September 25, 2026
Vegan White Chicken Chili
Creamy, cozy, and packed with protein, this Vegan White Chicken Chili is my plant-based take on the classic white chicken chili! Instead of chicken, seasoned grated tofu is baked until golden and crispy, then folded into a creamy white bean chili with fire-roasted corn and green chiles. It’s hearty, satisfying, and exactly the kind of recipe I want on repeat during soup season!
Table of Contents
what is white chili? why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more soup recipesVegan White Chicken Chili
If you know me, then you know I love all variations of chili, so of course I had to add a plant-based white chili to my Soup Season series. This vegan white chicken chili has all of the cozy, savory flavors I love about the classic version, but with a few delicious twists!
The “chicken” is actually grated tofu that’s seasoned and baked until golden and crispy. Grating the tofu gives it lots of jagged little edges that get nice and crisp in the oven, while still giving the chili that shredded-chicken-like texture we’re after. For the creamy broth, I blend some vegan chicken broth with a can of white beans and stir it back into the pot. The result is thick, creamy, and naturally rich, while adding even more plant-based protein and fiber! There are still plenty of whole white beans throughout the chili, so every bowl is hearty and satisfying.
What is White Chili?
White chicken chili is a relatively modern American chili variation, and unlike classic Texas-style red chili, it doesn’t have one universally documented creator or definitive birthplace. Culinary sources generally trace its rise in popularity to the American Southwest during the 1980s, when Southwestern-inspired cooking was becoming increasingly popular.
Rather than the tomato-and red-chile-based broth associated with traditional red chili, white chicken chili typically brings together white beans, chicken, green chiles, cumin and other warm spices in a lighter-colored broth. Many versions also use cream, cheese, or another thickening method to give the chili its signature creamy consistency.
What Makes White Chili “White”?
The biggest difference is what’s missing: tomatoes and the deep red chile base associated with traditional red chili. Instead, white chili typically gets its color and body from white beans, broth, green chiles, and sometimes dairy or another creamy ingredient. White beans can also be mashed or blended directly into the broth to create a thicker, creamier consistency, a technique that works especially well in this vegan version.
How This Recipe is Inspired by the Classic
This recipe keeps the essence of classic white chicken chili, (creamy white beans, green chiles, warming spices, corn, and a hearty protein) but makes it completely plant-based. Instead of chicken, grated tofu is seasoned and baked until golden and crispy. For added creaminess, protein and fiber, some of the white beans and broth are blended together to create a naturally creamy base. And just like classic chili, the toppings are where you can really make it your own! Try it with avocado, fresh cilantro, sliced jalapeño, crushed tortilla chips, dairy-free sour cream, vegan cheese, or a combination of all of the above! Just don’t forget the lime. That little hit of acidity at the end brightens the creamy broth and brings all of the flavors together!
Why You’ll Love This Recipe
- Nutrient-dense: Tofu and three cans of beans deliver a good amount of protein and fiber in every bowl.
- Customizable: Top with vegan cheese, sour cream, cilantro, lime, or chips!
- Affordable: Pantry staples and affordable tofu keep costs low and budget-friendly.
- Great for leftovers and meal-prepping: Like many chilis, this tastes better a day or two after, as spices fully infuse the broth. Perfect for leftovers!
- Kid-friendly: Anaheim peppers stay mild enough for children. Omit jalapeños to cut spice back even more.
Step-by-Step Instructions
1. Prepare and Bake the Tofu:
Preheat oven to 400°F. Shred pressed extra-firm tofu on a box grater. Toss with cumin, oregano, poultry seasoning, garlic powder, smoked paprika, and salt. Spread on parchment-lined baking sheet and bake 25 to 30 minutes, flipping halfway until golden and crisp.
2. Create the Creamy Base:
Blend one drained can of white beans with ½ cup broth until completely smooth. Set aside. This creates a creamy base for the chili!
3. Start Building the Flavor:
Heat olive oil in a large pot or Dutch oven over medium-high. Sauté onion and Anaheim pepper 2 to 3 minutes until tender. Add garlic, jalapeño, cumin, oregano, and paprika; cook 1 to 2 minutes to bloom spices. Pour in remaining broth plus blended bean mixture, scraping up any browned bits.
