Vegetarian White Chili
This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.
Table of contents
You guys know that I'm a chili lover. There is absolutely no question about this.
One pot recipes are always a hit: hassle free, easy to make and absolutely delicious when all the flavors combine.
Making a vegan chili is both simpel and exciting. Meat components are often replaced bit a variety of beans and sometimes more vegetables.
It's amazing what one can do. Take a look at my Vegetarian Cincinnati Chili or the Lentil Three Bean Chili, for inspiration.
Today, I'm bringing you another stunning version of a chili: a Vegetarian White Chili.
What is White Chili?
A white chili is a classic chili made with white beans, chicken, cheese, and cream. Often you can also find sour cream on the ingredient list as well.
Obviously this combination is not vegan or diary free. Before vegan days, white chili was one of my favorites. Pretty easy to make and full of flavor.
You can imagine that I often used prepacked mixes. Just open a package and the flavor "magic" will happen.
Easily done, you only need a bunch of ingredients and you can do it. All was well explained, it was a dumb easy method.
Well, of course, that's way in the past. Now, I made a vegan version of white chili and it turned out so delicious.
What makes this White Chili a stunner
It's simple - I never expected that you can veganize this classic dish in such a way so close to the classic.
It's for everyone - I made it for some friends and even the pickiest meat lovers finished the bowl in no time. Try it for yourself, serve to friends, loved one or family.
It's delicious - hearty, creamy, flavorful, wonderfully satisfying, stuff that you would eat almost every day, packed with incredible flavors, protein rich and so easy to make.
How to make a vegetarian white chili?
Easy as always you can make it in one pot, let's do this, now! First heat a bit of oil - or vegetable broth for doing this oil-free - in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños.
Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
Divide onto plates and enjoy.
Serving Suggestions
This chili makes one delicious lunch or dinner. Also it's great for quick weeknight dinners.
I find it's absolutely delicious for itself but you can serve it with bread, over pasta, rice or with some tortilla chips.
The possibilities are endless.
How to make white chili seasoning?
As you can see I created my own homemade seasoning for this vegetarian white chili.
I mentioned before I used prepacked mixes before vegan days. In my opinion, you can't compare this to homemade, you know precisely what is inside, no preservatives as well.
I tried the mix several times until it was just right for me as it should be. If you like it a bit milder or more spicier adjust to your own liking.
Other recipe recommendations
If you give this Vegetarian White Chili a try, tag me with your creations on Instagram or Facebook. I can't wait to see them all.
Cheers, Florian.
Vegetarian White Chili
This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.
Ingredients
- 2 cups vegetable broth
- 4 cloves garlic, peeled and minced
- 2 15 oz white beans, drained
- 1 7 oz can jalapeño slices, drained
- 8 oz vegan cream cheese
- white chili seasoning (I used ¼ teaspoon ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 teaspoon garlic powder and 2 teaspoon maple syrup)
- salt, pepper to taste
- Optional add ons
- 1 cup chopped bell pepper
- ¾ cup chopped white onion
- 1 cup corn cooked and peeled
Instructions
- First heat a bit of oil - or vegetable broth for doing this oil-free - in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
- Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
- Divide onto plates and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 461Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1011mgCarbohydrates: 58gFiber: 13gSugar: 3gProtein: 19g
Maybe this is a dumb question, but what do you mean a cup of corn cooked and peeled? How exactly do you peel cooked corn?
Hi Jen! You can use fresh corn from the cob like I did. It needs to be peeled and cooked. I peeled mine with a small knife to get all the kernels. If you use canned corn, you don't need these steps.
This dish was amazing. I added chili pepper and adobo. So delish. Thanks for the recipe.
When do you add the beans? It’s not mentioned in the directions.
Hi Angie! Add the beans after 10 minutes and cook for 5 minutes more.
This looks great!
Do you have a link for the vegan cream cheese? I hate the store bought options.
Thank you!
Hi Am! I don't have a link for the vegan cream cheese. This is what I do when making homemade. I soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender. Sometimes I add 2 tsp lemon juice or apple cider, blend the mix with 1/4 cup water until smooth. Make sure you have a really thick cream. Bare in mind adjust if you need more or less vegan cream cheese. Also you can use seasonings like garlic, salt, pepper and more.
My fiancé and I made it tonight and we loved it!!! It’s his first time eating a vegan chili and he was pleasantly surprised! We definitely will be making it again. Thank you for a great recipe!
Thanks a bunch for your amazing feedback and making it, Christy! I hope you'll find lots of more recipes to try!
Is making homemade vegan cream cheese your preference? or store bought immatation cream cheese?
Hi Tami! Store-bought is fine.
Can I use this in my crockpot??
Hi Jennifer! I don't have a crockpot. I would suggest please check your crockpot settings for precise cooking times and methods. If you give this a try let me know what you think.
