White Chicken-less Chili

White Chicken-less Chili
Recipe found at http://thetolerantvegan.com/2013/01/white-chicken-less-chili
Serves 6-8


  • 3 tablespoons extra virgin olive oil
  • 1 sweet onion, diced
  • 2 stalks of celery, diced
  • 1 green bell pepper, seeded and diced
  • 4 ounces (1 can) fire-roasted green chiles
  • 4 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon cayenne
  • 6 cups vegetable stock
  • 2 (15.8 ounce) cans Cannellini beans, drained
  • 2 cups yellow corn (fresh or thawed if frozen)
  • 3 cups vegan chicken substitute (I used Trader Joe's Chicken-less Strips, chopped)
  • 1 1/2 teaspoons Tabasco sauce
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  • 6 tablespoons vegan butter substitute
  • 6 tablespoons all-purpose flour
  • 3/4 cup unsweetened soy milk or creamer
  • Vegan sour cream (optional, for serving)
  • Daiya Cheddar-Style Shreds (optional, for serving)


  1. Heat the olive oil in a large pot over medium heat.
  2. Add in the onion, celery and bell pepper and cook until they're soft, around 10 minutes.
  3. Stir in the fire-roasted green chiles, garlic, cumin, chili powder and cayenne.
  4. Pour in the vegetable stock and bring the ingredients to a boil.
  5. Stir in the Cannellini beans, corn, vegan chicken substitute, Tabasco sauce, salt and pepper.
  6. Reduce the heat and allow the chili to simmer for an hour. Taste test every 15 minutes or so in case you want to add more salt or pepper.
  7. In a separate pan, melt the vegan butter substitute over medium heat.
  8. Stir in the flour and cook for 1-2 minutes.
  9. Add in the soy creamer and stir until the ingredients form a paste, roughly 2-3 minutes.
  10. Add the paste to the pot of chili and stir until fully combined.
  11. Allow the chili to simmer for another hour, continuing to taste test every 15 minutes, adding additional salt, pepper or other seasonings to suit your preference.
  12. Remove the chili from the heat and allow it to sit for as long as you can before serving, as it will thicken and the flavors will enhance over time. I followed The Kitchn's suggestion and let the chili cool completely, then reheated it before serving.
  13. Top with an optional spoonful of sour cream and a sprinkle of Daiya Cheddar-Style Shreds.