Vegetarian White Chili (Vegan, One Pot, 25 Minutes)
This Vegetarian White Chili is made with white beans, vegan cream cheese, and a homemade white chili seasoning - creamy, hearty, and ready in one pot in just 25 minutes. Entirely plant-based and gluten free.
Table of contents
- What is White Chili?
- Why this Vegetarian White Chili recipe works?
- Ingredients that make this White Chili a stunner
- How to make a vegetarian white chili?
- How to make the white chili seasoning
- Adjusting the heat level
- Serving Suggestions
- Storage and freezing
- Frequently asked questions
- More recipes you will love
White chili is one of those dishes that sounds like it should be complicated but is actually one of the most straightforward one pot meals you can make. Everything goes into a single casserole, the cream cheese melts into the broth, the beans soak up the seasoning - and in 25 minutes you have something that tastes like it took all afternoon.
This vegetarian white chili has been made by hundreds of readers since it was first published, and the comments speak for themselves: meat eaters finish the bowl and ask for seconds, people batch cook it every Sunday, families feed it to picky children who have no idea it is completely plant-based. It has earned its place as one of the most-made recipes on this blog.
The key to it is the homemade white chili seasoning - a blend of cumin, chili powder, garlic powder, cloves, and a small amount of maple syrup that gives it a depth no store-bought packet can match. Everything else is straightforward: white beans, vegan cream cheese, vegetable broth, and jalapeños for heat. That is the whole list.
What is White Chili?
Traditional white chili is a cream-based chili made with white beans, chicken, cheese, and sour cream. Unlike a standard red chili, it contains no tomatoes - the color and body come entirely from the cream base and the beans.
This version replaces the chicken with extra white beans, and the cream and cheese with vegan cream cheese. The result is just as rich, just as creamy, and just as satisfying - and nobody sitting at the table will know the difference.
Why this Vegetarian White Chili recipe works?
One pot, 25 minutes. Everything cooks in a single casserole from start to finish. The only prep is mincing garlic and, if using them, chopping onion and bell pepper.
Homemade seasoning. The white chili seasoning blend is what makes this recipe stand out. Cumin, chili powder, garlic powder, cloves, and maple syrup come together into something that no store-bought packet can replicate - and you probably have everything in your pantry already.
Vegan cream cheese does the heavy lifting. It melts into the broth as it cooks, creating a sauce that is genuinely creamy without any dairy. Store-bought vegan cream cheese (Daiya, Violife, or any cashew-based brand) all work well. Homemade cashew cream cheese works too - see the FAQ below.
Scales effortlessly. This recipe doubles and triples without any adjustments. Several readers in the comments have noted that doubling is essentially mandatory because a single batch disappears too fast.
Ingredients that make this White Chili a stunner
White beans - cannellini beans are the classic choice for white chili. Great Northern beans also work well and have a slightly firmer texture. One can of garbanzo beans can substitute if that is what you have - the flavour will be slightly different but still delicious.
Vegan cream cheese - any store-bought vegan cream cheese works here. Daiya, Violife, and Kite Hill are all reliable choices. See the FAQ for a homemade cashew cream cheese option. Do not skip or reduce this ingredient - it is what makes the chili creamy rather than brothy.
Jalapeños - the recipe uses a 7 oz can of jalapeño slices. This produces a genuinely spicy chili. For a milder result, start with 3-4 oz and taste before adding more. See the full heat level guide below.
Maple syrup - this is in the seasoning, not the chili itself. A small amount balances the heat from the chili powder and cloves. It does not make the chili sweet.
How to make a vegetarian white chili?
Step 1. Heat a small amount of oil - or vegetable broth for oil-free cooking - in a large casserole over medium heat. Add the garlic and optional onion and bell pepper. Fry for around 5 minutes until softened.
Step 2. Add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Stir to combine - the cream cheese will begin to melt into the broth as it heats. Cook for around 10 minutes on medium heat, stirring occasionally.
Step 3. Season with salt and pepper. Add the white beans and optional corn. Cook for a further 5 minutes until the beans are warmed through and the sauce has thickened slightly.
Step 4. Divide Vegatarian White Chili into bowls and serve with your choice of toppings.
