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    Home » Recipes » Entrees

    Vegan White Chili (Instant Pot or Stovetop)

    Posted: Dec 23, 2020 by Lori Modified: Dec 6, 2021 · This post contains affiliate links.

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    This thick and hearty vegan white chili is a great alternative to traditional-style chili and makes a satisfying, protein-rich dinner. Be sure to save some for the next day, though, because leftovers taste amazing! Gluten-free with an oil-free option. Ready in 45 minutes!

    white bean chili in a bowl topped with lime wedge and jalapeño.

    This vegan white chili is extra hearty, satisfying, and rich in protein thanks to the addition of soy curls or TVP (textured vegetable protein). 

    Another thing we love about this recipe is the flavor added by the green chiles and jalapeño. The level of spicy heat is easily adjusted by including the seeds from the jalapeños. You can also add a few dashes of cayenne pepper.

    Plus it's pretty darn easy to prepare. Just chop and sauté a few veggies, then load everything in the pot and simmer for about 10 minutes. Vegan white chili can also be made in the Instant Pot!

    I've included instructions for both cooking methods in the recipe below, but the step-by-step photos specifically show the Instant Pot. Let's get to it!

    Jump to:
    • Ingredient Notes
    • Instructions
    • Options for Adding Creaminess to Vegan White Chili
    • Nut-Free Options
    • Storage
    • 📖 Recipe
    • 💬 Comments
    bowl of thick white chili garnished with cilantro.

    Ingredient Notes

    The ingredient list may look long, but on the bright side, everything should be easy to find in any well-stocked grocery store.

    *There are a couple of specialty ingredients you may want to order online if you don't already have them - soy curls and mushroom powder. Or simply use TVP instead of soy curls and omit the mushroom powder.

    See the recipe card below for amounts and full instructions.

    Fresh Produce:

    • Onions - white or yellow
    • Bell pepper
    • Jalapeños
    • Garlic
    • Limes

    Packaged Foods & Spices:

    • Vegetable broth 
    • Cooked white beans (I used 1 can cannellini and 1 can great northern) 
    • Corn (canned or frozen) 
    • Canned green chiles 
    • Poultry seasoning 
    • Cumin 
    • Chili powder 
    • Oregano
    • Dried mushroom powder, optional (I used Trader Joe's umami blend)  
    • Liquid smoke, optional
    • TVP (check the bulk bins) or soy curls (easiest to find online)
    • Raw cashews (see substitutions below)
    • Nutritional yeast, optional
    ingredients for white chili laid out on a large baking sheet.

    Instructions

    Whether you're cooking the chili in the Instant Pot or on the stovetop, the process begins essentially the same way.

    two photos showing sautéing onion and peppers.
    1. Sauté the onion for about 5 minutes. You can use oil here, or omit it for oil-free.
    2. Add bell pepper and garlic, and cook for another 2 to 3 minutes, stirring frequently.
    adding remaining ingredients to pot before simmering.
    1. Next, add the jalapeños and spices, and cook for 1 to 2 minutes.
    2. Add broth, green chiles, TVP or soy curls, corn, beans, salt and pepper.
    two photos showing chili before and after adding cashew milk.
    1. If cooking in the Instant Pot, just give everything a stir, lock on the lid, and cook on high pressure for 4 minutes. Then carefully quick release the pressure.
      For the stovetop method, bring the soup to a simmer, and cook for about 10 minutes, stirring occasionally. 
    2. While the chili cooks blend the cheesy cashew milk. When the chili is done, stir in the cashew milk, then let stand for 10 minutes.

    Options for Adding Creaminess to Vegan White Chili

    There are many ways to add creaminess to soups and chilis without using dairy. For this recipe I decided to go with homemade cashew milk. If you need a nut-free option, I've included a few ideas below and in the Notes section of the recipe.

    To make the cheesy cashew milk:

    While the chili cooks, blend raw cashews and water. Add salt, nutritional yeast, and lime juice (or rice vinegar) for tang. *If you don't have a high-speed blender like a Vitamix, you'll first need to soak the cashews in hot water for about 1 hour.

    Cashews make the chili nice and creamy, add a small amount of fat to make it more filling, and act as a substitute for cream cheese, which is usually added to traditional white chili recipes.

    two bowls of white bean chili with garnishes.

    Nut-Free Options

    Coconut Milk
    If you prefer not to use cashews to create a creamy white chili, you may substitute 1 cup full-fat coconut milk (the canned variety, not refrigerated). 

    Arrowroot
    Another option is to whisk 2 tablespoons of arrowroot starch into 1 cup of unsweetened soy milk. Heat this briefly in a small saucepan until thickened, then whisk into the finished chili. Adjust salt and lime juice, as desired.

    Flour
    You can also thicken the soup by combining ¼ cup all-purpose flour with plain, unsweetened milk. Whisk this into the pot just before adding the broth. The flour will thicken the soup as it simmers.

    RELATED: if you enjoy Instant Pot soup recipes, don't miss this Lentil Cabbage Soup.

    Storage

    Just like any other soup or chili, the flavor of white chili gets even better overnight, making it perfect for meal prep. Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days.

    White bean chili can also be frozen for up to 2 months. Just make sure the chili is completely cool before transferring to a freezer-safe container, and don't fill the container too full. Thaw overnight in the refrigerator and reheat on the stove or in a microwave.

