Chili is one of my go-to easy dinners, and this vegan white “chicken” chili is at the top of my list. Soy curls replace the chicken in this super flavorful, crowd-pleasing chili. You can add all kinds of toppings, and each person can customize their own bowl, which I absolutely love. Soy curls are such a wonderful ingredient to keep in the pantry; they last forever and are so versatile!
What You Need For This Amazing Vegan Chili Recipe:
- Soy Curls: I usually buy them in bulk so I can keep them around.
- Garlic, Onion, and Poblanos: I love using fresh peppers, onions, and garlic for the best flavor.
- Cumin, Paprika, Chili Powder: These are my seasonings of choice for the chili.
- Vegetable Broth, Vegan Cream, and Salsa Verde: For the base of the chili.
- Vegan Cheese: I like to use cheddar style shreds.
- White Beans: Canned work well.
- Cilantro, Vegan Sour Cream, Tortilla Chips: For topping.
This is absolutely the best vegan white “chicken” chili! It is super simple and can be a one-pot meal. The soy curls need to be sauteed separately, but they could be cooked in the pot you plan to use for the chili and then removed and added back at the end. It makes the perfect lazy weeknight meal that everyone will love.
Other One Pot Favorites:
- Vegan One Pot Cajun Gnocchi
- Vegan One Pot Mushroom Tetrazzini
- Vegan One Pot Dill Pickle Chowder
- Vegan One Pot Caramelized Tomato Caprese Pasta
- Vegan Instant Pot Lasagna Soup
The Best Vegan White “Chicken” Chili
Creamy, tomatillo-based vegan chili with soy curls!
Ingredients
Soy Curl "Chicken"
- 4 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 2 Tablespoons Olive oil
- 1 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- Salt and Pepper to taste
For the Chili
- 2 Tablespoons Olive oil
- 1/2 a White onion, diced
- 6 Cloves Garlic, chopped
- 2 medium Poblano pepper, seeds removed, diced
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 4 Cups Vegetable broth
- 1 Cup Vegan cream or milk, I used Country Crock Plant Cream
- 1 Can(15oz) White beans, I used cannellini beans
- 1/2 Cup Salsa verde
- 1 Cup Vegan cheese shreds, cheddar style
- Salt and Pepper to taste
- Cilantro, tortilla chips, vegan sour cream, more salsa, for topping
Instructions
- Make the soy curls first. Once you have soaked and drained the soy curls, squeeze as much liquid out of them as you can. Then heat the olive oil on medium-high in a large non-stick pot.
- Add the soy curls to the pot and sprinkle them with the cumin, paprika, and a pinch of salt and pepper. Toss to coat and saute the soy curls until golden brown, reducing the heat as needed. This will take about 10 minutes.
- Remove the soy curls from the pot and set aside. Heat the remaining olive oil for the chili in the pot on medium-high heat.
- Add the onion, garlic, poblanos, cumin, paprika, chili powder, and a pinch of salt and pepper to the pot. Sauté, reducing heat as needed, until the onion is translucent. About 3-5 minutes.
- Pour the vegetable broth, vegan cream, beans, and salsa into the pot. Stir to combine. Bring to a simmer, reduce the heat to medium-low, and simmer for 5-10 minutes.
- Add the vegan cheese, stir to combine, and let it melt into the chili. Taste and adjust seasonings, adding more salt and pepper if needed.
- Pour the soy curls back into the pot and let them heat in the chili for 2-3 minutes.
- Serve with desired toppings!
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