How to make the white chili seasoning
Combine ¼ teaspoon ground cloves, 1 tablespoon chili powder, 2 tablespoon cumin, 2 teaspoon garlic powder, and 2 teaspoon maple syrup. Mix together and add directly to the chili in step 2.
This seasoning can be made in bulk and stored in a small jar - multiply the quantities by 4 and store in an airtight container for up to 3 months. One portion (the amounts above) is what you need for a single batch of chili.
The cloves are the key ingredient that most white chili recipes miss. They add a warm, slightly sweet depth that makes this seasoning taste like more than the sum of its parts. Do not reduce or omit them.
Adjusting the heat level
The jalapeños are the main source of heat in this Vegetarian White Chili recipe. The 7 oz can produces a genuinely spicy chili - correct for heat lovers but potentially too much for sensitive palates or children.
| Heat preference | Jalapeño amount | Notes |
|---|---|---|
| Mild | 2–3 oz | Flavour without significant heat |
| Medium | 4–5 oz | A noticeable kick, manageable for most |
| Hot (original recipe) | 7 oz | Significant heat throughout |
| Extra hot | 7 oz + chili flakes | For serious heat lovers |
Fresh vs canned jalapeños: Several readers have noted that canned jalapeños carry more heat than fresh ones of the same quantity, due to the pickling process concentrating the capsaicin. If using fresh jalapeños, you may need slightly more to achieve the same heat level - start with the equivalent amount and adjust.
Reducing heat after cooking: If the chili turns out hotter than expected, stir in an extra 2 oz of vegan cream cheese. The fat in the cream cheese will absorb some of the capsaicin and noticeably reduce the heat.
Serving Suggestions
This chili is complete as a standalone bowl but pairs well with:
- Tortilla chips - for crunch and scooping
- Cornbread - the classic pairing; the sweetness offsets the heat
- Rice - serve the chili over white or brown rice to stretch it further and absorb the sauce
- Pasta - several readers serve this over pasta, which works particularly well with the creamy sauce
- Bread - a thick slice of crusty bread for dipping
Toppings worth adding: Fresh cilantro, sliced green onion, diced avocado, a squeeze of lime, vegan sour cream, or extra jalapeño slices all work well. The avocado in particular is worth adding - it tempers the heat and adds creaminess.
Storage and freezing
Refrigerator: Store in an airtight container for up to 4 days. The chili thickens as it cools - add a splash of vegetable broth when reheating and stir to loosen.
Freezer: Allow to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. The cream cheese may separate slightly on thawing - stir vigorously while reheating and the texture will come back together. Thaw overnight in the fridge before reheating on the stovetop.
Meal prep: This Vegetarian White Chili is excellent for batch cooking. It tastes noticeably better the next day as the flavours develop overnight. Doubling the recipe is strongly recommended - several readers have noted that a single batch disappears faster than expected.
Frequently asked questions
Yes. Fry the garlic and optional onion and bell pepper in a pan first for best flavour, then transfer to the slow cooker along with all remaining ingredients except the beans and corn. Cook on low for 4-6 hours or high for 2-3 hours. Add the beans and corn in the final 30 minutes. The vegan cream cheese will melt into the broth during the long cook time.
The spices - particularly the chili powder and cumin - will give the chili a golden or light brown colour rather than pure white. This is completely normal. The colour varies depending on the brand of chili powder used and how much of each spice is added. The flavour is unaffected. For a paler result, reduce the chili powder slightly and increase the cumin.
Yes. To make a quick homemade version: soak 1 cup raw cashews in hot water for 10 minutes, drain, then blend with ¼ cup water until completely smooth. Season with a pinch of salt and optionally a teaspoon of lemon juice or apple cider vinegar. Use in exactly the same quantity as store-bought. Make sure the texture is very thick - a thin cashew cream will make the chili brothy rather than creamy.
Any store-bought vegan cream cheese works. Daiya, Violife, Kite Hill, and Miyoko's have all been used successfully by readers. One reader noted that Daiya has a strong smell on its own but tastes completely fine once cooked into the chili - this is accurate. Avoid reduced-fat versions as they can make the sauce thinner.
es. Cannellini beans are the classic choice, but Great Northern beans, navy beans, and garbanzo beans (chickpeas) all work. Garbanzo beans will change the flavour slightly - they have a nuttier, more assertive taste than white beans - but the result is still very good. One reader substituted half the white beans with garbanzo beans and reported excellent results.