This turned out really yummy! I was a little worried about the vegan cream cheese. I used the Daiya brand and didn’t think it smelled very good. I am new to the plant-based diet and dairy substitutes have been a challenge. But mixed with all the other ingredients and a little extra spices and it tasted wonderful! I served it over homemade corn bread, my favorite way to eat chili!
Thanks so much for your amazing feedback, Amanda! Glad It was such a big hit! One of my favorites!
I added tempeh seasoned with Adobo seasoning and mushrooms. I used fresh jalapeños instead of vinegar jalapeños. The flavor was amazing and super creamy. One of our new favorites.
Thanks for your amazing feedback, Moises! One of my favorites! I'll have to try with tempeh next time!
Does anyone else think 7 oz jalapenos is way too much? I'm sitting here eating it right now and it's so good but way to spicy like my mouth is on fire I can barely deal haha! J will be adding closer to 2-3 oz next time of the jalapenos I think but otherwise the recipe was delicous!
I agree that 7oz might be a little much for me! I'm not a fan of super spicy stuff but don't mind a kick. I think next time I will dice the jalapenos into smaller bites and then cut them down by 1/3. Just a preference thing. But the recipe is AMAZING!! I highly recommend. Thank you Florian 🙂
My husband and I thought it was SO GOOD! I’ll do less jalapeños for a little less spice next time (personal preference) but still SO GOOD!!!!!! Thanks so much for the recipe 😊
My hubby and I thought 7 oz was way too much too and we LOVE spice. I don't think I will cook them in the chili next time and will only put a few diced on top before serving. I also doubled the maple syrup and used 3 oz of prepackaged vegan cream cheese (all I had) and 1/2 cup of soaked raw cashews blended with 1/2 cup of the veggie broth.
@Lauren, First time I made it I used the can jalepeno. They were so hot. I use just a real one. Much better. Those canned ones seemed to have extra heat.
Do you know how this turns out if frozen? Either frozen before cooking or after. I'm compiling a list of freezer meals to make next month to have ready for when baby #2 joins us!
Hi Meg,
I haven't tried to freeze it. I imagine it should be ok after cooking. But I can't vouch for it retaining the same texture.
If you try it, let me know how it went - curious myself.
Cheers,
Florian
I only have one can of white beans, can I do garbanzo beans instead?
Hi Rainelle! You can but the taste will be a bit different. Let me know how it goes.
Love this chili but mine never looks white like yours. The spices make mine darker. Is there something that I should be doing differently?
Hi Denise! I don't really know maybe it depends on the used chili powder? Thanks a bunch for your amazing feedback. It's one of my favorites and I made it all the time.
I used low fat cream cheese. I also cut the jalapeno slices; I used about 4 oz., and it was perfect. I doubled the batch, but I should have at least tripled it. I think it tasted better the following day. I'd like more leftovers. doubling the batch made about six bowls.
Awesome recipe and easy! I like easy.
Thanks for your amazing feedback and sharing, Julie! One of my favorites! I hope you'll find lots of more recipes to try!
Doubled this recipe before I even tried it and I’m so glad I did! This was simple, quick and delicious. Even my baby loved it and kept wanting more! The only thing I did differently was add a little bit of cornstarch slurry, just to thicken it up a bit. This recipe is definitely a keeper!
Thanks for your fantastic feedback, Cydni! Glad it was such a big hit with you and your family!
I’m wondering how spicy the addition of the jalapeños makes this chili. I have 2 small children and a baby who is eating. I don’t want to omit the jalapeños, just curious if they are just adding flavor or heat as well. Additionally, I have a bunch of fresh garden jalapeños and would be using them in place of jarred ones. How would that affect the heat? Thank you.
Hi Sarah! It's spicy, because I love spicy food so much! If you and your family are sensitive to heat please use less jalapeños to your own liking and taste. Hope that helps. Let me know what you think.
I got lots of Ripple vegan Half and Half on sale at a local store recently. Wondering if that might be an ok sub for the cream cheese. Really miss white chili since going vegan a few years ago, and this recipe looks delicious. I was just hoping I could use up some of that Ripple. I think I'll bite the bullet and try it. <3
Hi Kelly! I've never tried that before! But you will need to reduce the vegetable broth, otherwise it will turn out too liquid. Let me know how it turns out.
I made this with regular dairy cream cheese (Philadelphia brand) and it turned out great. I added the optional corn and bell pepper.
This was SO GOOD! My husband is a picky eater and even he loved it! Very filling.
Thanks so much for your amazing feedback, Chelsea! Glad it was such a big hit with you and your husband! I hope you'll try lots of more recipes!
This recipe is amazing! It tastes so good. I served it with homemade cornbread. It is extremely spicy. I loveeeee spicy foods but this one left my mouth on fire 😅 I’m wondering if I made the chili seasoning correctly. Any tips on making this a smidge milder?
Hi Emily! Just use less seasoning next time!