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
I want to make this for meal prep for the week. If I make it tonight, will it last in the fridge for the next five days? I'd love to just bring some to work each day and heat it up there!
Hi Sara! It will stay fresh for around 4 days best. Hope that helps.
Hi! I’m a goober! When I read the recipe the first time it sounded so good but I thought it was made with dried beans and they’re soaking as I write this! Any suggestions on how I should cook the beans?
Thanks, Lina
Hi Lina! Cook and soak your beans according the package directions. Add them like you do with the canned beans in my recipe directions. Hope that helps.
This is a great recipe! I can't always handle traditional chili (acid reflux is real) so the white chili is easier for me to digest. I usually do fresh jalapenos and much less than called for even though I like spice. I recommend trying it with mushrooms added and I've also done with vegan 'chicken' shreds too. Very delicious. Going to try in the crockpot for a party I'm attending, following another commenters advice on 2 hours/high setting. Very versatile recipe. Thanks!
Hi Aly! Thanks so much for your wonderful feedback and making it! Love that you share your suggestions and vegan chicken shreds are always so delicious. Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
This looks truly incredible! I was wondering if (in a pinch- I always prefer to make it exactly as written) I could sub canned full fat coconut cream for the cream cheese as I wasn't able to find it at the store? Thank you!
Hi Joanna! You can, but know the result will be different. I would say use definitely a smaller amount of coconut milk as you would do with cream cheese. Let me know what you think. 😊
This reminds me a little bit of curry. It’s almost like a cross between chili and curry. This would be good on rice too.
Hi Joey! This is great with rice, enjoy! 😊
Did I miss something? You mentioned you make your own white chili seasoning, did you say how?
Hi Lynn! You can find the ingredients and quantifies along with the instructions in my recipe card. Hope that helps and clarifies.
Holy Moly!!! Why is this sooooo spicy???
Hi Libby! Lots of jalapeños.
Mine also didn’t turn out white due to the spices. It was very good, but I will most definitely use less chili powder next time. It’s kind of all we could taste, and I even used a little less than the recipe called for already. I added the corn and added jalapeño for husband and I, but not for the kids. For left overs I would definitely need to double the recipe next time too. This barely made enough for the family to eat. Definitely a good base to start with and tweak!
Hi Haleigh! Thanks for the feedback you can always use less spices or make a double batch. Don't forget leaving a star rating with your review, because this is super helpful for other readers and me. Thanks a lot.
Made this tonight. Delicious! Thank you. This is a keeper recipe 🙂
Thanks for your great feedback, Jo! I hope you'll find lots of more recipes to try.
Oh Yum! I just made this for the first time and it was so good. I did not add peppers but did add small chopped carrots. I also made the vegan cheese as you suggested in one of your comments. This was so delish that I will make it many times over as we move into the colder months. Thank you 😊
Thanks for your great feedback and making it! Don't forget leaving a star rating with your review. So helpful for other readers and me. Thank you.
Can you add black beans too?
Hi Natasha! You can, but the result will be different. Let me know what you think.
Maple syrup in this soup? And cloves? I think not, will eliminate those when I make it. And omit the cream cheese because the vegan cream cheeses have oil. And only small amount of jalapenos. I think it will still be a good, savory, soup.
Hi Sandy! Good luck, but keep in mind the result has nothing to do with this amazing white chili.
Hi! I really want to double this recipe but every time I try doubling all the ingredients, the seasoning is off and it doesn't turn out as yummy as making the single recipe. Any tips?
Hi Chrystal! Use less seasoning.
Can I substitute the white beans for kidney or pinto or would it change the taste too much? I don’t want to run to the grocery store for the one item lol
Hi Deanna! You can absolutely of that, but indeed it will change the taste a bit. Let me know what you think.
Is there anything I can substitute for cloves or just leave them out?
Just leave them out, Kris! Let me know what you think and hope that helps.