🎉 Introduction
Vegan White Chicken Chili delivers everything people love about classic white chili—creamy texture, warming spices, and hearty satisfaction—without any meat or dairy. This plant-based version uses tender beans, aromatic vegetables, and a rich, velvety broth to create a cozy bowl that’s nourishing and deeply flavorful.
It’s perfect for weeknight dinners, meal prep, and cold-weather comfort, and it’s gentle enough for the whole family while still being crave-worthy. No alcohol, no pork, and no shortcuts—just smart ingredients and technique that build a chili you’ll want to make again and again.
🧰 Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender (optional, for extra creaminess)
🛒 Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chili Body
- 2 cans cannellini beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can mild green chiles
- 4 cups vegetable broth
- 1 cup unsweetened plant-based cream (oat, cashew, or soy)
Finish & Toppings
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Avocado slices (optional)
- Tortilla strips or crushed tortilla chips (optional)
These ingredients create a chili that’s creamy, savory, gently spiced, and deeply comforting.
👩🍳 Directions
Step 1:
Heat olive oil in a large pot over medium heat.
Step 2:
Add the diced onion and cook for 4–5 minutes until soft and translucent.
Step 3:
Stir in the garlic and cook for 30 seconds until fragrant.
Step 4:
Add cumin, coriander, oregano, smoked paprika, salt, and black pepper. Stir for 1 minute to bloom the spices.
Step 5:
Add the cannellini beans, chickpeas, and green chiles. Stir to coat with the spices.
Step 6:
Pour in the vegetable broth and bring to a gentle simmer.
Step 7:
Reduce heat to low and simmer uncovered for 15 minutes.
Step 8 (Optional for Extra Creaminess):
Transfer 1½ cups of the chili (mostly beans and broth) to a blender. Blend until smooth, then return to the pot.
Step 9:
Stir in the plant-based cream and simmer for another 5 minutes.
Step 10:
Add lime juice and fresh cilantro.
Step 11:
Taste and adjust seasoning if needed.
Step 12:
Remove from heat and let rest for 5 minutes before serving.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: About 35 minutes
Ideal for cozy dinners and make-ahead meals.
🧊 Storage & Reheating
Storage:
- Refrigerate in an airtight container for up to 4 days
Freezing:
- Freeze for up to 2 months
Reheating:
- Reheat gently on the stovetop, adding a splash of broth if needed
🥄 Variations
- Extra protein: Add more chickpeas or white beans
- Spicy: Add extra chili flakes or jalapeño
- Veggie-loaded: Add corn or zucchini
- Ultra creamy: Blend a larger portion of the chili
- Herb-forward: Add fresh parsley along with cilantro
Each option keeps the chili flexible, filling, and satisfying.
❓ 10 FAQs
- Why is it called white chili?
It uses white beans and a light-colored creamy broth. - Is this really filling without meat?
Yes, beans provide protein and fiber. - Is it spicy?
Mild, easily adjustable. - Can kids eat this?
Yes, it’s family-friendly. - What makes it creamy without dairy?
Plant-based cream and blended beans. - Is it gluten-free?
Yes, naturally gluten-free. - Can I meal prep this?
Absolutely—it tastes better the next day. - Can I use only one type of bean?
Yes, white beans alone work well. - Does it thicken as it sits?
Yes, add broth when reheating. - What pairs well with it?
Rice, tortillas, or a fresh salad.
🏁 Conclusion
Vegan White Chicken Chili is proof that plant-based comfort food can be just as rich and satisfying as the classic. Creamy, warming, and packed with flavor, it’s a bowl that delivers comfort without compromise.
Once you try it, it’s guaranteed to become a staple.
Vegan White Chicken Chili – Creamy, Comforting Plant-Based Chili with Big Flavor
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add cumin, coriander, oregano, smoked paprika, salt, and black pepper. Stir for 1 minute to bloom the spices.
- Add the cannellini beans, chickpeas, and green chiles. Stir to coat with the spices.
- Pour in the vegetable broth and bring to a gentle simmer.
- Reduce heat to low and simmer uncovered for 15 minutes.
- Transfer 1½ cups of the chili (mostly beans and broth) to a blender. Blend until smooth, then return to the pot.
- Stir in the plant-based cream and simmer for another 5 minutes.
- Add lime juice and fresh cilantro.
- Taste and adjust seasoning if needed.
- Remove from heat and let rest for 5 minutes before serving.
Notes
It uses white beans and a light-colored creamy broth. Is this really filling without meat?
Yes, beans provide protein and fiber. Is it spicy?
Mild, easily adjustable. Can kids eat this?
Yes, it’s family-friendly. What makes it creamy without dairy?
Plant-based cream and blended beans. Is it gluten-free?
Yes, naturally gluten-free. Can I meal prep this?
Absolutely—it tastes better the next day. Can I use only one type of bean?
Yes, white beans alone work well. Does it thicken as it sits?
Yes, add broth when reheating. What pairs well with it?
Rice, tortillas, or a fresh salad. 🏁 Conclusion Vegan White Chicken Chili is proof that plant-based comfort food can be just as rich and satisfying as the classic. Creamy, warming, and packed with flavor, it’s a bowl that delivers comfort without compromise. Once you try it, it’s guaranteed to become a staple.
