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A bowl of vegan white chicken chili topped with a slice of lime, jalapeños, and blue tortilla chips

Vegan White Chicken Chili

- Emily Haller
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings4

Equipment

  • Slow cooker
  • Immersion blender, or see notes section below

Ingredients
  

  • 4 ounces soy curls, broken into small pieces, rehydrated
  • 2 - 15.5 ounce cans (439 grams) great northern beans, drained
  • 1 - 15.5 ounce can (439 grams) hominy (golden or white), liquid drained from can
  • 2 - 4 ounce cans (113 grams) green chilis
  • ½ of a fresh lime, juiced; save other half to slice into wedges and *consider an additional lime for more wedges
  • 1 packet taco seasoning
  • 2 cups (475ml) no-chicken broth or vegetable broth

Make it your own with your favorite toppings! 

  • Whether it's the crunch of tortilla chips, creamy avocado slices, dollops of vegan sour cream, a kick from sliced jalapeños, a dash of hot sauce, or fresh cilantro, the choice is yours to make this comforting dish uniquely yours.

Instructions
 

  • In a medium-sized bowl, place soy curls and add warm water. Allow them to rehydrate for ~8 minutes. Once the time is up, drain the hydrated soy curls in a colander. Press down on the soy curls to extract any excess water.
  • Transfer the rehydrated soy curls to the slow cooker. Add white beans, hominy, green chilis, lime juice, taco seasoning packet, and broth.
  • Add lid and cook on low for 6 hours.
  • To enhance the chili's texture, use an immersion blender to pulse several times throughout the slow cooker. This will help break apart the soy curls and blend some of the beans, creating a creamy, chunky consistency.

Notes

Lime juice: If fresh lime is unavailable, you can substitute it with 1 tablespoon of jarred lime juice. *An additional lime may be desired for topping - a wedge of fresh lime is delicious squeezed on top along with cilantro, sliced avocado, and chips!
Immersion Blender: If you don't have an immersion blender on hand, an alternative approach is to use a potato masher to gently mash some of the chili. This method adds a creamy element to your dish. Feel free to skip this step if you prefer to keep the original texture intact.
Gluten free: Use a gluten free broth and ensure the taco seasoning packet is gluten free to make this chili gluten free.
Taco seasoning: Use a lower sodium taco seasoning packet to reduce sodium content.
Spicy: Use a spicy taco seasoning packet, top with fresh sliced jalapeños and/or your favorite hot sauce.