Back in our recipe contest days, Pam Georges submitted this vegan white chili recipe. It’s made lightly creamy with thickened milk beverage and a big dollop of sour cream. The beans also let off some starch as they cook, naturally thickening the soup.
Vegan White Chili that’s Lightly Creamy and oh-so Comforting
Here are some additional recipe notes and ingredient suggestions:
- Serving Tips: Dishes like this need to be served with vegan cornbread, crackers, or crusty bread to soak up the goodness. Or if your local grocer offers sourdough mini rounds, you can make your own bread bowls!
- Milk Beverage: We like coconut milk beverage because it cooks well. You can use another unsweetened plain dairy-free milk beverage, but keep in mind that some brands don’t perform as well when cooked. If your soup curdles, thickens oddly, or seems more watery, the culprit is likely your milk beverage.
- Sour Cream Alternative: You can find the best brand for your needs in our dairy-free cream reviews, or make your own! My favorite for this vegan white chili is Cashew Sour Cream, but the Tofu Sour Cream also works well and adds thickness.
Special Diet Notes: Creamy Vegan White Chili
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the butter alternative, broth, and sour cream alternative that suit your dietary needs.
Creamy Vegan White Chili
Prep time
Cook time
Total time
This chili gains its full flavor if allowed to chill in the refrigerator overnight. So it's a great make ahead recipe! You can enjoy it as is, or top with vegan bacon, dairy-free cheese, diced onion, diced chili peppers, or even more dairy-free sour cream alternative.
Author: Pam Georges
Recipe type: Entree
Cuisine: American
Serves: 8 servings
Ingredients
- ¼ cup dairy-free buttery spread
- ½ small onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground oregano
- 5 cups vegan "chicken" broth
- 4 (15-ounce) cans white beans, drained and rinsed
- 1 large bay leaf
- Salt, to taste
- White pepper, to taste
- ½ cup unsweetened coconut milk beverage
- 1 tablespoon cornstarch
- ½ cup dairy-free sour cream alternative
Instructions
- Melt the butter alternative in a medium-large stockpot over medium heat. Add the onions and celery and sauté for about 5 minutes.
- Add the diced carrot, cumin, chili powder, and oregano, and continue to sauté for another 5 minutes.
- Add the broth, beans, and bay leaf and bring to a boil. Reduce the heat to low, partially cover, and simmer for about 40 to 60 minutes, gently stirring occasionally.
- Remove the bay leaf. Season with salt and pepper.
- In a small bowl, whisk together the milk beverage and starch until the starch dissolves.
- Bring the soup back to a boil, and stir in the starch-milk beverage mixture. Reduce the heat to medium-low and simmer for 5 minutes to thicken slightly.
- Stir in the sour cream alternative and serve.
Notes
Greens Option: Kale also goes well in this white chili. You can sauté about 2 cups chopped kale with the other vegetables. It holds up in stews.
Nutrition Information
Serving size: about 1½ cups Calories: 303 Fat: 8.8g Saturated fat: 2.7g Carbohydrates: 42.9g Sugar: 3.4g Sodium: 816mg Fiber: 9.7g Protein: 13.9g
More Creamy Vegan Soup Recipes
Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat)
Creamy Roasted Tomato Soup with Fresh Herbs and Carrots
Healthy Broccoli Cream Soup