    You might also like:

    Vegan Jalapeno Cornbread Muffins
    Oil-Free Cornbread
    Seriously the Best Lentil Chili!
    Vegan Chili Mac
    Spicy Vegan Chorizo Potato Soup
    Vegan "Chicken" Noodle Soup
    Best Vegan Taco Meat

    📖 Recipe

    close up of white chili in a bowl topped with lime wedge and jalapeño

    Vegan White Chili (Instant Pot or Stovetop)

    Author: Lori Rasmussen, My Quiet Kitchen
    Meaty, thick, vegan white chili made with TVP or soy curls, fresh jalapenos, and hearty white beans. It's protein-packed, flavorful, and great for meal prep! Gluten-free with an oil-free option.
    Servings: 6 servings
    5 from 6 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins

    Equipment

    • pasta/soup pot
    • 6-quart instant pot
    • high-speed blender

    Ingredients 

    • 2 teaspoons olive oil, optional - Omit or sub broth for oil-free.
    • 2 medium onions, chopped
    • 1 large green bell pepper, chopped
    • 6 cloves garlic, minced
    • 2 large jalapenos, stems and seeds removed, diced - Or keep some of the seeds for extra heat!
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning - Or sub powdered dried mushroom + a pinch of salt.
    • ½ teaspoon poultry seasoning
    • ½ teaspoon oregano
    • 4 cups vegetable broth
    • 1 (4 oz) can diced green chiles
    • 1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls - Use your hands to break soy curls into smaller pieces.
    • 2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
    • 2 cups corn kernels, thawed if using frozen
    • 1 teaspoon fine sea salt
    • black pepper
    • ¼ to ½ teaspoon liquid smoke, optional

    Cheesy cashew milk:

    • 1 cup water
    • ½ cup raw cashews or ¼ cup raw cashew butter - See Step 1.
    • 1 tablespoon nutritional yeast, optional
    • 1 teaspoon fine sea salt
    • 2 teaspoons lime juice or rice vinegar

    Optional garnishes:

    • fresh lime juice
    • cilantro
    • diced avocado
    • pico de gallo
    Prevent your screen from going dark

    Instructions
     

    • First, if not using a high-speed blender, soak the cashews in very hot water for about 1 hour. Drain and set aside until ready to make the cashew milk. Alternatively, use cashew butter to make the milk.

    Instant Pot Instructions:

    • In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the saute function. Add the onion and cook for 5 minutes, stirring occasionally.
    • Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
    • Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
    • While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
    • When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.

    Stovetop Instructions:

    • Preheat a stock pot over medium heat. Add oil, if using, and onion. Saute for about 5 minutes or until onion is translucent.
    • Add the bell pepper and garlic and, stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
    • Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir and bring to a simmer. Cook for 10 minutes to soften the vegetables and allow the flavors to mingle.
    • While the chili simmers, make the cashew milk by combining water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
    • Stir cashew milk into the chili. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. Let rest for about 10 minutes, stirring occasionally. The chili will thicken as it sits.

    Notes

    Nut Free Options

    If you prefer to not to use cashews to thicken the chili, you may substitute 1 cup of full-fat canned coconut milk. 
    Another option is to whisk 2 tablespoons of arrowroot starch into 1 cup of unsweetened soy milk. Heat this briefly in a small saucepan until thickened, then whisk into the finished chili. Adjust salt and lime juice (for tanginess) as desired.
    You can also thicken the soup by combining ¼ cup all-purpose flour with plain, unsweetened milk. Whisk this into the pot just before adding the broth. The flour will thicken the soup as it simmers.

    Storage

    Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
     

    Estimated Nutrition (per serving)

    Calories: 318kcalCarbohydrates: 47gProtein: 23gFat: 7gCholesterol: 0mgFiber: 11g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Comments

    1. Ashley

      March 22, 2022 at 9:17 pm

      Oh my god, this was so amazing! I am an absolute wuss about spiciness, so I was hesitant about the chiles and jalapeño, but it was perfect. Amazing flavor but nowhere near an overwhelming amount of heat. I used coconut milk instead of the cashew cream, added nutritional yeast, and a bit of vegan sour cream. And for the meat I used the Morningstar Farms Chicken Strips. Best chili I've ever had!

      Reply
      • Lori

        March 23, 2022 at 9:17 pm

        Such awesome feedback, Ashley. Thank you for taking a moment to let us know! Love the addition of the vegan chicken strips. Yum!

        Reply
    2. Grace

      February 24, 2022 at 10:48 am

      could I cook this in my slowcooker? thanks

      Grace

      Reply
      • Lori

        February 24, 2022 at 2:32 pm

        Hi Grace, I'm sure you can. I haven't made this one in a slow cooker yet, but I suspect a few hours on high should do the trick. Let us know if you give it a try!

        Reply
    3. Bob in Tennessee

      February 16, 2022 at 1:31 pm

      This came out great! I used the Instant Pot version. Love your recipes!

      Reply
      • Lori

        February 16, 2022 at 7:03 pm

        I’m so glad you enjoyed it, Bob. Thank you!

        Reply
    4. Karen Becker

      January 02, 2022 at 7:55 pm

      So yummy and now I have mushroom powder in my spice cabinet. Thank you for great recipe.

      Reply
    5. Debra Ledsham

      May 19, 2021 at 11:37 am

      Turned out very well!! Loved it! I did use my go-to chili spice combo, though- 3 T. Chili powder, 1 T cumin, 1 T coriander, 2 t paprika, 1 T oregano and I added mushrooms because I didn’t have any mushroom powder.
      Definitely a keeper!

      Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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