This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
What is White Chili?
White chili is a creamy variation of the traditional tomato-based chili, typically using chicken or turkey, white beans, green chiles, and cheese/cream cheese/milk to make the creamy broth. It’s a super cozy, comforting meal especially during the colder seasons. While regular white chili isn’t vegan, it’s actually really easy to make a plant-based version by omitting the chicken and making a dairy-free cream sauce (or using vegan cream cheese). This vegan white chili is perfect for a quick weeknight dinner (and great for making leftovers) and is so hearty and delicious!
- White Beans ⟶ The main protein source instead of chicken. You can also use chickpeas or pinto beans.
- Mushrooms ⟶ For umami and some chewy texture. Regular vegan chili recipes get a lot of umami from the tomatoes, but since there aren’t any tomatoes in white chili we are adding mushrooms!
- Green Chiles or Bell Peppers ⟶ White chili recipes often use green chiles for heat instead of chili powder. If you are sensitive to spice or can’t find canned green chiles, you can use green bell pepper instead.
- Cashews & Soft Tofu ⟶ For a creamy, silky finish and a little bit of extra protein!
- Green Onions & Cilantro ⟶ For garnishing and adding a bit of color to the final chili.
Vegan White Chili FAQ
How long does vegan white chili last?
This chili should last about 4 days in the fridge. For longer storage, you can try freezing but note that the “cream” portion may separate – mixing and heating on the stove should help solve this though.
What mushrooms should I use?
My favorite mushrooms to use are baby bella, shiitake, and king oyster mushrooms. White button mushrooms will work too if it’s all you can find.
What can I use instead of cashews?
You can try using raw sunflower seeds instead. OR you can replace all of the cream sauce with 1/2 cup of vegan cream cheese instead.
What can I use instead of tofu?
You can use double the amount of cashews instead. OR you can replace all of the cream sauce with 1/2 cup of vegan cream cheese instead.
More Hearty Vegan Chili!
If you make this vegan white chili, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan White Chili
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- ½ onion diced
- 1 celery diced
- 1 green bell pepper diced, or 1 can of diced green chiles
- 2 cloves garlic minced
- 4 oz mushrooms diced**1
- 1 15 oz can white beans drained and rinsed
- 1-1½ cups vegetable broth
- salt and pepper to taste
- 1 green onion sliced
- ½ cup cilantro chopped
- shredded vegan cheese
- jalapeno slices
- avocado slices
- lime juice
- tortilla chips
- Add all cream sauce ingredients to a blender and blend until smooth.
- Mix spices together in a small bowl and set aside.
- Heat olive oil in a pot over medium heat. Add onions and a pinch of salt and sauté until they start to brown.
- Add diced celery and green bell peppers (if using) and cook for 2 minutes, stirring frequently.
- Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.
- Add spices and stir for 1 minute.
- Add green chiles (if using), white beans, and 1 cup vegetable broth. Add extra broth if needed to cover all the ingredients. Simmer for 10-15 minutes.
- Pour in cream sauce and continue simmering for another 5 minutes or until thickened to your liking.
- Turn off heat and stir in green onions and cilantro. Taste and add extra salt, pepper, or lime juice as desired.
- Serve with bread or rice and toppings of choice.
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