Warm up with this flavorful Vegan White Chili, made with white beans, soy curls (or your favorite vegan chicken) and a rich, creamy broth. A perfect alternative to the usual tomato-based chili! Serve with tortilla chips, plant-based sour cream, cheese and avocado slices for a satisfying dinner.
A hearty, warming soup is a real comfort during cold weather. The aroma of a rich stew filling the kitchen is unbeatable, and turning a classic into a plant-based version makes it even better. This vegan white chili swaps chicken for soy curls (or another plant-based chicken substitute) and builds flavor with white beans, green chiles, and warming spices for a creamy, satisfying bowl.
While traditional white chili often uses chicken, this recipe keeps things fully plant-based by using soy curls—though you can substitute any vegan chicken alternative if you prefer. For extra richness, serve with a dollop of plant-based sour cream or a sprinkle of dairy-free shredded cheese, and finish with fresh avocado and lime.
Ingredients you need (with substitutions)
- Soy curls – A meaty, protein-rich option with an excellent texture. You can swap in any vegan chicken, chopped to size, or use packaged chik’n pieces if preferred.
- No-chicken or vegetable broth – Use a flavorful broth to give the chili body. A good-quality vegetable broth works well if you don’t use a no-chicken variety.
- Great Northern or other white beans – Cannellini or other white beans are fine substitutes and add both texture and protein.
- Green chiles, cumin, garlic, onion, oregano, and cayenne – These aromatics and spices deliver the signature savory and mildly spicy flavor.
- Corn – Adds sweetness and texture; frozen corn can be added straight from the freezer.
- Lime – Fresh lime juice brightens the chili; reserve wedges for serving.
- Plant-based sour cream – Adds creaminess. Use store-bought vegan sour cream, cashew-based sour cream, dairy-free cream cheese, or even full-fat coconut milk. Omit for a lighter result.
Tips for a successful vegan white chili
- Equipment – Make this on the stovetop in a large pot, or use a slow cooker for a hands-off method. Instant Pot instructions are also provided in the recipe notes.
- Hydrate the soy curls – Don’t skip soaking the dehydrated soy curls in warm water. Properly rehydrated curls are tender and have a better texture.
- Blend or mash for creaminess – Partially blending or mashing some of the beans creates a thicker, creamier chili while still leaving plenty of texture.
- Adjust seasoning – Add salt, pepper, and more cayenne if you want extra heat.
- Toppings matter – Serve with tortilla chips, vegan sour cream, avocado slices, hot sauce, jalapeños, cilantro, and shredded vegan cheese for the best experience.
Frequently asked questions
How long should vegan white chili simmer?
Simmer the chili for about 10 minutes to allow it to thicken slightly before blending or mashing. The longer it simmers, the deeper the flavor, but watch the pot so it doesn’t reduce too far.
What’s the difference between regular and white chili?
White chili is built around white beans and usually chicken in traditional recipes. Red chili is tomato-based. This vegan white chili relies on beans, green chiles, and vegetable or no-chicken broth for its flavor and creaminess rather than tomatoes.
Should the chili be soupy or thick?
The chili should be fairly thick and hearty—substantial enough to serve as a main course. If it’s too thin, use an immersion blender or mash some beans to thicken naturally. Avoid extra thickeners unless needed.
Does it freeze well?
Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Want more comforting vegan chicken recipes?
- Vegan Chicken Noodle Soup
- Biscuit-Topped Chickpea Pot Pie
- Vegan Pot Pie
- Vegan Chicken Broccoli Rice Casserole
Vegan White Chili (Creamy and Hearty!)
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Ingredients
- 4 ounces soy curls (half a bag)
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 4 cloves garlic, minced
- 4 cups no-chicken or vegetable broth
- (2) 15-ounce cans great northern beans, drained and rinsed
- 7 ounce can diced green chiles
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups frozen corn
- 1/2 teaspoon salt, or to taste
- few shakes black pepper
- 1 tablespoon fresh lime juice
- 3/4 cup vegan sour cream
For serving
- chopped cilantro, shredded vegan cheese, avocado, tortilla chips, sliced jalapeños, lime wedges, extra vegan sour cream
Instructions
Prepare the soy curls
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Place the dehydrated soy curls in a large bowl and cover with about 3 cups warm water. Let soak 10 minutes until softened and expanded.
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Drain well in a colander and squeeze out excess water. Chop or tear the soy curls into bite-sized pieces and set aside.
Make the chili
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Heat olive oil in a large pot over medium heat. Add the diced onion and sauté 3–4 minutes. Add minced garlic and cook 1 minute until fragrant.
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Add the broth, drained beans, diced green chiles, cumin, oregano, and cayenne. Bring to a boil, then reduce heat and simmer 10 minutes.
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Use an immersion blender a few times to thicken the chili while leaving texture. If you don’t have one, mash some beans with a potato masher for creaminess.
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Stir in the soy curls and corn and cook 5 minutes. Season with salt, pepper, and lime juice, then stir in the vegan sour cream.
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Ladle into bowls and serve with desired toppings. Enjoy!
Notes
- Vegan “chicken” choices – Use a package of chik’n-style pieces or any vegan chicken chopped small as an alternative to soy curls.
- For creaminess, I used a vegan sour cream, but you can substitute 3/4 cup full-fat coconut milk, vegan creamer, or another dairy-free option, or omit for a lighter chili.
- Slow cooker – After rehydrating the soy curls, combine all ingredients (except toppings) in a slow cooker and cook on low for about 6 hours. Blend a few times with an immersion blender for creaminess.
- Instant Pot – After rehydrating the soy curls, use Sauté to cook the onion until translucent, add garlic for a minute, then add the remaining ingredients except the sour cream. Cook on high pressure 5 minutes, quick release, blend a few times, stir in sour cream and serve.