Yes - see the storage section above. The cream cheese may separate slightly on thawing but comes back together with vigorous stirring during reheating.
Three options. First: simmer uncovered for an additional 5-10 minutes to reduce the liquid. Second: mash a small amount of the white beans against the side of the pot with a spoon - the starch thickens the sauce naturally. Third: mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir into the chili, then cook for 2 minutes more.
Yes. Replace the cooking oil with vegetable broth for oil-free cooking. Use 2-3 tablespoons of broth to fry the garlic and optional vegetables in step 1, adding more as needed to prevent sticking.
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If you give this Vegetarian White Chili a try, tag me with your creations on Instagram or Facebook. I can't wait to see them all.
Cheers, Florian.
Vegetarian White Chili
This Vegetarian White Chili is made with white beans, vegan cream cheese, and a homemade white chili seasoning. Creamy, hearty, entirely plant-based and gluten free — ready in one pot in just 25 minutes.
Ingredients
- 2 cups vegetable broth
- 4 cloves garlic, peeled and minced
- 2 15 ounce cans white beans, drained
- 1 7 ounce can jalapeño slices, drained
- 8 ounces vegan cream cheese
- salt, pepper to taste
White chili seasoning
- ¼ teaspoon ground cloves
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 2 teaspoon garlic powder
- 2 teaspoon maple syrup
Optional add ons
- 1 cup chopped bell pepper
- ¾ cup chopped white onion
- 1 cup corn, cooked and peeled
Instructions
- Heat a small amount of oil — or vegetable broth for oil-free cooking — in a large casserole over medium heat. Add the garlic and optional onion and bell pepper. Cook for around 5 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant. Do not let the garlic brown.
- Add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Stir well — the cream cheese will begin to melt into the broth as the mixture heats. It may look lumpy at first; keep stirring and it will become smooth within a few minutes. Cook on medium heat for around 10 minutes, stirring occasionally, until the cream cheese is fully incorporated and the sauce is creamy and uniform.
- Season with salt and pepper. Add the drained white beans and optional corn. Stir to combine and cook for a further 5 minutes until the beans are warmed through and the sauce has thickened slightly. Taste and adjust seasoning.
- Ladle into bowls and serve with your choice of toppings — tortilla chips, fresh cilantro, diced avocado, sliced green onion, or a squeeze of lime all work well.
Notes
- Jalapeño heat: The recipe as written with a full 7 oz can produces a spicy chili. For a milder result start with 3–4 oz and taste before adding more. Canned jalapeños are hotter than fresh due to the pickling process — adjust accordingly if substituting fresh.
- Vegan cream cheese: Any store-bought brand works well — Daiya, Violife, Kite Hill, and Miyoko's have all been used successfully by readers. Do not reduce the quantity — it is what makes the chili creamy rather than brothy.
- White beans: Cannellini beans are the classic choice. Great Northern beans and navy beans also work well. Garbanzo beans (chickpeas) can substitute for a nuttier flavour.
- Why is my chili not white? The spices — particularly chili powder and cumin — will give the chili a golden or light brown colour. This is completely normal and does not affect the flavour.
- Slow cooker: Fry the garlic and optional vegetables first, then transfer everything except beans and corn to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Add beans and corn in the final 30 minutes.
- Thickening: If the chili is thinner than desired, mash a small amount of the white beans against the side of the pot, or simmer uncovered for 5 minutes to reduce.
- Refrigerator: Stores well for up to 4 days in an airtight container. Add a splash of broth when reheating as it thickens considerably when cold.
- Freezer: Freeze for up to 3 months. The cream cheese may separate slightly on thawing — stir vigorously while reheating and the texture will come back together.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 461Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1011mgCarbohydrates: 58gFiber: 13gSugar: 3gProtein: 19g
Maybe this is a dumb question, but what do you mean a cup of corn cooked and peeled? How exactly do you peel cooked corn?
Hi Jen! You can use fresh corn from the cob like I did. It needs to be peeled and cooked. I peeled mine with a small knife to get all the kernels. If you use canned corn, you don't need these steps.
This dish was amazing. I added chili pepper and adobo. So delish. Thanks for the recipe.
