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    Home » Recipes » Soups

    Creamy Vegan White Chili

    Published: Oct 11, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Vegan White Chili is the perfect cozy soup for the chili lover. Made with simple ingredients like white beans, cashew cream, corn, potatoes, green chilis and your favorite vegan chicken. I'll show you how to make it on the stove, instant pot or slow cooker. 

    Vegan white chili in a white soup bowl, topped with avocado slices, lime slices and tortilla chips.

    There's nothing more comforting when the weather starts to get colder, than a big pot of chili. It's the perfect dinner to feed a large crowd as well. I love making this for my local vegan potlucks. 

    While red chili is tomato based, traditional white chicken chili is usually made with chicken, broth, green chilies, white beans and some sort of sour cream or cream cheese.

    We're easily swapping out the chicken for a plant based chicken, or soy curls. This creamy chili tastes amazing and hearty without any animal products. 

    If you'd like more easy vegan chili recipes, make sure to check out my Vegan Three Bean Chili, Vegan Instant Pot Chili and this Vegan Black Bean Soup Panera Bread Copycat Recipe next!

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🍠 Ingredients & substitutions
    • 🍴 Directions
    • ✨ Expert tips
    • 💥 Storing & reheating
    • 🍞 Serving suggestions
    • ❓Recipe FAQs
    • 🍜 Try these recipes next
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • comforting one pot dinner
    • vegan, vegetarian, dairy free, gluten free
    • hearty and filling
    • easy one pot recipe that's great for meal prep

    🍠 Ingredients & substitutions

    Ingredients for vegan white chili laid out in individual small glass bowls on a kitchen counter.

    Make sure to scroll to the recipe card for full list of ingredients.

    Great northern beans - Creamy white beans add an amazing flavor and tons of protein to this white vegan chili. You can also use cannellini beans or navy beans. Pinto beans also work, but this would be my last choice, since they have a stronger flavor than white beans. Using canned beans makes this recipe easier, or you can easily cook your own dried beans for half the price!

    Seasonings - This vegan chili is packed with flavor, thanks to the green chilies, cumin, paprika, oregano, nutritional yeast, cayenne pepper, ground coriander, garlic and yellow onion.

    Salsa verde - In addition to the canned green chiles, I love adding in a small jar of salsa verde. This adds a nice balance to the earthy flavors in the chili. I used Trader Joe's salsa, but use whatever you can find at your local grocery store. 

    Corn and potatoes - These vegetables add a nice heartiness to the soup. You can also add in carrots and celery if you really want to level-up your veggie game. 

    Homemade vegan heavy cream (cashew cream) - This is really easy to make with just raw cashews and a blender. You can also use a vegan sour cream like Toffuti brand, vegan cream cheese or canned full-fat coconut milk. 

    Vegan chicken - I love using Gardein brand or Beyond Meat chicken. You can also make your own Vegan Seitan Chicken or use soy curls, but make sure to rehydrate them in warm water for at least 10 minutes first. You can also use mushrooms, since they have a nice chewy flavor, like chicken. 

    No-chicken broth - a vegan chicken broth will add a nice depth of flavor to this chili. You can also use any vegetable broth or bouillon that you have on hand. 

    Toppings - Fresh lime juice, fresh cilantro, jalapeno pepper, tortilla chips, vegan cheese and sour cream all add an amazing zing of flavor that brings the whole dish together. 

    🍴 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Vegan chicken sautéing in a skillet.

    Step one: Add olive oil to a large pot on medium heat. Add in the vegan chicken and sauté until slightly golden brown. Remove from the pot and set aside.

    Yellow onions and white chili spices sautéing in a dutch oven.

    Step two: Add the onions and sauté until translucent. Add in all of the seasonings and sauté for 1 minute to allow their flavors to deepen.

    Ingredients for white chili in a dutch oven before simmering.

    Step three: Add in the great northern beans and the rest of the ingredients and bring to a simmer. Simmer for 25 minutes. 

     

    Vegan chicken and cashew cream getting added to a pot of white chili after it's simmered.

    Step four: Use an immersion blender, or potato masher to blend a little bit of the soup. Add in the vegan cream and vegan chicken. Top with lime wedges and your favorite toppings. 

    ✨ Expert tips

    Bloom the spices - let the spices sauté in the oil before adding any broth. This helps to deepen their flavor. 

    Don't skip blending - this will make this super creamy and have an amazing chili texture. Use an immersion blender or potato masher if you don't want to transfer  a couple scoops of the soup to a high-speed blender. 

    Don't forget the toppings - the toppings are what bring the whole soup together. Tortilla chips add a nice crunchy texture on top. 

    Add some heat - if you'd like this to be spicier, add in a jalapeño pepper. 

    💥 Storing & reheating

    Fridge - This vegetarian white chili will last in an airtight container in the fridge for up to five days. This will thicken as it cools, so add in a splash of vegetable stock or liquid when reheating. 

    🍞 Serving suggestions

    This is a very hearty chili, but if you'd like to fill up even more, serve this with a Crispy Oven Baked Potato, Crispy Tofu Wrap or  3 Ingredient Homemade Bread.

