Vegan White Bean "Chicken" Chili

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 35

Servings:

Calories: 191kcal

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.

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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.

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Nutrition