When do you add the beans? It’s not mentioned in the directions.
Hi Angie! Add the beans after 10 minutes and cook for 5 minutes more.
This looks great!
Do you have a link for the vegan cream cheese? I hate the store bought options.
Thank you!
Hi Am! I don't have a link for the vegan cream cheese. This is what I do when making homemade. I soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender. Sometimes I add 2 tsp lemon juice or apple cider, blend the mix with 1/4 cup water until smooth. Make sure you have a really thick cream. Bare in mind adjust if you need more or less vegan cream cheese. Also you can use seasonings like garlic, salt, pepper and more.
My fiancé and I made it tonight and we loved it!!! It’s his first time eating a vegan chili and he was pleasantly surprised! We definitely will be making it again. Thank you for a great recipe!
Thanks a bunch for your amazing feedback and making it, Christy! I hope you'll find lots of more recipes to try!
Is making homemade vegan cream cheese your preference? or store bought immatation cream cheese?
Hi Tami! Store-bought is fine.
Can I use this in my crockpot??
Hi Jennifer! I don't have a crockpot. I would suggest please check your crockpot settings for precise cooking times and methods. If you give this a try let me know what you think.
This turned out really yummy! I was a little worried about the vegan cream cheese. I used the Daiya brand and didn’t think it smelled very good. I am new to the plant-based diet and dairy substitutes have been a challenge. But mixed with all the other ingredients and a little extra spices and it tasted wonderful! I served it over homemade corn bread, my favorite way to eat chili!
Thanks so much for your amazing feedback, Amanda! Glad It was such a big hit! One of my favorites!
I added tempeh seasoned with Adobo seasoning and mushrooms. I used fresh jalapeños instead of vinegar jalapeños. The flavor was amazing and super creamy. One of our new favorites.
Thanks for your amazing feedback, Moises! One of my favorites! I'll have to try with tempeh next time!
Does anyone else think 7 oz jalapenos is way too much? I'm sitting here eating it right now and it's so good but way to spicy like my mouth is on fire I can barely deal haha! J will be adding closer to 2-3 oz next time of the jalapenos I think but otherwise the recipe was delicous!
I agree that 7oz might be a little much for me! I'm not a fan of super spicy stuff but don't mind a kick. I think next time I will dice the jalapenos into smaller bites and then cut them down by 1/3. Just a preference thing. But the recipe is AMAZING!! I highly recommend. Thank you Florian 🙂
My husband and I thought it was SO GOOD! I’ll do less jalapeños for a little less spice next time (personal preference) but still SO GOOD!!!!!! Thanks so much for the recipe ?
My hubby and I thought 7 oz was way too much too and we LOVE spice. I don't think I will cook them in the chili next time and will only put a few diced on top before serving. I also doubled the maple syrup and used 3 oz of prepackaged vegan cream cheese (all I had) and 1/2 cup of soaked raw cashews blended with 1/2 cup of the veggie broth.
@Lauren, First time I made it I used the can jalepeno. They were so hot. I use just a real one. Much better. Those canned ones seemed to have extra heat.
Do you know how this turns out if frozen? Either frozen before cooking or after. I'm compiling a list of freezer meals to make next month to have ready for when baby #2 joins us!
Hi Meg,
I haven't tried to freeze it. I imagine it should be ok after cooking. But I can't vouch for it retaining the same texture.
If you try it, let me know how it went - curious myself.
Cheers,
Florian
I only have one can of white beans, can I do garbanzo beans instead?
Hi Rainelle! You can but the taste will be a bit different. Let me know how it goes.
Love this chili but mine never looks white like yours. The spices make mine darker. Is there something that I should be doing differently?
Hi Denise! I don't really know maybe it depends on the used chili powder? Thanks a bunch for your amazing feedback. It's one of my favorites and I made it all the time.
I used low fat cream cheese. I also cut the jalapeno slices; I used about 4 oz., and it was perfect. I doubled the batch, but I should have at least tripled it. I think it tasted better the following day. I'd like more leftovers. doubling the batch made about six bowls.
Awesome recipe and easy! I like easy.
Thanks for your amazing feedback and sharing, Julie! One of my favorites! I hope you'll find lots of more recipes to try!
