Easy Vegan White Bean Chili
This simple Vegan White Bean Chili is creamy, hearty, and packed with plant-based protein. It’s perfect for an easy dinner or a cozy lunch, and it’s loaded with flavor from white beans, plant-based chicken, and a touch of vegan cream cheese.
Servings 4 servings
Calories 274kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion peeled and chopped
- 3 cloves garlic peeled and minced
- 8 oz plant-based chicken (see notes)
- 30 oz canned white kidney beans rinsed and drained
- 15 oz can corn drained
- 4 oz can green chiles
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 4 oz vegan cream cheese
Instructions
Stovetop:
- Add oil to a large pot over medium heat. Add chopped onions and garlic, and cook until onions are translucent, around 3 minutes. Add vegan chicken and cook for 3 to 5 minutes to heat through.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 8 oz plant-based chicken
- Add beans, corn, chiles, broth, and chili powder. Stir to combine. Bring to a simmer, then reduce heat to medium-low and cook for 10 to 20 minutes.30 oz canned white kidney beans, 15 oz can corn, 4 oz can green chiles, 1 cup vegetable broth, 2 teaspoons chili powder
- Cut cream cheese into cubes and add this to the mixture as it cooks. Cover and simmer for 10 minutes to melt the cream cheese.4 oz vegan cream cheese
- Serve warm with jalapeños vegan sour cream, cornbread, crackers, or your favorite crusty bread.
Slow Cooker:
- Prep the ingredients: Add the olive oil, chopped onions, garlic, vegan chicken (or jackfruit), beans, corn, green chiles, chili powder, and vegetable broth to the slow cooker.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 8 oz plant-based chicken, 30 oz canned white kidney beans, 15 oz can corn, 4 oz can green chiles, 1 cup vegetable broth, 2 teaspoons chili powder
- Cook: Set your slow cooker to low and cook for 4-6 hours, or on high for 2-3 hours, until the flavors are well combined.
- Add the cream cheese: About 30 minutes before serving, cut the vegan cream cheese into cubes and stir it into the chili. Let it melt and get creamy, stirring occasionally to incorporate.4 oz vegan cream cheese
Serving:
- Finish and serve: Before serving, use a spatula to break down the jackfruit if you're using it. Serve with your favorite toppings like jalapeños, vegan sour cream, or vegan cornbread!
Video
Notes
Vegan Chicken
- I use Tofurkey Plant-Based Chicken and add it directly to the pot. It holds its texture and does not need to be pre-cooked.
- Other forms of vegan chicken require cooking first so that it's firm. Read the package instructions.
- Alternatively, you can use jackfruit. If you're using canned jackfruit, drain it and then add it to the saucepan with the beans. Allow it to simmer with the other ingredients and then after it softens (or right before serving), use a spatula to break it down into smaller pieces.
Cream Cheese
For cream cheese: Use any vegan cream cheese product or homemade vegan cashew cream.Nutrition
Calories: 274kcal | Carbohydrates: 13g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 625mg | Potassium: 344mg | Fiber: 4g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
