Vegan White Chicken Chili

Vegan White Chicken Chili uses seitan chicken and classic white chicken chili ingredients for a plant-based and high-protein chili. Ready in 25 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 326

Author Elizabeth

Ingredients

1 Medium Yellow Onion diced
2 Poblano Peppers chopped
4 Cloves Garlic minced
1 Teaspoon Ground Cumin
¼ Teaspoon Chili Powder
1 teaspoon Salt
4 Cups Vegetable Broth
1 Recipe Seitan Chicken
1 15 Ounce Can White Beans drained and rinsed
½ Cup Non-Dairy Yogurt plus more to serve
Juice of one Lime
¼ Cup Chopped Fresh Cilantro

Instructions

Sauté the onion and peppers in a large pot or dutch oven over medium heat, until starting to soften.
Add the garlic, cumin, chili powder, and salt. Stir and toast for 1 minute.
Add the vegetable broth broth, seitan chicken, and beans. Bring to simmer.
When the pot reaches a simmer, turn off the heat and stir in the non-dairy yogurt, lime juice, and cilantro.
Serve with cilantro and more yogurt. Enjoy!

Notes

Gluten Free Options

I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.

You can:

1) add more beans or crumbled tempeh - add another can or two of white beans, or grab a block of tempeh and crumble it into the soup when you add the beans

2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 3 when the seitan chicken would be added

Nutrition