Vegan White Chicken Chili
Easily whip up this Vegan White Chicken Chili on busy weeknights in the fall or anytime of year! It is so hearty, thick, and creamy. Feel free to add-in any extra veggies you like or kick up the heat with extra spice!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 6
Calories: 413kcal
Equipment
- large pot with a fitted lid
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 jalapeño, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups vegetable broth, or no-chicken bouillon+water, (710ml)
- (2) 15 oz cans of white beans, drained and rinsed, (850g)
- 4 oz can of fire roasted green chilies, (113g)
- 1 cup frozen corn, (165g)
- 8 oz vegan cream cheese, (227g)
- 8 oz frozen vegan chicken pieces, (227g)
- 1/4 cup fresh cilantro, chopped, (8g)
- 1/2 lime, juiced
- optional topping ideas: crushed corn chips, jalapeño slices, avocado, vegan cheese, cilantro
Instructions
- Heat a large pot to medium-high. Once heated, add the oil, then the onions, poblano, and jalapeño. Sauté them until they are softened for about 4-5 minutes.
- Add the garlic and seasoning. Stir this for a couple of minutes until it becomes fragrant.
- Add a little of the broth to deglaze the pan by scraping at anything that's stuck to the bottom. Then add the remaining broth, bouillon, beans, and green chilies. Bring this to a boil, then reduce it to medium-low. Cover it and let it cook for 15 minutes, stirring occasionally.
- Stir in the frozen vegan chicken pieces, frozen corn, and vegan cream cheese. Let it cook (covered) for 5-10 more minutes or until heated through.
- Take the pot off the heat and stir in the lime juice and cilantro. Enjoy it with your favorite toppings such as crushed tortilla chips, avocados, cilantro, and jalapeños.
Video
Notes
-
- It helps to prepare the ingredients ahead of time because this chili cooks fast.
- Keep the corn and vegan chicken in the freezer so that they maintain a crisp texture.
- Use a masher or immersion blender if you want a thicker consistency.
- If you want a thinner soup-like consistency, add more broth or use less vegan cream cheese.
Nutrition
Calories: 413kcal | Carbohydrates: 40.7g | Protein: 11.1g | Fat: 3.9g | Saturated Fat: 0.9g | Sodium: 453mg | Potassium: 855mg | Fiber: 15.7g | Sugar: 10.9g | Calcium: 121mg | Iron: 5mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.