December 18, 2019
Vegan Creamy White Chick’n Chili
Vegan white chick’n chili is a fun and fresh twist on original chili. This one-pot, freezer-friendly meal is brightened with fresh peppers and delicious spices, making it an easy dish that the entire family is sure to love!
one pot chili for the win
By now, it’s no surprise that I love making different versions of chili (if you haven’t tried my vegan chorizo and pumpkin chili yet … WHAT ARE YOU WAITING FOR?! It’s award-winning!). With winter in full effect and Christmas right around the corner, I figured there’s no better time to share this easy white chili. It’s such a fun twist on classic chili! The flavors are so fresh and vibrant – I’m absolutely positive that a big bowl (or two) is sure to brighten up even the darkest of these cold, winter days. The best part is that it’s made in just one pot for easy clean up!
Grab a drink and let’s get to cookin’ the best Mexican inspired white chick’n chili!
what is white chili?
I don’t know about you guys, but I grew up on red chili. You know … the kind with ground beef, dark red kidney beans, and a shit ton of chili powder. This is kinda like that, but with a twist. We’re basically subbing out all the dark red ingredients for lighter ingredients to form an almost white chili base. Think white meat instead of dark, white beans instead of kidney, and lighter seasonings in place of chili powder!
how to make white chick’n chili
This white chick’n chili is so easy! I streamlined it for just one-pot for those days you absolutely cannot be bothered with dishes. Start by browning the vegan chicken. Once that’s nice and crisped on the edges, spoon it out and set it aside. In the same pot, sauté your onions, garlic, and peppers for a bit then add your seasonings and garlic. Next, add your broth and simmer for a bit to really get those flavors married. Add your corn and beans and simmer a bit longer. Last, add your cashew and sour cream. Serve hot and enjoy with delicious garnishes like:
- fresh cilantro
- avocado
- crispy tortilla strips (for that added texture)
- lime
- vegan cheese shreds
Super easy, right?!
as if it couldn’t get any better, this white chick’n chili is also freezer-friendly
Consider me your little cooking fairy – here to make your life frickin’ delicious in the easiest and most convenient way possible. With Christmas right around the corner, I’m sure there are just days you don’t want to cook, but still want a home cooked meal … that struggle is too real. For those days, just know you have a batch of delicious white chick’n chili waiting for you in the freezer.
CHEERS. TO. THAT.
To freeze this white chick’n chili, follow the recipe as written, but stop before adding the corn and beans. Freeze it in a freezer-friendly, airtight container. Then when you’re ready, defrost the soup and bring it to a simmer on medium low heat. Once it starts simmering, add your corn and white beans, and cook for about 10 minutes.
Winner, winner! White chili dinner!
Ok, so now that you know how easy this white chili is, you’re gonna have to make it yourself just to see how delicious it is! If you’ve never had white chili before, get ready to have your mind blown! And, as always, if I’ve inspired you to make this vegan white chick’n chili, make sure to snap a photo or video and tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs so I can see your recreations! Til next time, friends!
XOXO!
- ¾ cup raw cashews
- 1 cup water
- 3 TBS avocado oil
- 1 LB vegan chick'n strips
- 1 large white onion, finely chopped
- 1 tsp kosher salt, plus more to taste
- ½ LB pasilla peppers, chopped
- ¼ LB anaheim peppers, chopped
- 1 jalapeno, finely chopped
- 2 tsp ground cumin
- 2 tsp onion powder
- 1 tsp dried Mexican oregano
- ½ tsp chipotle chile powder
- 8 cloves garlic, minced
- 4 cups prepared vegan chicken broth, or vegetable broth
- 2 cups frozen corn
- 2 - 14 oz cans great northern beans, drained and rinsed
- ⅓ cup vegan sour cream, room temperature
- chopped cilantro
- vegan cheese shreds
- sliced avocado
- fresh lime
- crispy tortilla strips
- In a high speed blender, combine cashews and water. Blend until completely smooth, about 1-2 minutes. Set aside.
- In a pot on medium-high heat, add avocado oil. Once oil is hot, add chick'n. Once the chick'n is warmed through, break the strips into smaller pieces with the back of a wooden spoon. Cook until crispy on the edges, about 7-10 minutes. Remove the chick'n with a slotted spoon and set aside.
- In the same pot on medium-low heat, add onions and season with about ½ teaspoon kosher salt. Sauté until translucent, stirring frequently, about 8-10 minutes.
- Add pasilla, anaheim, and jalapeno peppers. Season with another ½ teaspoon kosher salt and sauté another 8-10 minutes, stirring frequently so they do not burn or caramelize.
- Add cumin, onion powder, oregano, chipotle chile powder, and garlic. Mix to combine and sauté another 1-2 minutes.
- Add prepared broth and vegan chick'n. increase heat to high and bring the chili to a boil. Once it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Add corn and drained beans. Increase heat back to medium and simmer, uncovered for an additional 10 minutes.
- Turn off heat. Add cashew cream and vegan sour cream. Mix to combine thoroughly. Taste and adjust seasonings.
- Serve immediately with cilantro, vegan cheese shreds, sliced avocado, fresh lime, and crispy tortilla strips.
- ENJOY!
I made this recipe for dinner and it was fabulous. I have a three-year-old, and he does not like spicy food, so I swapped the hot peppers for red bell pepper. Letting him add his own garnishes (mainly crushed tortilla chips and vegan shredded cheese) was a hit. My husband and I both had two bowls and we added hot sauce to our portions. Will make again!
Hey Julie! I love the idea of letting your little one garnish his own bowl! So interactive and fun!! So happy you and your husband enjoyed this recipe.
Made this for dinner tonight. It was fantastic. So full of flavor. Love love love.
I have been looking for a vegan white chili for a long time and this one most certainly hit the spot 110%!! Man was it good and you can’t even tell it’s vegan! I changed it up a bit because I don’t like peppers, I did however put a big can of green chilies in it. Also a can of garbanzo beans in place of one of the cans of northern beans and added a not chick’n bouillon cube. HIGHLY RECOMMEND this recipe!!
I want to try this recipe and I know it says freezer friendly, but what about left over friendly? Would it sit well to eat for the next day?
Absolutely!! It will hold well in the refrigerator 3-4 days!
Hi! This looks like a fantastic chili recipe! I’m curious when you add the chicken back to the pot? It says to remove it with a slotted spoon and set aside but I don’t see where it goes back in! Thanks!
Hi Jen!
Thank you so much! You’re going to add the chick’n back into the pot when you add in your broth (step 6). Hope this helps and I hope you love the recipe!
This is one of my favorite recipes and has been on regular rotation since the start of the pandemic. It’s so good! Thanks Ashley for always creating such delicious and satisfying recipes. I CANT WAIT for your cookbook.