    Vegan white bean chili in a dutch oven pot with a metal ladle.

    ❓Recipe FAQs

    Can I make this in an instant pot?

    Yes! Just sauté the onions and garlic. Add in all of the ingredients except for the toppings and vegan chicken and cook on high pressure for 8 minutes. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings. 

    Can I freeze vegan white chili?

    Yes! This creamy chili freezes very well. Just store in a freezer-safe container for up to three months. 

    Can I make this vegan white chili in a slow cooker?

    Yes! Just sauté the onions and transfer them to your slow cooker. Add in all of the ingredients except for the toppings and vegan chicken and cook on low for 8 hours or high for 6 hours. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings. 

    🍜 Try these recipes next

    • Overhead view of a cup of vegan instant pot chili
      Best Vegan Instant Pot Chili
    • Vegan three bean chili in a white bowl topped with dairy free sour cream and chives.
      Easy Vegan Three Bean Chili
    • Vegan black bean soup in a white bowl
      Vegan black bean soup (Panera bread)
    • Bowl of vegan white bean soup
      Vegan White Bean Soup with Kale

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan white chili in a soup bowl topped with a lime, avocado and tortilla chips.

    Creamy Vegan White Chili

    This Vegan White Chili is the perfect cozy soup for the chili lover. Made with simple ingredients. Comforting one pot dinner idea.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 406kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric
    • ½ cup raw cashews (see notes for substitutions)
    • 1 tablespoon olive oil
    • 2½ cups vegan chicken (see notes for substitutions)
    • 1 small yellow onion (diced)
    • 3 cloves garlic (minced)
    • 30 ounces (2 cans) great northern beans (drained and rinsed)
    • 1 large potato (peeled and diced)
    • 7 ounce can of green chilies
    • 1¼ cup frozen corn
    • ½ lime (juiced)
    • 12 ounces salsa verde
    • ¼ cup fresh cilantro
    • 4 cups no-chicken broth

    Seasonings

    • 2 teaspoons ground cumin
    • ½ teaspoon paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon ground coriander
    • 1 tablespoon nutritional yeast
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon salt (or to taste)
    • ½ teaspoon black pepper

    Toppings

    • tortilla chips, vegan cheese, sour cream, sliced avocado

    Instructions

    • Add the raw cashews to a large mug and cover with boiled water. Let them soak for 10 minutes. Drain and add the cashews to a blender with ½ cup of water and blend until smooth. Set aside.
      ½ cup raw cashews
    • Add a teaspoon of oil to a large pot on medium heat. Let the pan heat up for one minute. Add in the vegan chicken and sauté until crispy and golden brown. Remove from the pan and set aside.
      2½ cups vegan chicken
    • Add oil to the pan and heat it for one minute. Add the onions and sauté until golden brown.
      1 tablespoon olive oil, 1 small yellow onion
    • Add the spices and garlic let them sauté with the onions for one minute.
      2 teaspoons ground cumin, ½ teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, 3 cloves garlic
    • Add in the broth to deglaze the pan and scrape any bits that got stuck to the bottom. Add the beans, vegetables, nutritional yeast, chilies and salsa. Bring to a boil, then turn down heat to a simmer. Cover partially with a lid and let the chili simmer for 25 minutes. Stir occasionally.
      30 ounces (2 cans) great northern beans, 7 ounce can of green chilies, 4 cups no-chicken broth, 1 tablespoon nutritional yeast, ¼ teaspoon salt, 1 large potato, 12 ounces salsa verde, 1¼ cup frozen corn
    • Add in the cashew cream and let it thicken for one minute while stirring. Use an immersion blender to blend the soup for one minute, or transfer a cup of chili to a blender, blend it up and return it to the pot to help the chili thicken.
    • Add in the vegan chicken, lime juice and cilantro and stir. Top with your favorite toppings.
      ½ lime, ¼ cup fresh cilantro, tortilla chips, vegan cheese, sour cream, sliced avocado

    Notes

    Cashew cream substitutions - use ¾ cup vegan sour cream, vegan cream cheese or canned coconut milk. 
    Vegan chicken substitutions - I like to use Gardein or Beyond chick'n. You can also make your own seitan chicken, use soy curls. If you do, rehydrate them in warm water for 10 minutes, then sauté them before adding them to the chili. 
    Instant pot instructions -Just sauté the onions and garlic. Add in all of the ingredients except for the toppings and vegan chicken and cook on high pressure for 8 minutes. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings. 
    Slow cooker instructions- Just sauté the onions and transfer them to your slow cooker. Add in all of the ingredients except for the toppings and vegan chicken and cook on low for 8 hours or high for 6 hours. Blend part of the soup with an immersion blender. Sauté the vegan chicken and add that in with the vegan cream, lime juice and cilantro. Top with your favorite toppings. 

    Nutrition

    Calories: 406kcal | Carbohydrates: 55g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1362mg | Potassium: 1015mg | Fiber: 12g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 19mg | Calcium: 180mg | Iron: 5mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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    Bowl of vegan white bean chili topped with avocado and cilantro.

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