Flavorful, creamy and healthy, this high protein Vegan White Chicken Chili uses soy curls and chickpeas to provide a whopping 25 grams of protein per serving! This is the ultimate 30-minute comfort food in a bowl that comes together by simply simmering nourishing ingredients like soy curls, beans, and diced green chilis in a brothy, creamy base and served with fresh lime and cilantro!
Move over regular chili, because this high protein, vegan white “chicken” chili is about to take over!
In my opinion, there’s absolutely nothing better than a comforting, cozy dinner, and this white “chicken” chili is just that. Plus, it totally scratches the itch of being perfectly balanced in rich, creamy, herby flavor with a hint of zesty-ness! What more could you ask for?!
If you’re into cozy, protein-packed soups like me, my Cozy Vegan White Bean Soup with Kale is another must-try—equally hearty, nourishing, and ready in just 30 minutes!
What the Heck Are Soy Curls?!
Now, while most white chicken chili uses chicken as the protein source (duh!) we’re using soy curls! Soy curls are basically just soy beans that have been mashed into more of a chicken-like shape, so they provide great texture and protein for this white chili, which you know I love as a Registered Dietitian!
The key to using soy curls is understanding that they need to be rehydrated in water before we plunk them into this delicious chili. Don’t skip this step! If you do, you may be left with slightly hard soy curls in your chili.
If you have some leftover soy curls, why not try my Vegan BBQ Soy Curl Bowl with Creamy Ranch Dressing?!
Wondering What to Pair This Chili With?
One of the best parts about this Vegan White “Chicken” Chili is that it’s a complete meal on its own! It’s packed with protein, fiber and healthy fats and so satiating by itself.
With that being said, it also pairs perfectly with any of my salads, but may I suggest my 20-Minute Lemon-Tahini Vegan Caesar Salad?!
Main Ingredients You’ll Need!
One of the best parts about this healthy white “chicken” chili recipe is it uses simple ingredients that you probably already have on hand!
Soy curls: For chicken-like protein! I’ve also used soy chunks that can be found in the International food aisle of most grocery stores and they also work well!
Chickpeas or another white bean: For extra protein and fiber! Plus, we blend these beans to make the chili extra creamy and thick.
Diced Green Chilis: For mild, tangy and slightly spicy flavor!
Frozen corn: For some extra fiber, texture and sweetness!
Soy milk: Some “chicken” chilis use sour cream for tanginess, but since this is a vegan version, we’re using soy milk and a little bit of apple cider vinegar to provide the same flavor.
Apple Cider Vinegar: Like I said, this helps to add some tanginess to the chili to balance the flavors!
Let’s Get to Cooking!
Okay let’s get this party started!
- Start by placing your soy curls in a large bowl of water to rehydrate. Let sit for about 10 minutes until they’re plump and soft.
- Meanwhile, add the olive oil to a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened and translucent.
- Add the minced garlic and cook for another 1–2 minutes, stirring frequently to avoid burning.
- Add the vegetable broth, soy milk and the white navy beans to the pot. Using an immersion blender, blend the navy beans, veggie broth, soy milk, garlic and onion until smooth. If you don’t have an immersion blender, you can transfer the mixture to a blender and blend that way instead, then add the mixture back to the pot.
- Drain the rehydrated soy curls. Add them to the pot along with the chickpeas, corn, diced chilli cumin, oregano, chili flakes, salt, and pepper. Stir well and cook for 2–3 minutes until the spices are fragrant.
- Reduce the heat to low and let the chili simmer for 20–25 minutes, stirring occasionally.
- Just before serving, stir in the apple cider vinegar. Serve with fresh cilantro, diced avocado, or a squeeze of lime. Enjoy!
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pintetrest so you never miss a new recipe or blog post.
30-Minute High Protein Vegan White Chicken Chili
Equipment
- 1 Large pot
- Immersion blender or high speed blender
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 540 ml white navy beans cannellini beans also work
- 4 cups vegetable broth
- ½ cup soy milk
- 540 ml chickpeas
- 125 g soy curls or chunks
- 113 ml chopped green chilis I used canned
- 1½ cups frozen corn
- 2 tsp cumin
- ½ tsp oregano
- ½ tsp chili flakes
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Start by placing your soy curls in a large bowl of water to rehydrate. Let sit for about 10 minutes until they're plump and soft.
- Meanwhile, add the olive oil to a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened and translucent.
- Add the minced garlic and cook for another 1–2 minutes, stirring frequently to avoid burning.
- Add the vegetable broth, soy milk and white navy beans to the pot. Using an immersion blender, blend the white navy beans, veggie broth, soy milk, garlic and onion until smooth. If you don't have an immersion blender, you can transfer the mixture to a blender and blend that way instead, then add the mixture back to the pot.
- Drain the rehydrated soy curls. Add them to the pot along with the chickpeas, corn, diced chilli cumin, oregano, chili flakes, salt, and pepper. Stir well and cook for 2–3 minutes until the spices are fragrant.
- Reduce the heat to low and let the chili simmer for 15 minutes with the lid off, stirring occasionally. The chili will thicken over this time.
- Just before serving, stir in the apple cider vinegar. Serve with fresh cilantro, diced avocado, or a squeeze of lime. Enjoy!
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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