Vegan White Chili

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❤️ Why you’ll love it

This vegan white chili is a comforting and hearty dish that is perfect for a cozy night in. The combination of king oyster mushrooms, white beans, and sweet corn not only adds a variety of textures but also makes this chili a truly satisfying meal.

I love how the king oyster mushrooms, in particular, add a meaty texture and a delicious umami flavor to the chili. They are a key ingredient in this recipe and set it apart from traditional chilis.

Plus, vegan sour cream not only adds a creamy texture to the chili but also gives it a subtle tanginess that is truly delicious. This, combined with the heat from the green chili peppers, creates a flavor combo that is both comforting and exciting.

🧾 Key ingredients

This vegan white chili is a delicious, hearty dish that is made with simple, plant-based ingredients that you can easily find at your local grocery store.

King oyster mushrooms are the star of this dish, adding a meaty texture and a rich, earthy flavor that is truly satisfying. They are a great meat substitute in this recipe.

Onion and garlic are essential for building the flavor base of this chili. They add a depth of flavor that is both savory and aromatic.

Veggie broth is the liquid base of the chili, infusing all the ingredients with a rich, savory flavor. You can use store-bought veggie broth or homemade.

Vegan sour cream adds a touch of creaminess to the chili without any dairy. It helps to mellow out the heat from the green chilies.

White beans and sweet corn are the heart of this chili, providing a hearty and satisfying bite in every spoon. You can use canned or cooked beans.

Celery and green chilies add a fresh, crisp texture and a hint of spiciness to the chili. The green chilies can be adjusted to suit your spice preference.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by peeling and chopping the onion and garlic into fine pieces.

STEP 2
Next, peel and slice the celery stalks. Remember to wash and slice the green chili peppers as well.

STEP 3
Take the king oyster mushrooms and, with the help of a fork, tear apart the stem. Cut the top part to a similar size.

Making the vegan white chili

STEP 1
Heat your Dutch oven or stockpot over medium heat. Add olive oil and the chopped onion. Cook for about 2-3 minutes until they are tender.

STEP 2
Then, add the finely chopped garlic and continue to stir and cook for another minute.

STEP 3
Now, add the chopped celery, shredded king oyster mushrooms, green chili slices, and bay leaves to the pot. Stir and cook for about 4-5 minutes.

STEP 4
Add the cumin, oregano, cilantro, nutritional yeast, salt, and black pepper to the pot. Stir well and cook for 1-2 minutes.

STEP 5
Pour in the vegetable broth and bring the stew to a boil.

STEP 6
Once it is boiling, add the canned white beans and sweet corn. Let it cook for 2-3 minutes.

STEP 7
While the chili is cooking, prepare a slurry by mixing vegan sour cream with cornstarch in a separate bowl.

STEP 8
Add some warm liquid from the chili to this slurry and mix it well. Then, add this mixture to the boiling chili.

STEP 9
Let the chili simmer for 2-3 minutes until it thickens. Your vegan white chili is ready to be served.

💡 Expert tip

For the best vegan white chili, do not skip the step of mixing the vegan sour cream with cornstarch. This slurry not only adds a creamy texture to the chili but also helps to thicken the stew, giving it a hearty and satisfying consistency.

🔄 Variations

If you are a fan of bold, spicy flavors, consider adding some heat to your vegan white chili. You can do this by incorporating ingredients such as mild chili powder, sriracha chili paste, hot sauce, cayenne pepper, or freshly chopped raw chili peppers. These will not only give your chili a kick but also add a pop of color and a unique, fiery flavor.

If you are looking to pack your chili with more protein and texture, consider using soy curls as a chicken substitute. Keep in mind that the shreds will be much larger, and the texture will be firmer. Alternatively, you can also use chickpeas, tempeh, TVP, or cubed firm/extra-firm tofu. Each of these options will bring a different texture and flavor to the dish.

This vegan white chili is incredibly versatile and you can use different beans such as pinto beans, black beans, or red kidney beans. Each type of bean will add a unique texture and flavor to your chili. Plus, you can also use chickpeas or a mix of the above beans.

🥣 Serving ideas

Vegan white chili is a versatile dish that can be enjoyed in a variety of ways.

One of my favorite ways to serve it is with a selection of toppings. You can top it with a dollop of vegan sour cream or some slices of avocado. A sprinkle of vegan shredded cheese, vegan bacon bits, freshly chopped cilantro, and some chopped scallions can add a burst of color and flavor. I also love to squeeze a bit of lime juice over the top for a tangy twist.

In addition to toppings, this chili is delicious when served alongside a variety of chips or crackers. A side of tortilla chips or crackers is perfect for dipping into the hearty stew. You can also serve it on top of a soft tortilla wrap with rice, guacamole, and a drizzle of vegan cheese sauce for a Mexican-inspired meal.

If you are hosting a gathering, consider serving this chili as a fun and delicious appetizer. You can serve it over tortilla chips with a drizzle of vegan nacho cheese sauce or creamy vegan queso dip for a delicious chili nachos dish.

❄️ Storing tips

Storing and reheating this vegan white chili is easy, and the flavors actually intensify, making it even more delicious the next day.

To store, allow it to cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. I do not recommend storing it at room temperature, as the creamy base can spoil.

If you want to freeze it, make sure it has cooled completely. Then, transfer it to a freezer-safe container and place it in the freezer. It will keep well for up to 3 months. When you are ready to eat it, allow it to defrost in the refrigerator overnight, and then reheat it.

To reheat it, you can use the stovetop or the microwave. If you are using the stovetop, place the chili in a saucepan and heat it over medium heat, stirring occasionally, until it is heated through.

🤔 FAQs

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