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A white bowl with a light brown chili with white beans, shredded mushrooms, corn, topped with green chili slices, shredded cheese and nacho chip pieces.
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Vegan White Chili

Ready in just 30 minutes, this one-pot vegan white chili is simple to make, easy to customize, and delicious! We use king oyster mushrooms instead of chicken and simmer them with various veggies and herbs to create a flavor-packed and filling dish. Whether you serve it for lunch or dinner, you will not want to stop after the first serving!
Course Main Course
Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian
Keyword Vegan Chili, vegan white chicken chili, vegan white chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 525kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • Stockpot

Ingredients

  • 6 oz King oyster mushrooms
  • 1 Tbsp olive oil
  • 1 Onion
  • 4 cloves Garlic
  • 2 cup Veggie broth
  • ½ cup Vegan sour cream
  • 28 oz Cannellini or White beans
  • 12 oz Sweet corn (canned)
  • 2 Celery stalk
  • 1 Green chili peppers or to taste
  • 1 tsp Cumin
  • ½ tsp Oregano chopped
  • ½ tsp Cilantro
  • 1 Tbsp Lime juice
  • 1 Tbsp Nutritional yeast
  • 2 Bay leaves
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Toppings

  • Avocado
  • Shredded vegan cheese
  • Freshly chopped cilantro
  • Tortilla chips (5-oz bag)
  • Scallion

Instructions

Preparing the ingredients

  • Peel and chop the onion and garlic (finely).
  • Peel and slice the celery stalks.
  • Wash and slice green chili peppers.
  • With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the top part as well to a similar size.

Making vegan white chili

  • Preheat your Dutch oven or stockpot over medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
  • Add finely chopped garlic. Stir and cook for a minute.
  • Add chopped celery, shredded king oyster mushrooms, green chili slices, and bay leaves. Stir and cook for another 4-5 minutes.
  • Add cumin, oregano, cilantro, nutritional yeast, salt, and black pepper. Stir well. Cook for 1-2 minutes.
  • Add vegetable broth. Bring the stew to a boil.
  • Add canned white beans and sweet corn. Cook for 2-3 minutes.
  • In a separate bowl, mix vegan sour cream with cornstarch. Add some warm liquid from the chili and mix it well. Add this slurry to the boiling chili and simmer for 2-3 minutes until it thickens.

Video

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