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
This recipe is SO good! I made a larger batch by using 8 cups of veggie broth, 16 oz of vegan cream cheese, 3 cans of beans, and five cloves of garlic. I added 1/2 an onion and 2 cups of cooked corn. The other spices I kept the same as the recipe, but I omitted the maple syrup and the jalapeno (I don't like really spicy food). The consistency was a bit too watery, so I would reduce the veggie broth to 6 cups next time. Also, the vegan cream cheese didn't completely melt, so there was tiny blobs of it floating in the chili, but that's a minor issue. This was so fast and easy and it was delicious! Thanks!
Thanks so much for your amazing feedback and making it, Teri! Glad it was such a big hit! I hope you'll find lots of more recipes to try!
This is a solid recipe, very tasty. Mine didn't really turn out white like the picture after adding the cumin and chili powder, but it was tasty. Pairing it with cornbread is a necessity though because by itself, it's a rather light meal.
Thanks for your great feedback, Heidi! Glad it was a hit! I hope you'll find lots of more recipes to try!
I will make this recipe every week gor the rest of my life. I doubled the cream cheese and tripled the corn.
Thanks so much for your fantastic feedback and making it, Ashley! I hope you'll find lots of more recipes to try!
bonjour !!! cette recette m intéresse mais je ne connais pas les mesures oz , de plus je ne comprends pas cette phrase " Faire frire l'ail et les oignons et la cloche facultatifs pendant environ 5 minutes." c'est quoi la cloche , le couvercle ? je voudrais la faire mais il va falloir diminuer pour moi beaucoup les piments .en tous les cas , ce sera une découverte et j'aimerais aussi savoir si on peut congeler les restes merci
"la Cloche" est un erreur de traduction- il devrait lire de frire l'ail, les oignons, et les poivrons. Florian a repondu a quelqu'un qu'il devrait marcher congele, mais il n'etait pas certain. Je m'excuse pour mes erreurs de francais (je n'a meme pas un clavier francais), mais j'espere que ca t'aide un peu!
I found this recipe a few weeks ago and it is a new staple in our house! Can barely keep leftovers in the fridge. Fast, delicious, so satisfying in cold months! I make it a little different every time and it's always amazing. Thanks for sharing this!
Thanks a bunch for your amazing feedback, Chelsea! I hope you'll find lots of more recipes to try!
Do you use the whole seasoning recipe for this one recipe?
Hi Laurie! I use the whole seasoning indeed! I like flavor a lot, but feel free to use less to your own taste!
I made this for my husband last night. It turned out to be more like soup than chili. I almost made some rice to serve it with. Mine was really ugly, sorry to say. My husband almost went out to Burger King to try the new vegan burger. However, he tried it and really liked it!! I am new to your site, I hope to try more recipes! Thank you!
I will be trying this really soon but I really must pass on a tip. Instead of vegan cream cheese try the Violife Feta vegan product. It has the most amazing lactic acid flavor the makes you stop and say, "Whaaaaattttt....?" It is so much better than vegan cream cheese that you will be stunned. I have been experimenting with the lactic acid powder in cakes and baked goods for some time because it is the key in gradient in so many favorite non-vegan cakes but is not present in sufficient levels in vegan cultured products. Try this product in your white chili!
Great recipe! It has a wonderful chili flavor, plenty of filling ingredients and perfect for fall.........However, it is way too hot (spicy) with that many jalapeños. I suggest, unless you have a very tough palette, use the mild jalapeño slices (tamed) or only use about 6oz. Holy burn Batman!! Lol, otherwise, it’s perfect.
Hi Tammy! You can always adjust to your own liking and preferences. 🙂
We Love this recipe at my house. I am going to serve it to some friends tonight. I use a red bell pepper for color and more corn (frozen), I also use regular cream cheese and it is even better. I make this in the crockpot! It comes out a little more frothy and liquidy than if you were to cook on the stove but its still delicious. I have not found a good way to thicken it up a little yet. Wonderful recipe. Thanks for sharing!
Thanks for your fantastic feedback and making it, Hannah! Glad it was such a big hit. I hope you'll find lots of more recipes to try.
This was really good! I did modify a tad, I added kale and mushroo ms. I did also boil some gnocchi and added it at the end. I topped when green onion and cheese.
@Hannah, how did you make yours in the crockpot? What setting, and for how long?
The white chili seasoning calls for 1 tbs chili powder. I assumed that meant 1 Tbsp, not 1 tsp. Mine was very chili-rific, but tasty. Would love to know for next time. SPICY! If you need to clear your sinuses, this is the recipe for you! 🙂 Very tasty combo. I'm going to add some additional cream cheese when I take it to work potluck tomorrow and hope it tames it down a little. Overall, good recipe.
Hi Cheryl 1 tbs is correct,but you can always use less. Thanks for making it and sharing.
I made this today and it is so yummy! I made it in my InstaPot. I added yellow potatoes (had frozen them in chunks), carrots, and two green zucchini squash, and two yellows! It is so yummy but yes, definitely tone down the spices if you aren't a spicy fan! I omitted the maple syrup and corn.
With my InstaPot, I chopped up all the veggies and put them in the pot with a little bit of oil and water, and heated them up on the saute function. Then once I added all the other ingredients and liquid, I put the cover on and did pressure cook for 5 min, then let the steam out both manually and naturally. Turned out PERFECT. Will do less cumin next time.
I used the Kite Hill almond milk cream cheese.
His Alexis! Thanks for making and sharing it! I hope you find lots of more recipes to try.
Hi, are the jalapeños pickled? Also, mild or hot?
Hi Kim! I used pickled hot jalapeños, but mild will work as well.
Im making this recipe for a chili cook off I'm in sunday. Can I use steamed corn? Also could I use regular cream cheese?
Hi Mae! Both will work, let me know how it goes.
Excellent recipe. I made a few additions to mimic my white chicken chili when I use to eat meat. I added 1/4 chopped celery sautéed with the onion and some. mushrooms once those were cooked. I added two more cloves of garlic and some smoked paprika to the seasonings. At the end when I added the beans I also added about 1/4 cup Tofutti sour cream and 1 can of rinsed jackfruit to create the chicken texture. And wow it taste just like the white chicken chili I use to make. Thanks for the recipe!
--also my favorite vegan cream cheese is from trader joes--
Thanks for sharing and making it, Mallory! That sounds delicious.