This Vegan Creamy White “Chicken” Chili is loaded with hearty wholesome ingredients, all immersed in a flavourful creamy broth. Made in just 1 pot in under 30 minutes!
| vegan + gluten free |
Chili is probably one of my favourite go-to meals to make. It’s fast, easy, healthy, packed with protein and can be loaded with any vegetables I have on hand! Plus, it’s perfect for meal prepping because it's freezer friendly and lasts in the fridge for a good amount of days. This Vegan White Chicken Chili is no different. Despite being creamy, it is totally dairy free and really quite healthy!
There isn’t a lot going into this recipe, but I promise it does not lack in flavour. You can really use any vegetables that needs to be used up as long as you have the base of the main ingredients.
I’m also all about one pot meals lately. Not only does it reduce the amount of appliances I have to wash, but the flavours come together so much more!
I really can’t get over how creamy this chili turns out with the use of heavy oils and dairy creams. It’s the perfect meal to impress anyone… even those that aren’t vegan :)
Why you’ll love this Vegan Creamy White Chicken Chili, it’s:
loaded with flavour
completely dairy free
meal prep friendly
made in just one pot
packed with protein
and incredibly delicious!
Tips and Tricks to making Vegan Creamy White "Chicken" Chili
Although I have provided exact measurements for ingredients, every time I make this I eyeball things and still comes out delicious. Truly a no-fail recipe!
I’ve added in carrots, tomatoes and bell peppers into this chili and comes out great! Use those left over vegetables you have on hand.
If you don’t have access to soy curls or need a gluten free version, you can substitute it with firm tofu.
Once you add in the cream cheese, depending on the consistency of how you like your chilis add in more broth. Sometimes I like it super thick and creamy so I leave it as is and let it sit on the stove turned off. When I like it more viscous, I’ll add in 1/2 - 1 c of extra broth to thin it out. The longer the chili sits and simmers the more flavourful the overall chili will get!
For freezing: follow recipe as is and allow it to cool. Portion out the servings and freeze. Lasts for up to 3 months.
This recipe will last in the fridge up to 5 days.
If you recreate this Vegan Creamy White "Chicken" Chili please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
1/2 pack of soy curls, rehydrated (100g dried)
1 yellow onion diced (220g)
2 cloves garlic minced
2.5-3 c vegetable broth
2 cans great Northern beans, drained and rinsed (15oz each)
2 cans diced green chiles (4 oz each)
1 can whole kernel corn drained (15 oz can)
2 tsp cumin
1 tbsp chili powder
1 c cream cheese (230g)
Salt and pepper to taste
Optional toppings and add-ins: cilantro, avocado, lime juice, cayenne and/or maple syrup for a bit of sweetness
Fry garlic, onions, and soy curls with lime juice (around 5 minutes)
Add in vegetable broth, beans, corn, chiles and spices into the pot.
Bring to boil and reduce to simmer, and allow to cook uncovered for 10 minutes.
Turn off heat. Add in cream cheese and mix until melted and smooth. Mix in some chopped cilantro if desired and serve!
PREP TIME: 5 minutes
COOK TIME: 20 minutes