4. Simmer and Thicken:
Stir in remaining whole beans and diced green chiles. Bring to boil, then reduce heat to medium-low. Simmer uncovered 15 to 20 minutes, stirring occasionally, allowing flavors to meld and chili to thicken naturally.
5. Finish, Serve and Enjoy!
Add corn, crispy tofu ‘chicken,’ and non-dairy cream. Simmer 4 to 5 minutes until heated through. Adjust salt if needed. Ladle into bowls with desired toppings: vegan cheese, sour cream, cilantro, sliced jalapeño, lime wedges, and tortilla chips. Enjoy!
Tips and FAQs
- Press your tofu properly: Don’t skip pressing or you’ll end up with soggy pieces. Use a tofu press or wrap in towels with a heavy pan for 15 to 20 (or even longer!) minutes before shredding.
- Thinning and thickening: Add more broth to loosen consistency, or simmer longer to reduce for a thicker consistency.
Can I use firm tofu instead of extra-firm?
You can, but extra-firm holds its shape better during baking. Firm tofu may not get as crispy, but if that’s all you have, press it longer and bake at 375°F for slightly longer!
Is this recipe spicy?
Anaheim peppers are mild to medium heat. Jalapeño adds moderate kick. Remove ribs and seeds from both peppers for a milder version, or completely omit the jalapeño to make it more suitable for kids.
Can I make this ahead of time?
Yes! Make the crispy tofu chicken and the chili up to 3 days ahead and store separately in refrigerator. The day of, add the tofu to the chili. The chili actually tastes better the next day as flavors develop. Reheat gently on stovetop with extra broth if needed.
Does this freeze well?
Yes! Freeze up to 3 months in airtight containers. Thaw overnight in fridge before reheating.
What if I don’t have dried Mexican oregano?
Regular dried oregano works in its place.
More Recipes for Soup Season
Grab a Bowl and Make it Chili Night!
Whether you’re a longtime chili lover or you’re looking for a cozy new soup season recipe, this vegan white chicken chili deserves a spot in your rotation! I love that you get something different in every bite: creamy white beans and savory broth, crispy golden tofu, smoky fire-roasted corn, and all those warm, cozy chili spices! Top it with plenty of fresh cilantro, avocado, sliced jalapeños, a squeeze of lime, tortilla chips, or whatever toppings you love most!
If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan White Chicken Chili
Ingredients
Vegan Tofu ‘Chicken’:
- 1 (16-ounce) block of extra-firm tofu, pressed and shredded on the large side of a box grater
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Chili:
- 5 ½ cups vegan chicken broth or vegetable broth, divided
- 3 cans white beans, drained and rinsed, divided
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 Anaheim peppers, deseeded and diced
- 6 cloves fresh minced garlic
- 1 jalapeño, deseeded and diced
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 2 teaspoons smoked paprika
- 2 (7-ounce) cans diced green chiles
- 1 cup fire-roasted corn
- ½ cup non-dairy cream or extra creamy non-dairy milk
- Salt, to taste
For Serving, Optional:
- Shredded vegan cheese
- Vegan sour cream
- Fresh minced cilantro
- Thinly sliced jalapeño
- Fresh lime wedges
- Tortilla Chips, for serving
Instructions
- Preheat the oven to 400°F.
- To make the tofu ‘chicken’, add the shredded tofu to a large bowl and season with the ground cumin, Mexican oregano, poultry seasoning, garlic powder, smoked paprika and salt. Toss to coat.
- Place the seasoned tofu on a parchment-paper lined baking sheet and bake until brown and crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
- Next, place 1 can of the drained beans and ½ cup of the broth in a blender and pulse until smooth and creamy. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the onion and Anaheim pepper and cook, stirring often, until just tender, 2 to 3 minutes.
- Add the garlic and jalapeño, and season with the cumin, Mexican oregano, and smoked paprika. Cook, stirring often, to bloom the spices, 1 to 2 minutes.
- Pour in the broth and blended bean liquid, scraping up any brown bits at the bottom of the pot.
- Add the reserved beans and diced green chiles and bring to a boil. Reduce the heat to medium-low and continue to simmer uncovered, stirring occasionally, for 15 to 20 minutes.
- Stir in the corn, crispy tofu “chicken”, and cream. Continue to simmer for 4 to 5 minutes, until heated through. Taste and adjust seasonings, adding salt, if necessary.
- Serve immediately with preferred garnishes and toppings. Enjoy!
