pretty straightforward recipe and is ready in 20 minutes!!
Instead of using red beans, tomatoes, and the occasional use of ground impossible meat as I do on normal chili nights. for this vegan white chicken chili I used cannellini beans, chickpeas, and store-bought vegan chicken by Daring. I also loved using the canned chilies and fresh oregano for this dish; they really make a difference in the flavor punch!
The great thing about this particular brand of vegan chicken is that it’s almost everywhere, in grocery stores’ frozen sections nationwide. It thaws rapidly and sears beautifully and really absorbs whatever you season it with! And a special bonus is that it’s GLUTEN-FREE! This means my husband can also enjoy it with us! So often he has to forgo the faux meats. For this vegan white chicken chili recipe, I pan-seared it with freshly squeezed lime juice and chopped cilantro. So check out Daring chicken if you haven’t yet!
Y’all know I’m obsessed with Better than Bouillon and of course, I’m using their no-chicken broth in this recipe. But any vegetable broth will work fine! For the sour cream, I useTofutti brand, as it’s my kid’s favorite and is so easily found in stores. Feel free to use whichever brand is your favorite.
Vegan White Chicken Chili
Ingredients
- 2 T olive or grapeseed oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 cups vegetable or no-chicken broth
- 2 cans cannellini beans drained
- 1 can chickpeas drained
- 1 7 oz can mild green chilies drained and diced
- 3 T nutritional yeast
- 1 tsp cumin
- 1/2 tsp paprika
- 1 sprig fresh oregano chopped or torn by hand
- 1 pckg Daring vegan chicken, plain thawed and roughly chopped
- 2 T fresh lime juice
- 2 T chopped fresh cilantro (plus more for serving)
- 6 oz. vegan sour cream
- 1/2 cup vegan cheddar shreds optional
- Fritos or Tortilla Chips
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and saute for 5 minutes. Add minced garlic and saute for 1 minute more.
- Add broth, beans, green chilies, nutritional yeast, cumin, paprika, and oregano. Bring mixture just to a boil then reduce heat to medium-low and simmer 10 minutes.
- Saute the vegan chicken in oil in a separate pan over medium heat. Add lime juice and cover, stirring occasionally. We want the meat to get a bit crispy and lightly browned. When satisfied with the color and crispness, add in chopped cilantro and remove from heat.
- Add 1/4 of the chili to a blender and blend it thoroughly. Add it back into the pot and then add the sour cream and stir. Divvy up the chili into bowls. Top with a generous portion of vegan chicken, cilantro, and cheese. Serve with sliced limes and Fritos or tortilla chips.
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