Vegan White Bean “Chicken” Chili
Experience a hearty, one pot plant-based white bean "chicken" chili that creates a truly satisfying meal. This recipe blends tender white beans with spices, vegetables, and tofu curls to mimic the comforting taste of traditional chicken chili—without any meat. Perfect for vegans, vegetarians, or anyone seeking a healthy, protein-packed dish, this chili is easy to make and sure to impress even devoted meat-lovers.
Equipment
Ingredients
- 1 onion diced
- 3 stalks celery
- 1 ½ cup cabbage diced
- 3 cloves garlic minced
- 28 ounces cannellini beans cooked, or another white bean
- 4 ounces green chilis canned
- 1 ½ tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp cracked pepper
- ⅛ tsp chili powder more if wanted
- 2 tbsp tamari low sodium
- 1 cup Butler Soy Curls
- 1 liter vegetable broth low sodium
- ½ cup soy milk unsweetened, or plant based milk of choice
- 2 tbsp nutritional yeast
Instructions
- Sauté onions until soft.
- Add the celery, cabbage and garlic and cook for 5 minutes adding a little of the vegetable broth to keep it from sticking to the pan.
- Add the remaining ingredients except for the soy milk and nutritional yeast and cook for 20 -30 minutes or until the cabbage pieces are soft.
- Add the soy milk and nutritional yeast and use an immersion blender to blend it just slightly to thicken the broth.
- Keep in the fridge in an airtight container for up to a week.
Nutrition
Calories: 191kcalCarbohydrates: 30gProtein: 16gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 697mgPotassium: 380mgFiber: 10gSugar: 3gVitamin A: 371IUVitamin C: 17mgCalcium: 175mgIron: 6mg
I used to love white bean chicken chili! I can’t wait to try this!
I’m so excited to see this recipe! I used to love white bean chicken chili, but I forgot all about it after I went plant-based/vegan. Can’t wait to try it!
I assume the celery is diced, of course.
yes
I’m making this now and cannot wait to eat it! There is no mention as to whether you drain the beans or add the aquafaba to the pot. I left it out this time, would like to know for the next time.
Hello Donna,
I drain and rinse the beans. I hope you enjoyed it =)
Well I made this recipe. But had to change from mild to medium chiles. Only used half of the can since I can’t handle it being too spicy. It was delicious and will definitely make again. Thanks for this recipe
It was really good, thanks so much for another winning recipe. I added jalapeno slices, cilantro, and a squeeze of lime juice for serving.
Just made this and it was delicious. Will definitely make it again. I added a handful of cashews when blending. It made it a little thicker, creamier and richer. I can understand some folks not wanting the cashews, but we loved it. Very tasty. Good job Jill!
I have made this 3 times in the last month, it’s that good. I use TVP instead of soy curls because that is what I have on hand. I also use a 7oz can of diced chiles ?. It makes a great taco filling too by omitting the curls, most of the broth, and the soy milk. Thank you for another great recipe!
Made it. Loved it!
My wife and I really enjoyed this today. Cabbage was different but worked. I’ve been looking for a vegan chili to enter in our community chili cook off. Might use if you’re ok with that. Not many or any entries in the no feet category.
Absolutely! You’ll have to let me know how it does if you use it in the cook off. =)
Delicious soup! I had TVP on hand, so I used that. I’d like to try Butler Soy Curls but they’re very expensive. I really appreciate the wonderful recipe and all of your hard work! I went WFPB about 2.5 years ago and my health has greatly improved!