Doubled this recipe before I even tried it and I’m so glad I did! This was simple, quick and delicious. Even my baby loved it and kept wanting more! The only thing I did differently was add a little bit of cornstarch slurry, just to thicken it up a bit. This recipe is definitely a keeper!
Thanks for your fantastic feedback, Cydni! Glad it was such a big hit with you and your family!
I’m wondering how spicy the addition of the jalapeños makes this chili. I have 2 small children and a baby who is eating. I don’t want to omit the jalapeños, just curious if they are just adding flavor or heat as well. Additionally, I have a bunch of fresh garden jalapeños and would be using them in place of jarred ones. How would that affect the heat? Thank you.
Hi Sarah! It's spicy, because I love spicy food so much! If you and your family are sensitive to heat please use less jalapeños to your own liking and taste. Hope that helps. Let me know what you think.
I got lots of Ripple vegan Half and Half on sale at a local store recently. Wondering if that might be an ok sub for the cream cheese. Really miss white chili since going vegan a few years ago, and this recipe looks delicious. I was just hoping I could use up some of that Ripple. I think I'll bite the bullet and try it. <3
Hi Kelly! I've never tried that before! But you will need to reduce the vegetable broth, otherwise it will turn out too liquid. Let me know how it turns out.
I made this with regular dairy cream cheese (Philadelphia brand) and it turned out great. I added the optional corn and bell pepper.
This was SO GOOD! My husband is a picky eater and even he loved it! Very filling.
Thanks so much for your amazing feedback, Chelsea! Glad it was such a big hit with you and your husband! I hope you'll try lots of more recipes!
This recipe is amazing! It tastes so good. I served it with homemade cornbread. It is extremely spicy. I loveeeee spicy foods but this one left my mouth on fire ? I’m wondering if I made the chili seasoning correctly. Any tips on making this a smidge milder?
Hi Emily! Just use less seasoning next time!
This recipe is SO good! I made a larger batch by using 8 cups of veggie broth, 16 oz of vegan cream cheese, 3 cans of beans, and five cloves of garlic. I added 1/2 an onion and 2 cups of cooked corn. The other spices I kept the same as the recipe, but I omitted the maple syrup and the jalapeno (I don't like really spicy food). The consistency was a bit too watery, so I would reduce the veggie broth to 6 cups next time. Also, the vegan cream cheese didn't completely melt, so there was tiny blobs of it floating in the chili, but that's a minor issue. This was so fast and easy and it was delicious! Thanks!
Thanks so much for your amazing feedback and making it, Teri! Glad it was such a big hit! I hope you'll find lots of more recipes to try!
This is a solid recipe, very tasty. Mine didn't really turn out white like the picture after adding the cumin and chili powder, but it was tasty. Pairing it with cornbread is a necessity though because by itself, it's a rather light meal.
Thanks for your great feedback, Heidi! Glad it was a hit! I hope you'll find lots of more recipes to try!
I will make this recipe every week gor the rest of my life. I doubled the cream cheese and tripled the corn.
Thanks so much for your fantastic feedback and making it, Ashley! I hope you'll find lots of more recipes to try!
bonjour !!! cette recette m intéresse mais je ne connais pas les mesures oz , de plus je ne comprends pas cette phrase " Faire frire l'ail et les oignons et la cloche facultatifs pendant environ 5 minutes." c'est quoi la cloche , le couvercle ? je voudrais la faire mais il va falloir diminuer pour moi beaucoup les piments .en tous les cas , ce sera une découverte et j'aimerais aussi savoir si on peut congeler les restes merci
"la Cloche" est un erreur de traduction- il devrait lire de frire l'ail, les oignons, et les poivrons. Florian a repondu a quelqu'un qu'il devrait marcher congele, mais il n'etait pas certain. Je m'excuse pour mes erreurs de francais (je n'a meme pas un clavier francais), mais j'espere que ca t'aide un peu!
I found this recipe a few weeks ago and it is a new staple in our house! Can barely keep leftovers in the fridge. Fast, delicious, so satisfying in cold months! I make it a little different every time and it's always amazing. Thanks for sharing this!
Thanks a bunch for your amazing feedback, Chelsea! I hope you'll find lots of more recipes to try!
Do you use the whole seasoning recipe for this one recipe?
Hi Laurie! I use the whole seasoning indeed! I like flavor a lot, but feel free to use less to your own taste!
