by Flavorful, creamy and healthy, this high-protein Vegan White Chicken Chili uses soy curls and canned chickpeas to provide a whopping 25 grams of protein per serving! This is the ultimate 30-minute plant-based chicken chili that comes together in one pot for the best vegan comfort food dinner!
Jenn’s 5-star review ⭐️ “This is so good and so filling!”
Move over regular chili, because this high protein, vegan white “chicken” chili is about to take over!
As a Registered Dietitian, there’s absolutely nothing better than an easy vegan soup recipe, 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?!
Pair it with my 5-Minute Fresh Green Salad and you have the perfect easy vegan weeknight chili that’s equal parts hearty and healthy!
What the Heck Are Soy Curls?!
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 high-protein vegan chili. We also use them in my Pineapple Sweet & Sour Soy Curl Stir Fry!
Now, I’ve tested this recipe many times, and one of the most important parts is making sure you’re rehydrating the soy curls before you plunk them in the chili so they’re nice and tender!
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 in this dairy-free white chili recipe to get that same flavor! Don’t have any soy milk on hand? Regular milk or oat milk will also work!
I’ve Tested This Chili a Few Different Ways!
If you don’t have soy curls around you, don’t fear, because I’ve also tested this dairy-free white ‘chicken’ chili recipe using soy chunks that you can get at in the International food section of most grocery stores and they also work well!
Also, blending the beans make this plant-based chicken chili ultra creamy and thick, but if you prefer a soupier chili, I’ve also tested this recipe without blending it and it’s still delicious!
The Easy Weeknight Vegan Chili Of Your Dreams!
30-Minute High Protein Vegan White Chicken Chili
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
Equipment
- 1 Large pot
- Immersion blender or high speed blender
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!
This is so good and so filling!
I’m so glad you loved it, Jenn!