All the Coziness of a Thick and Creamy White Chili, Made Vegan!
When it comes to cold weather dinners, I’m on Team Chili, through and through. And while I’ll never turn down a bowl of bold, tomato, and meat-forward classic chili, white chili is really where my heart is.
This creamy white chili is super comforting, loaded with white beans (my favorite!), and just so happens to be completely vegan.
To make this vegan white chili, I took my favorite spicy and creamy White Chicken Chili and gave it a little makeover with 2 major plant-based twists.
Hominy, a traditional Mexican corn product, adds a satisfying texture and a punch of sweet corn flavor. A masa harina slurry (made with plant-based almond milk) thickens the chili to a creamy, dreamy consistency without any dairy products.
The result? A cozy and creamy white chili filled with peppers, white cannellini beans, and rich corn flavor — all in 40 minutes or less! It’s everything you want out of vegan white chili and more.
Prefer a tomato-forward vegan chili? My Hearty Vegan Pumpkin Chili and Sweet Potato Quinoa Chili with Black Beans are great options for a more classic tomato and bean-loaded chili.
Hominy is one of my favorite Mexican ingredients (you may recognize its texture from a bowl of posole soup!). It’s corn with the tough outer skins removed, causing the kernels to puff up into big, beautifully chewy bites that add a satisfying meatiness to the chili.
Masa Harina is a Mexican corn flour commonly used for making tortillas. I use it to create a slurry that thickens the chili. It also adds even more complex corn flavor!
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How to Make Vegan White Chili
Making this creamy white chili recipe is a pretty straightforward, 40-minute soup-makin’ process. You’ll just lean on more vegan and vegetarian ingredients!
Thickening a Vegan Chili
My recipe uses a blend of masa harina and plant-based milk to create a slurry. It makes the chili gloriously thick and creamy while keeping it 100% vegan! For even creamier results, use an immersion blender to break up some of the white beans.
Serving Suggestions
In my opinion, the best part of any chili feast is the toppings.
Some of my favorite vegan chili toppings are diced avocado, thinly sliced jalapeno peppers, cilantro, and crushed tortilla chips. You can also always add a sprinkling of your favorite vegan cheese. Layer on those textures!
I really hope you give this Vegan White Chili a try very soon. It makes for the perfect cozy and comforting winter meal…I know you’ll love it!
If you do give it a try, be sure to let me know by leaving a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
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Vegan White Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Soup, Stew & Chili Recipes
- Method: Stovetop
- Cuisine: American, Tex-Mex
Description
Here just in time for chilly winter nights: the coziest Vegan White Chili recipe!
A dairy-free, gluten-free, and totally flavorful vegetarian white chili heavy on plant-based goodness, this white chili recipe gets tons of rich flavor and hearty texture from poblano peppers, jalapeno peppers, tons of white beans, and hominy.
Better yet, it’s easy to throw together any night of the week, and perfect for meal prep this winter. Creamy white chili for the win!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, diced (deseeded as desired)
- 2 jalapeno peppers, diced (deseeded as desired)
- 4 cloves garlic, finely chopped or grated
- 1 4-ounce can diced green chiles (mild or hot – your choice!)
- 1 tablespoon ground cumin
- 1 bay leaf
- Two 14-ounce cans cannellini beans, drained and rinsed
- One 28-ounce can hominy, drained and rinsed
- 32 ounces low-sodium vegetable stock or broth
- 2 cups unsweetened almond milk (or unsweetened nut milk of choice)
- ½ cup masa harina
- 2 limes, juiced
- kosher salt and ground black pepper, to season
- for serving, as desired: diced avocado or guacamole, chopped cilantro, thinly sliced jalapeno, crushed tortilla chips, etc.
Instructions
- Cook the veggies: Add the olive oil to a large pot or Dutch oven over medium heat. Once hot, add the onion, poblano, and jalapeno peppers. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occassionally, for 5-6 minutes, until the veggies are softened.
- Toast the aromatics: Add the garlic, diced green chiles, ground cumin, and bay leaf to the pot, stirring to combine. Cook, stirring occassionally, for 1-2 minutes, until fragrant.
- Assemble the white chili: Add the cannellini beans, hominy, and vegetable stock to the pot, stirring to combine. Increase the heat to high to bring the chili to a boil, then reduce to medium-low to simmer.
- Thicken the white chili: Make the masa harina slurry by whisking together the almond milk and masa harina in a small bowl or liquid measuring cup. While stirring the chili constantly, slowly pour the masa harina slurry into the chili. Let the chili continue to simmer over medium-low heat, stirring occassionally, until thickened slightly, 10-15 minutes. Once thickened, stir in the fresh lime juice. Taste and season with additional salt or ground black pepper, as needed.
- Serve: Portion the chili into bowls, serving with your favorite chili toppings: diced avocado or guacamole, chopped cilantro, thinly sliced jalapeno, crushed tortilla chips, etc. Enjoy!
Notes
- Storage: This Vegan White Chili keeps incredibly well, since the flavors of the chili really meld together over time. To store, transfer cooled chili to an airtight container and store in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
- 10-Minute Meal prep: The majority of the prep time involved in this recipe is chopping veggies. Chop all the veggies in advance, storing in an airtight container in the refrigerator for up to 5 days. At dinnertime all you have to do is get cookin’ – seriously so easy!:
- Dice 1 medium yellow onion
- Dice 2 poblano peppers (deseeded as desired)
- Dice 2 jalapeno peppers (deseeded as desired)
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
OMG new fave white chili recipe (vegan version), by far! The hominy & masa harina, plus combo of peppers: *chef’s kiss*!
We used cashew milk (Original NOT Unsweetened) because had/prefer it – but there’s so much brilliant flavor here I doubt it mattered. Thanks so much for the recipe!
Hi Aliza, thank you so much for your review!! We totally agree that the masa harina is a total game-changer! So glad you enjoyed it 🙂
Wow – SO flavorful! My favorite part was the masa harina mixed in but all the ingredients come together beautifully as well! So quick also. Oh, and I took a tip from another commentor: I roasted the jalapenos and poblanos first!
Hi Samantha! We’re SO thrilled to hear that you loved this chili as much as we do! Thanks so much for taking the time to leave a comment, it means so much!
I made this and really liked it fresh, but then I froze leftovers. When I thawed them, it was like a mushy mess. It seems like the broth absorbed the masa and made it have a weird texture. In addition, my husband complained that it lacked flavor. I was disappointed about all of this :/.
Hi Jenny! So sorry to hear that this was your experience, we’ve never run into that issue with freezing. Were you able to cool the chili completely prior to placing in the freezer? Also, an extra splash of veggie stock or almond milk can really help bring the chili back to life when reheating.
All in all, we appreciate your feedback on freezing & the flavor – while we’ve never experienced this we’ll certainly keep these notes in mind next time we make the chili to see if anything needs to be adjusted. Thanks so much!
Oh my word! This was simply amazing. So easy to make. I made honey cornbread and topped the chili with avocado and cilantro. I think the corn flour and hominy make such a wonderful flavor!
Love to hear it Alisha! Those toppings & the honey cornbread on the side sound like absolute perfection – so so glad you enjoyed!
This chili is pure 🔥!!! I only made a few changes: skipped the oil since I don’t use it and I roasted the poblanos and jalapeños. It’s truly amazing!!! I will continue to make it and share it.
Oooh, Rosanna, I bet the roasted peppers added such a nice, smoky depth of flavor. Great idea! So glad you enjoyed – thanks for the comment! xx