I made this for my husband last night. It turned out to be more like soup than chili. I almost made some rice to serve it with. Mine was really ugly, sorry to say. My husband almost went out to Burger King to try the new vegan burger. However, he tried it and really liked it!! I am new to your site, I hope to try more recipes! Thank you!
I will be trying this really soon but I really must pass on a tip. Instead of vegan cream cheese try the Violife Feta vegan product. It has the most amazing lactic acid flavor the makes you stop and say, "Whaaaaattttt....?" It is so much better than vegan cream cheese that you will be stunned. I have been experimenting with the lactic acid powder in cakes and baked goods for some time because it is the key in gradient in so many favorite non-vegan cakes but is not present in sufficient levels in vegan cultured products. Try this product in your white chili!
Great recipe! It has a wonderful chili flavor, plenty of filling ingredients and perfect for fall.........However, it is way too hot (spicy) with that many jalapeños. I suggest, unless you have a very tough palette, use the mild jalapeño slices (tamed) or only use about 6oz. Holy burn Batman!! Lol, otherwise, it’s perfect.
Hi Tammy! You can always adjust to your own liking and preferences. ?
We Love this recipe at my house. I am going to serve it to some friends tonight. I use a red bell pepper for color and more corn (frozen), I also use regular cream cheese and it is even better. I make this in the crockpot! It comes out a little more frothy and liquidy than if you were to cook on the stove but its still delicious. I have not found a good way to thicken it up a little yet. Wonderful recipe. Thanks for sharing!
Thanks for your fantastic feedback and making it, Hannah! Glad it was such a big hit. I hope you'll find lots of more recipes to try.
This was really good! I did modify a tad, I added kale and mushroo ms. I did also boil some gnocchi and added it at the end. I topped when green onion and cheese.
@Hannah, how did you make yours in the crockpot? What setting, and for how long?
The white chili seasoning calls for 1 tbs chili powder. I assumed that meant 1 Tbsp, not 1 tsp. Mine was very chili-rific, but tasty. Would love to know for next time. SPICY! If you need to clear your sinuses, this is the recipe for you! 🙂 Very tasty combo. I'm going to add some additional cream cheese when I take it to work potluck tomorrow and hope it tames it down a little. Overall, good recipe.
Hi Cheryl 1 tbs is correct,but you can always use less. Thanks for making it and sharing.
I made this today and it is so yummy! I made it in my InstaPot. I added yellow potatoes (had frozen them in chunks), carrots, and two green zucchini squash, and two yellows! It is so yummy but yes, definitely tone down the spices if you aren't a spicy fan! I omitted the maple syrup and corn.
With my InstaPot, I chopped up all the veggies and put them in the pot with a little bit of oil and water, and heated them up on the saute function. Then once I added all the other ingredients and liquid, I put the cover on and did pressure cook for 5 min, then let the steam out both manually and naturally. Turned out PERFECT. Will do less cumin next time.
I used the Kite Hill almond milk cream cheese.
His Alexis! Thanks for making and sharing it! I hope you find lots of more recipes to try.
Hi, are the jalapeños pickled? Also, mild or hot?
Hi Kim! I used pickled hot jalapeños, but mild will work as well.
Im making this recipe for a chili cook off I'm in sunday. Can I use steamed corn? Also could I use regular cream cheese?
Hi Mae! Both will work, let me know how it goes.
Excellent recipe. I made a few additions to mimic my white chicken chili when I use to eat meat. I added 1/4 chopped celery sautéed with the onion and some. mushrooms once those were cooked. I added two more cloves of garlic and some smoked paprika to the seasonings. At the end when I added the beans I also added about 1/4 cup Tofutti sour cream and 1 can of rinsed jackfruit to create the chicken texture. And wow it taste just like the white chicken chili I use to make. Thanks for the recipe!
--also my favorite vegan cream cheese is from trader joes--
Thanks for sharing and making it, Mallory! That sounds delicious.
Mine also turned out a funky color, does chili powder come in a different color than red? I really enjoyed it though. Used approx 3 oz of jalapenos and chopped them. Also used a small onion and a can of corn. I added a can of Cannellini beans since it was so saucy and it came out nice and thick. Ate it with some tortilla chips. Yummy! Thanks for a great recipe!
