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.
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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
Mine also turned out a funky color, does chili powder come in a different color than red? I really enjoyed it though. Used approx 3 oz of jalapenos and chopped them. Also used a small onion and a can of corn. I added a can of Cannellini beans since it was so saucy and it came out nice and thick. Ate it with some tortilla chips. Yummy! Thanks for a great recipe!
Hi Katherine! The color of the chili powder can be vary on the brand. Thanks for sharing your feedback and making it.
Made this recipe tonight, and added some meatless ground beef, Soooo good!!
I just made this in my crockpot for a couple of hours on high and it was very yummy. I reduced the amount of jalapeno. While we are a family that LOVES spicy food, I just didn't want to take any chances of it being too much. I will make again, but next time I will use only 1 tablespoon of cumin instead of 2. For me, the cumin it really overpowered the dish, but if you really like cumin that shouldn't bother you. Overall great recipe, great consistency and everything.
I made with recipe tonight for dinner, adapting it to my Instant Pot. I did cut back on the jalapeños and I did one green bell pepper and one red. I doubled the recipe so we'd have enough for lunches for the rest of the week. Thanks so much for sharing this recipe!!
Can you share the settings you did for the Instant pot? Thank you!!
I’ve made this twice this week! It’s addictive, I tell ya!! I find myself grabbing a big spoonful from the refrigerator and eating it cold! Thank you so much for this delicious, easy, go-to meal!
This is so delicious! I’ve never had white chili before so thank you! I didn’t have vegan cream cheese so I used coconut cream and added a little bit of leftover vegan mozzarella. So good! I’m going to make it again tonight and add jackfruit - I think it will be amazing!
This recipe is really good except 7oz of jalapeños was waaaaaaaay too much for me. I wish I would’ve used half that amount and/or more cream cheese. Otherwise it’s definitely unique and a nice change of pace from traditional chili!
I love this white vegan chili it is so delicious! I made this for a group gathering and potato bar for topping. I add nutmeg instead of cloves. Everyone loved it! I make this and eat it all week for meal planning too! Thank you for creating 💕my heart to yours
This was delicious!!! I rarely leave comments, but had to take the time to leave one for this recipe. I added green/red bell peppers, onions and mushrooms! Yummmo!
Thanks for making it and sharing your amazing feedback, Hilary! I hope you'll find lots of more recipes to try.
Needed a nutritious and quick recipe for a late supper and this fit the bill. I didn't have enough vegan cream cheese so supplemented with vegan sour cream and used fresh jalapenos, which I cooked with the onions, garlic and colored peppers. This recipe was delicious and filling. My husband and son absolutely loved it and this is a keeper in our house. Thanks
Can I use regular chili powder? I have never seen white chili powder before?
Hi Kaleigh! That is my homemade seasoning which I created for the recipe. It is super easy to make all the quantities are mentioned so you can mix and enjoy. Hope that helps.
Hi just made this for our dinner, it's amazing! I am in the process of becoming a vegetarian/pescatarian and was happy to find your recipes. Thank you
Thanks for your amazing feedback and sharing it, Patty! I hope you'll find lots of more recipes to try.
i made this tonight for dinner and it was great! i did add some carrots and celery, and cilantro. but it was such nice contrast to the dark and strong chipotle chili that we usually make. thank you!
Very good. I used Violife cream cheese. I think next time I'll double the cream cheese. I used one small jalapeno, seeded and diced and the spice was perfect for me. Ialso took 2 cups of the finished chili and liquefied it in my blender and then added that back to the chili pot. It made the chili thicker and creamier.
Good idea! I’ll have to try the blender idea next time.
Made this today and loved the fact that it was delicious and very quick and easy! I do have to admit it was a bit too spicy for me. Next time I will use less Jalepeno but the rest of the spice was right on point! My husband who is not vegan enjoyed it also! I used Tofutti (sp) cream cheese. Could see adding mushrooms and/or grilled seasoned Tofu to make it a little heartier. This will be a regular in my meal rotation! Wonderful!