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!
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!
Video
Nutrition
Serving: 474gCalories: 479kcalCarbohydrates: 61gProtein: 32gFat: 11gFiber: 16g
Tried this recipe?Let us know how it was!