Hi Katherine! The color of the chili powder can be vary on the brand. Thanks for sharing your feedback and making it.
Made this recipe tonight, and added some meatless ground beef, Soooo good!!
I just made this in my crockpot for a couple of hours on high and it was very yummy. I reduced the amount of jalapeno. While we are a family that LOVES spicy food, I just didn't want to take any chances of it being too much. I will make again, but next time I will use only 1 tablespoon of cumin instead of 2. For me, the cumin it really overpowered the dish, but if you really like cumin that shouldn't bother you. Overall great recipe, great consistency and everything.
I made with recipe tonight for dinner, adapting it to my Instant Pot. I did cut back on the jalapeños and I did one green bell pepper and one red. I doubled the recipe so we'd have enough for lunches for the rest of the week. Thanks so much for sharing this recipe!!
Can you share the settings you did for the Instant pot? Thank you!!
I’ve made this twice this week! It’s addictive, I tell ya!! I find myself grabbing a big spoonful from the refrigerator and eating it cold! Thank you so much for this delicious, easy, go-to meal!
This is so delicious! I’ve never had white chili before so thank you! I didn’t have vegan cream cheese so I used coconut cream and added a little bit of leftover vegan mozzarella. So good! I’m going to make it again tonight and add jackfruit - I think it will be amazing!
This recipe is really good except 7oz of jalapeños was waaaaaaaay too much for me. I wish I would’ve used half that amount and/or more cream cheese. Otherwise it’s definitely unique and a nice change of pace from traditional chili!
I love this white vegan chili it is so delicious! I made this for a group gathering and potato bar for topping. I add nutmeg instead of cloves. Everyone loved it! I make this and eat it all week for meal planning too! Thank you for creating ?my heart to yours
This was delicious!!! I rarely leave comments, but had to take the time to leave one for this recipe. I added green/red bell peppers, onions and mushrooms! Yummmo!
Thanks for making it and sharing your amazing feedback, Hilary! I hope you'll find lots of more recipes to try.
Needed a nutritious and quick recipe for a late supper and this fit the bill. I didn't have enough vegan cream cheese so supplemented with vegan sour cream and used fresh jalapenos, which I cooked with the onions, garlic and colored peppers. This recipe was delicious and filling. My husband and son absolutely loved it and this is a keeper in our house. Thanks
Can I use regular chili powder? I have never seen white chili powder before?
Hi Kaleigh! That is my homemade seasoning which I created for the recipe. It is super easy to make all the quantities are mentioned so you can mix and enjoy. Hope that helps.
Hi just made this for our dinner, it's amazing! I am in the process of becoming a vegetarian/pescatarian and was happy to find your recipes. Thank you
Thanks for your amazing feedback and sharing it, Patty! I hope you'll find lots of more recipes to try.
i made this tonight for dinner and it was great! i did add some carrots and celery, and cilantro. but it was such nice contrast to the dark and strong chipotle chili that we usually make. thank you!
Very good. I used Violife cream cheese. I think next time I'll double the cream cheese. I used one small jalapeno, seeded and diced and the spice was perfect for me. Ialso took 2 cups of the finished chili and liquefied it in my blender and then added that back to the chili pot. It made the chili thicker and creamier.
Good idea! I’ll have to try the blender idea next time.
Made this today and loved the fact that it was delicious and very quick and easy! I do have to admit it was a bit too spicy for me. Next time I will use less Jalepeno but the rest of the spice was right on point! My husband who is not vegan enjoyed it also! I used Tofutti (sp) cream cheese. Could see adding mushrooms and/or grilled seasoned Tofu to make it a little heartier. This will be a regular in my meal rotation! Wonderful!
I want to make this for meal prep for the week. If I make it tonight, will it last in the fridge for the next five days? I'd love to just bring some to work each day and heat it up there!
Hi Sara! It will stay fresh for around 4 days best. Hope that helps.
Hi! I’m a goober! When I read the recipe the first time it sounded so good but I thought it was made with dried beans and they’re soaking as I write this! Any suggestions on how I should cook the beans?
Thanks, Lina
Hi Lina! Cook and soak your beans according the package directions. Add them like you do with the canned beans in my recipe directions. Hope that helps.
