The Best White Chicken Chili (Vegan Style)

When I first went plant-based, white chicken chili was one of those comfort foods I thought I’d have to give up forever. After all, how could you possibly recreate that creamy, hearty texture without dairy or meat? Inspired by the best white chicken chili recipe winner at our local harvest festival (before my vegan days), I set out to create something that would satisfy those cozy comfort food cravings while keeping everything plant-based.

Like the famous white chicken chili Pioneer Woman recipe, this version brings together rich, creamy textures with perfectly balanced spices. But unlike traditional recipes, we’re using clever plant-based substitutions that create an equally satisfying dish. Whether you’re making it on the stovetop or trying the white chicken chili crockpot version, this recipe delivers all the comfort with none of the dairy or meat.

Why You’ll Love This Recipe

This isn’t just another white chicken chili recipe easy enough for weeknights – it’s a game-changer that proves plant-based cooking can be just as satisfying as traditional comfort food. While the white chicken chili NYT version relies heavily on cream and chicken, this vegan interpretation creates that same luxurious texture through smart ingredient choices.

What makes this recipe special is how it builds layers of flavor, from the subtle heat of green chiles to the richness of cashew cream. Plus, it’s actually easier to make than traditional versions since you don’t have to worry about cooking meat to the right temperature.

Ingredients

For the “Chicken” Base:

• 2 cans white beans, drained and rinsed – They’ll become perfectly creamy when partially mashed
• 1 package (16 oz) seitan or soy curls – Creates that perfect “chicken” texture
• 2 tablespoons olive oil – For sautéing
• 1 large onion, diced – The foundation of our flavor
• 4 cloves garlic, minced – Fresh is best here
• 2 green bell peppers, diced – Adds color and texture
• 2 cans (4 oz each) diced green chiles – Not too spicy, just right

For the Creamy Base:

• 1 cup raw cashews, soaked – Creates that signature creaminess
• 4 cups vegetable broth – Use a good quality broth for best flavor
• 1 tablespoon nutritional yeast – Adds savory depth
• 2 tablespoons cornstarch – For perfect thickness

Seasonings:

• 1 tablespoon ground cumin – Essential for authentic chili flavor
• 1 teaspoon dried oregano – Mexican oregano if you can find it
• 1 teaspoon ground coriander – Adds subtle citrusy notes
• 1/2 teaspoon white pepper – Perfect for white chili
• Salt to taste – About 1-1.5 teaspoons usually works
• 1 lime, juiced – Brightens all the flavors

For Serving:

• Fresh cilantro – For brightness
• Diced avocado – Adds richness
• Vegan sour cream – Optional but delicious
• Lime wedges – For extra zing
• Tortilla strips – For crunch

Instructions

Step 1: Prep Your Base

If using soy curls, rehydrate in warm broth for 10 minutes, then drain and roughly chop to create chicken-like pieces. If using seitan, simply chop into bite-sized pieces.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell peppers, cooking until the onion becomes translucent (about 5-7 minutes). Add garlic and cook for another minute until fragrant.

Step 2: Build the Flavor

Add your chosen protein alternative and cook until it starts to brown slightly. Add cumin, oregano, coriander, and white pepper. Stir to coat everything evenly and cook for another minute to bloom the spices.

Step 3: Create the Creamy Base

Blend soaked cashews with 2 cups of the vegetable broth until completely smooth. Add this mixture to the pot along with remaining broth, diced green chiles, and white beans. Bring to a gentle simmer.

Step 4: Thicken and Season

Mash about 1/3 of the beans against the side of the pot – this helps create a creamy texture. Mix cornstarch with a little cold water and stir into the chili. Simmer for 15-20 minutes until it reaches your desired thickness.

Add lime juice and adjust seasonings to taste.

Pro Tips & Common Mistakes

After perfecting this recipe through many iterations, here are my key insights:

• Don’t skip soaking the cashews – It ensures a perfectly smooth cream
• Mash some but not all beans – This creates the ideal texture
• Layer your seasonings – Add in stages for deeper flavor
• Don’t rush the simmering – It helps flavors meld
• Taste and adjust at the end – Every batch of chiles varies in heat

Variations

• Extra Spicy Version – Add diced jalapeños and cayenne
• Corn Addition – Stir in frozen corn near the end
• Mushroom Version – Replace protein with mushrooms
• Verde Style – Use tomatillos instead of green chiles
• Quick Version – Use canned beans and pre-made cashew cream

Storage & Meal Prep

This chili keeps beautifully:

• Refrigerator: Store for up to 5 days
• Freezer: Freeze for up to 3 months
• Reheating: Warm gently, adding broth if needed

For meal prep:

• Pre-chop vegetables
• Make cashew cream ahead
• Store toppings separately

Serving Suggestions

• Over brown rice
• With cornbread
• Topped with crushed tortilla chips
• In a bread bowl
• With fresh corn tortillas

FAQ

Q: Can I use a different white bean? A: Yes! Great Northern, cannellini, or navy beans all work well.

Q: Is it very spicy? A: No, it’s mild as written. Add extra chiles or jalapeños for more heat.

Q: Can I make this nut-free? A: Replace cashew cream with coconut cream or silken tofu cream.

Q: How do I make this in a slow cooker? A: Add everything except the cashew cream and cornstarch. Cook on low 6-8 hours, add cream and thickener in the last 30 minutes.

Q: What if my chili is too thin/thick? A: For thicker, add more cornstarch slurry. For thinner, add more broth.

This vegan white “chicken” chili has become my go-to comfort food recipe, proving that plant-based cooking can be just as satisfying as traditional dishes. Whether you’re vegan, trying to eat more plants, or just looking for a delicious, hearty meal, this chili delivers all the cozy comfort you’re craving with a compassionate twist.