Vegan White Chicken Chili
Make this creamy, hearty Vegan White Chicken Chili! Packed with plant-based protein, bold flavors, and easy steps for a cozy, delicious meal.
Ingredients
- 1 ½ cups vegan chicken strips or 1 block of firm tofu cubed
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cans 15 oz each white beans (cannellini or navy), drained and rinsed
- 2 cups vegetable broth
- 1 can 4 oz diced green chilies
- 1 cup coconut milk or cashew cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 lime juiced
- Fresh cilantro chopped (for garnish)
- Optional toppings: avocado slices dairy-free sour cream, tortilla strips, or jalapeños
Instructions
- Warm a splash of olive oil in a big pot or Dutch oven over medium heat. Stir in the diced onion and garlic, cooking for 3-4 minutes until they’re soft and smell amazing.
- Stir in the ground cumin, coriander, smoked paprika, and diced green chilies. Let it cook for a minute so the spices can release their flavor.
- Add the vegetable broth and white beans to the pot, give it a good stir, and bring it to a gentle simmer.
- Add the vegan chicken strips or cubed tofu. Stir to coat them in the flavorful broth. Let the mixture simmer for 10-15 minutes.
- Stir in the coconut milk or cashew cream, and let the chili thicken slightly for about 5-7 minutes. For an extra creamy consistency, blend a portion of the chili using an immersion blender and return it to the pot.
- Stir in the lime juice and adjust the seasoning with salt and black pepper to taste.
- Ladle the chili into bowls and garnish with fresh cilantro and your favorite toppings. Serve hot and enjoy!
Notes
- Substitutions: You can replace vegan chicken with chickpeas, jackfruit, or tempeh for a variation.
- Spice Level: Adjust the amount of green chilies or add red pepper flakes for more heat.
- Storage: Keep any leftovers in a sealed container in the fridge for up to four days, or freeze them for as long as three months.