This is a great recipe! I can't always handle traditional chili (acid reflux is real) so the white chili is easier for me to digest. I usually do fresh jalapenos and much less than called for even though I like spice. I recommend trying it with mushrooms added and I've also done with vegan 'chicken' shreds too. Very delicious. Going to try in the crockpot for a party I'm attending, following another commenters advice on 2 hours/high setting. Very versatile recipe. Thanks!
Hi Aly! Thanks so much for your wonderful feedback and making it! Love that you share your suggestions and vegan chicken shreds are always so delicious. Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
This looks truly incredible! I was wondering if (in a pinch- I always prefer to make it exactly as written) I could sub canned full fat coconut cream for the cream cheese as I wasn't able to find it at the store? Thank you!
Hi Joanna! You can, but know the result will be different. I would say use definitely a smaller amount of coconut milk as you would do with cream cheese. Let me know what you think. ?
This reminds me a little bit of curry. It’s almost like a cross between chili and curry. This would be good on rice too.
Hi Joey! This is great with rice, enjoy! ?
Did I miss something? You mentioned you make your own white chili seasoning, did you say how?
Hi Lynn! You can find the ingredients and quantifies along with the instructions in my recipe card. Hope that helps and clarifies.
Holy Moly!!! Why is this sooooo spicy???
Hi Libby! Lots of jalapeños.
Mine also didn’t turn out white due to the spices. It was very good, but I will most definitely use less chili powder next time. It’s kind of all we could taste, and I even used a little less than the recipe called for already. I added the corn and added jalapeño for husband and I, but not for the kids. For left overs I would definitely need to double the recipe next time too. This barely made enough for the family to eat. Definitely a good base to start with and tweak!
Hi Haleigh! Thanks for the feedback you can always use less spices or make a double batch. Don't forget leaving a star rating with your review, because this is super helpful for other readers and me. Thanks a lot.
Made this tonight. Delicious! Thank you. This is a keeper recipe 🙂
Thanks for your great feedback, Jo! I hope you'll find lots of more recipes to try.
Oh Yum! I just made this for the first time and it was so good. I did not add peppers but did add small chopped carrots. I also made the vegan cheese as you suggested in one of your comments. This was so delish that I will make it many times over as we move into the colder months. Thank you ?
Thanks for your great feedback and making it! Don't forget leaving a star rating with your review. So helpful for other readers and me. Thank you.
Can you add black beans too?
Hi Natasha! You can, but the result will be different. Let me know what you think.
Maple syrup in this soup? And cloves? I think not, will eliminate those when I make it. And omit the cream cheese because the vegan cream cheeses have oil. And only small amount of jalapenos. I think it will still be a good, savory, soup.
Hi Sandy! Good luck, but keep in mind the result has nothing to do with this amazing white chili.
Hi! I really want to double this recipe but every time I try doubling all the ingredients, the seasoning is off and it doesn't turn out as yummy as making the single recipe. Any tips?
Hi Chrystal! Use less seasoning.
Can I substitute the white beans for kidney or pinto or would it change the taste too much? I don’t want to run to the grocery store for the one item lol
Hi Deanna! You can absolutely of that, but indeed it will change the taste a bit. Let me know what you think.
Is there anything I can substitute for cloves or just leave them out?
Just leave them out, Kris! Let me know what you think and hope that helps.
Good recipe, very fast and easy. I used one ripe frozen jalapeño from my garden and it was just right. I only used one can of beans and added chopped onions. I used about 3 oz of low fat cream cheese to reduce the fat content and it seemed fine, just had to let it cool a bit before adding. Hubby devoured it so it’s a keeper!
Hi Vicki! Thanks for your wonderful feedback and making it! Truly a smart idea that you use jalapeños from your garden. Happy to hear that the result was such a big hit with your hubby. Please do a star rating with your review, because for other readers like yourself, comments can be so helpful when they are considering making this recipe. Thanks a lot.
I never comment- this is truly such a delicious and easy recipe. I add garam masala, more corn than recommended, and less jalapeños (maybe 1/3 or a little less of what is listed on the recipe card). I also make my own veggie broth that I believe enhances the chili. Sprinkle red onion and cilantro on top!
Thanks for your great feedback, Sarah! Please do a str rating with your review. So helpful for other readers, thanks a lot.