Vegetarian White Chicken Chili

Cozy up with a bowl of this hearty and flavorful Vegetarian White Chicken Chili, a plant-based twist on the classic comfort food. Packed with protein-rich white beans, savory shredded plant-based chicken, and sweet bursts of corn, this creamy chili is gently spiced with smoky paprika, cumin, and coriander for layers of bold yet balanced flavor. A dollop of plant-based cream cheese or cashew cream adds velvety richness, while fresh lime juice and cilantro brighten every bite. Ready in under 45 minutes with minimal prep, this one-pot wonder is perfect for weeknight dinners or a satisfying game-day meal. Customize it with optional toppings like avocado, tortilla chips, or shredded vegan cheese for a dish that’s as vibrant as it is delicious.

Nutriscore Rating: 85/100

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, minced
• 1 small jalapeño, seeded and finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 0.5 teaspoons smoked paprika
• 4 cups vegetable broth
• 1 4-ounce can canned diced green chilies
• 3 cups cooked or canned white beans (such as cannellini or great Northern beans), rinsed and drained
• 2 cups plant-based chicken substitute, shredded or diced
• 1 cup frozen corn kernels
• 4 ounces plant-based cream cheese or plain cashew cream
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• to taste salt
• to taste black pepper
• 0 optional toppings: diced avocado, shredded plant-based cheese, tortilla chips, extra cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes or until softened.

Step 2

Add the minced garlic and chopped jalapeño to the pot. Sauté for an additional 2 minutes until fragrant.

Step 3

Stir in the ground cumin, ground coriander, dried oregano, and smoked paprika. Cook for 1 minute to toast the spices and release their flavors.

Step 4

Pour in the vegetable broth and add the canned green chilies. Bring to a gentle simmer.

Step 5

Add the white beans, plant-based chicken substitute, and corn kernels to the pot. Stir well to combine.

Step 6

Reduce the heat to low and stir in the plant-based cream cheese or cashew cream until it melts and the chili becomes creamy.

Step 7

Simmer the chili for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.

Step 8

Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt and black pepper to taste.

Step 9

Serve the chili hot in bowls. Add optional toppings like diced avocado, shredded plant-based cheese, tortilla chips, or extra cilantro if desired.

Nutrition Facts

Serving size	(2803.9g)

Amount per serving	% Daily Value*
Calories	2554.9

Total Fat 97.5g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7372.8mg	0%
Total Carbohydrate 275.3g	0%
Dietary Fiber 76.4g	0%
Total Sugars 45.3g
Protein 171.5g	0%

Vitamin D 0IU	0%
Calcium 769.6mg	0%
Iron 37.1mg	0%
Potassium 6085.1mg	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: 32.9%

Protein: 25.7%

Carbs: 41.3%