Name: Vegan White Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 (the spice blend, not pure chile); 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; 1 cup water; ½ cup raw cashews or 1/4 cup raw cashew butter (See Step 1.); 1 tablespoon nutritional yeast, optional; 1 teaspoon fine sea salt; 2 teaspoons lime juice or rice vinegar; fresh lime juice; cilantro; diced avocado; pico de gallo

Vegan white chili is a great alternative to traditional-style chili and full of flavor thanks to fresh jalapeno, diced green chiles, onion, corn, and spices. It's thick, creamy, satisfying, high in protein, gluten-free, and ready in 45 minutes! Stovetop and Instant Pot instructions included.

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

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Why You'll Love It

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 for extra kick!

Here's more good news: this recipe is actually pretty easy to prepare! Just chop and sauté a few veggies, then toss everything else in the pot and simmer for about 15 minutes.

Vegan white chili can also be made in the Instant Pot. I've included instructions for both cooking methods in the recipe below.

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Why You'll Love It
Ingredients
How to Make Vegan White Chili
How to Thicken Vegan White Chili
What to Serve With White Chili
Substitutions
How to Store
Recipe
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💬 Comments

bowl of thick white chili garnished with cilantro.

Ingredients

The ingredient list may look long at first glance, but don't worry. About half of the items are spices and seasonings. See the recipe card below for amounts and full instructions.

From the produce section:

onions - white or yellow
bell pepper - green peppers are traditional to white chili, but feel free to use another color if you like.
jalapeños
garlic
limes

Packaged foods & spices:

vegetable broth
white beans - I used 1 can cannellini and 1 can great northern beans. Chickpeas are also delicious in white chili.
corn - canned or frozen
canned green chiles
poultry seasoning - this is just a blend of herbs like thyme and sage
cumin, chili powder, and oregano
mushroom powder, optional - adds umami; I used Trader Joe's umami blend; these days there are tons of options in stores and online.
liquid smoke, optional
TVP (check the bulk bins) or soy curls (order online)
raw cashews, optional - adds body and creaminess to the chili; see substitutions below

How to Make Vegan White Chili

Whether you're cooking the chili in the Instant Pot or on the stovetop, the process begins with a basic saute...

two photos showing sautéing onion and peppers.

First, sauté the onion for about 5 minutes or until translucent.
Add the bell pepper and garlic, and cook for another 2 to 3 minutes, stirring frequently.

adding remaining ingredients to pot before simmering.

Next, add the jalapeños and spices, and cook for 1 to 2 minutes.
Add the broth, green chiles, TVP or soy curls, corn, beans, salt and pepper.

two photos showing the white chili before and after adding cashew milk.

If cooking in the Instant Pot, just give everything a stir, lock on the lid, and cook at high pressure for 4 minutes. Then carefully quick release the pressure.
For the stovetop method, bring the soup to a simmer, and cook for 10 to 15 minutes, stirring occasionally.
While the chili is cooking, blend the cheesy cashew milk. When the chili is done, stir in the cashew milk, then let stand for 10 minutes.

How to Thicken 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: Blend raw cashews and water, then season with salt, nutritional yeast, and lime juice (or rice vinegar) for tang.

Tip: 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. This also adds some fat, which makes it more filling, and acts as a substitute for cream cheese, which is usually added to traditional white chili recipes.

two bowls of white bean chili with garnishes.

What to Serve With White Chili

Many of the same toppings and sides served with traditional chili are also great with white chili, like shredded cheese, sour cream, chopped cilantro, and a squeeze of lime.

A side of jalapeno cornbread, oil-free cornbread, or buttery vegan Southern-style cornbread is always welcome! Or add a scoop of rice or quinoa to your bowl to make it even more fillling.

You also can't go wrong with healthy air fryer tortilla chips, vegan queso, and a variety of different salsas.

Substitutions

If you're allergic to cashews or simply prefer not to use them, there are several other options.

Coconut Milk: replace the cashew mixture with 1 cup of full-fat coconut milk (the canned variety, not refrigerated).
Arrowroot - another option is to whisk 2 tablespoons of arrowroot starch into 1 cup plain, unsweetened non-dairy milk. Heat briefly on the stovetop until thickened, then whisk it 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 non-dairy 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.

How to Store

Just like any other soup or chili, the flavor of white chili gets even better overnight. So it's perfect for meal prep! Store chili 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 the chili overnight in the refrigerator and reheat on the stove or in a microwave.

I hope you enjoy this vegan white chili as much as we do. If you try the recipe be sure to comment below and let us know!

Recipe

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

Vegan White Chili

Author: Lori Rasmussen, My Quiet Kitchen

This hearty vegan white chili is made with white beans, TVP or soy curls, fresh jalapenos, and plenty of smoky cumin. With both stovetop and Instant Pot instructions, it's easy, flavorful, and great for meal prep! Gluten-free with an oil-free option.

5 from 15 votes

Servings: servings

Prep Time: 15

Cook Time: 25

Total Time: 40

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Equipment

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 - the spice blend, not pure chile
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 cream:

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

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 cream. 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 cream. 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 cream 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 to 15 minutes to soften the vegetables and allow the flavors to mingle.
While the chili simmers, make the cashew cream 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 the cashew cream 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, plain 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

Store chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.