Name: Vegan White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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When the days grow colder, and you’re craving something hearty yet wholesome, there’s nothing better than a steaming bowl of chilli. This vegan white chicken chilli is my ultimate comfort food — creamy, flavorful, and utterly satisfying. It’s one of those recipes I turn to when I need a warm hug in a bowl. Whether you’re a seasoned plant-based eater or just starting your vegan journey, I’m confident this dish will also become a favourite in your home. Let me share exactly how I put it together!

Why You’ll Love This Vegan White Chicken Chili

Trust me; this isn’t just chilli; it’s a game-changer for cosy nights and busy days. Here’s why I’m so in love with this recipe:

Hearty and Filling: This chilli contains plant-based protein, creamy textures, and bold flavours. It always leaves me feeling nourished and satisfied.
Diet-Friendly: It’s perfect if you’re vegan, gluten-free, or dairy-free. I love that it caters to different dietary needs without compromising on taste.
Quick and Easy: I’m all about one-pot meals, and this chilli is a breeze to make with minimal cleanup.
Ultimate Comfort Food: On chilly evenings or when I’m meal-prepping for the week, this dish hits the spot every single time.

Picture this: you’re curled up on the couch with a big bowl of this creamy chilli, a cosy blanket, and your favourite show. Sounds perfect, right? That’s exactly how I feel every time I make it.

Ingredients for Vegan White Chicken Chili

Let me tell you, this recipe is all about simple ingredients coming together to create magic. Here’s what you’ll need:

Vegan Protein Sources: I usually go for store-bought vegan chicken strips, but tofu works great, too, if you’re in the mood for something different.
Base Ingredients: White beans (I love using cannellini or navy beans), vegetable broth, and green chillies.
Creamy Elements: Coconut milk or cashew cream adds such a luxurious texture.
Flavour Boosters: Garlic, onion, cumin, coriander, smoked paprika, and a squeeze of fresh lime juice for a zesty finish.
Optional Toppings: My go-to toppings are fresh cilantro, avocado slices, dairy-free sour cream, and crunchy tortilla strips. If I’m feeling adventurous, I’ll add some jalapeño slices for an extra kick.

Each ingredient adds something special to the dish. It’s a balance of creamy, tangy, and spicy flavours that come together beautifully.

How to Make Vegan White Chicken Chili

This recipe is so easy, and I’ve perfected it over time. I’ll guide you through each step, one at a time, to make it super easy for you.

1. Sauté the Aromatics

I always start by heating a large pot or Dutch oven over medium heat. A drizzle of olive oil, followed by diced onion and minced garlic, fills my kitchen with the most amazing aroma.

2. Build the Flavor Base

Next, I stir in green chillies, ground cumin, coriander, and smoked paprika. Letting the spices bloom for a minute or so makes all the difference.

3. Add Base Ingredients

Then it’s time to pour in the vegetable broth and toss the white beans. I give everything a good stir and let it simmer gently.

4. Incorporate Vegan Protein

I add my vegan chicken strips or tofu at this point, ensuring they soak up all the delicious flavours. A quick 10-15 minute simmer does the trick.

5. Create the Creamy Texture

This is my favourite part! I stir in coconut milk or cashew cream, and suddenly, the chilli transforms into a rich, velvety masterpiece. Sometimes, I blend some chilli for an even creamier texture.

6. Finish with Freshness

Just before serving, I squeeze in fresh lime juice and adjust the seasoning. It’s like the cherry on top — bright and zesty!

Every time I make this, I’m amazed at how such simple steps can create something so delicious.

Tips for the Best Vegan White Chicken Chili

Over the years, I’ve learned a few tricks to make this recipe even better. Here are my top tips:

High-Quality Ingredients: A good vegetable broth makes all the difference. I always keep my favourite brand on hand.
Blend for Creaminess: Blending a portion of the chilli takes the texture to the next level without needing extra cream.
Adjust Spices: Feel free to play around with the spice level. I love adding extra smoked paprika for a deeper flavour.
Toppings Matter: The toppings are the finishing touch. Don’t skip them! They add texture and flavour and make the dish look so inviting.

Follow these tips, and you’ll have a chilli that tastes as if it came from a gourmet kitchen.

Serving and Suggestions

This chilli is a versatile dish, and I’ve found many ways to enjoy it. Here are a few ideas:

Serving Ideas

I love serving it in big bowls with fresh cilantro, lime wedges, and crunchy tortilla strips. It’s like a little fiesta in a bowl.
Pair it with warm vegan cornbread or crusty bread. Perfect for soaking up every last drop!
Add roasted vegetables or a crisp green salad to round out the meal.

Pairing Recommendations

This chilli goes great with a refreshing drink like iced tea or sparkling water with a splash of lime.
Sometimes, I serve it alongside guacamole and chips for a fun Tex-Mex vibe.

Perfect for Any Occasion

It’s my go-to for family dinners, meal prep, and even potluck gatherings. It’s always a hit!

Seriously, you can’t go wrong with this dish. It’s comfort food at its best.

FAQs About Vegan White Chicken Chili

Is it possible to prepare this recipe in a slow cooker?

Absolutely! I enjoy making this in my slow cooker. Combine all the ingredients (except the coconut milk and lime juice) and cook on low for 6-8 hours or high for 3-4 hours. Add the coconut milk and lime juice during the final 30 minutes of cooking.

What can I use as a substitute for vegan chicken?

I’ll use tofu, tempeh, jackfruit, or chickpeas if I don’t have vegan chicken. They’re all great options.

How do I store and reheat leftovers?

Leftovers are a lifesaver! I store the chili in an airtight container in the fridge for up to 4 days. I use the stovetop on low heat to reheat or pop it in the microwave in 1-minute increments.

Is this chili freezer-friendly?

Yes! I often freeze individual portions in airtight containers. When I’m ready to eat, I let it thaw in the fridge overnight and reheat it as usual. It’s perfect for busy days.

Conclusion Vegan White Chicken Chili

There’s something magical about a recipe that combines simplicity, comfort, and health in every bite. This vegan white chicken chili does just that, and it’s become a staple in my kitchen. So why not give it a try? I promise it’s worth it.

I’d love to hear how your chili turns out! I’d love to hear about your experience! Leave a comment below or tag me on social media to share your creations! And if you know someone who’d enjoy this recipe, don’t forget to share it with them. Let’s spread the love for plant-based comfort food together!