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Totally Comforting White Bean "Chicken" Chili Recipe - Hello Veggie

White Bean "Chicken" Chili

Reprinted with permission from Vegan YUM by Megan Sadd, Page Street Publishing Co. 2020. Photo credit: Megan Sadd

Course Dinner, Main Dish
Cuisine vegetarian
Keyword chili
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Author Megan Sadd


  • 1 jalapeño
  • 1/2 white or yellow onion
  • 12 oz (340 g) prepared vegan chicken strips (see Fresh Tip! for substitutions)
  • 1 tbsp olive oil or 1⁄4 cup (60 ml) vegetarian chicken broth
  • 1 can green chilis, drained 4-oz [113-g]
  • 3 cloves garlic minced
  • 2 tsp (4 g) cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1/8 tsp cayenne
  • 2 small zucchini
  • 2 cans white beans, drained, rinsed and divided 14-oz [400-g]
  • 3 cups (720 ml) vegan chicken broth, divided
  • 1/2 cup (68 g) fresh or frozen corn
  • 1/4 cup (40 g) raw cashews soaked for 6+ hours or boiled for 10 minutes
  • 1 1/2 tsp (7 ml) lime juice

For Serving

  • 1 cup (120 g)  shredded vegan mozzarella or Cheddar
  • 2 avocados diced
  • 1/4 cup cilantro chopped
  • 1/4 cup  vegan sour cream or cashew cream
  • 10 oz  tortilla chip
  • 1 lime cut into wedges


  1. Slice the jalapeño in half width-wise. Deseed then mince half of it. Thinly slice the other half and set aside for garnish. Dice the onion and the vegan chicken. Preheat a pan over medium-high heat. When it’s hot, add the oil, onion, green chilis and minced jalapeño. Sauté for 2 to 3minutes, until the onion is softened.

  2. Add the vegan chicken, garlic, cumin, chili powder, oregano, salt and cayenne. Mix well and cook until the chicken is slightly browned, about 2 to 3 minutes. Slice the zucchini into 1⁄4-inch(6-mm) half moons, then add them to the pan. Mix well and cook for another 3 to 4 minutes, stirring occasionally.

  3. Set aside 1 cup (262 g) of beans and 1⁄4 cup (60 ml) of broth. Add the remaining beans, broth and corn to the pot. Mix well and bring to a simmer. Simmer for8to 10 minutes until the zucchini is softened. Meanwhile, in a high-speed blender, blend the reserved beans, broth and cashews on high until smooth and creamy, about 1 minute. Stir the mixture into the soup to thicken. Add the lime juice. Taste and adjust the spices, if desired.

  4. Simmer for another 5 minutes to allow the flavors to mingle, then ladle the chili into serving bowls. Top with shredded cheese, avocado, cilantro, reserved sliced jalapeños and a dollop of sour cream. Serve with tortilla chips and lime wedges.

Recipe Notes

For a whole-food, plant-based version, swap the vegan chicken for a can of chickpeas or extra corn, zucchini and white beans. Use vegetable broth in place of vegan chicken broth if needed