Vegan White Bean Chicken Chili

Cozy up with a bowl of satisfying Vegan White Bean Chicken Chili, a plant-based twist on a comfort food classic that’s hearty, flavorful, and effortless to prepare. Packed with protein-rich great northern and cannellini beans, tender vegan chicken strips, and a medley of warm spices like cumin, smoked paprika, and chili powder, this recipe delivers bold, southwest-inspired flavors in every bite. Creamy almond milk and a splash of vegetable broth create a luscious, dairy-free base that complements the zesty addition of green chiles. Ready in just 45 minutes, this one-pot meal is perfect for weeknight dinners or meal prep, satisfying vegans and non-vegans alike. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and serve with crusty bread or tortilla chips for the ultimate comfort meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Green bell pepper, diced
• 4 ounces Green chiles (canned, mild)
• 8 ounces Vegan chicken strips
• 2 15-ounce cans Great northern beans, drained and rinsed
• 1 15-ounce can Cannellini beans, drained and rinsed
• 1.5 cups Unsweetened almond milk
• 2 cups Low-sodium vegetable broth
• 2 tablespoons Nutritional yeast
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 1 lime Fresh lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and diced green bell pepper, and cook for another 2-3 minutes, until the vegetables begin to soften.

Step 4

Add the canned green chiles and stir well to combine.

Step 5

Add the vegan chicken strips to the pot, allowing them to brown slightly for 4-5 minutes.

Step 6

Stir in the great northern beans and cannellini beans, followed by the almond milk and vegetable broth.

Step 7

Add the nutritional yeast, ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper to the pot. Stir well to ensure the spices are evenly distributed.

Step 8

Bring the chili to a gentle simmer over medium heat, stirring occasionally. Lower the heat to medium-low and let it simmer for 20 minutes to allow the flavors to meld.

Step 9

Taste the chili and adjust seasonings as needed. Add more salt, pepper, or spices to taste.

Step 10

Serve the chili warm, garnished with fresh chopped cilantro and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	(2824.1g)

Amount per serving	% Daily Value*
Calories	2013.1

Total Fat 57.6g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4420.5mg	0%
Total Carbohydrate 265.8g	0%
Dietary Fiber 82.4g	0%
Total Sugars 21.7g
Protein 127.7g	0%

Vitamin D 131.8IU	0%
Calcium 1508.4mg	0%
Iron 35.9mg	0%
Potassium 6043.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 24.4%

Carbs: 50.8%