This vegan white chili is a twist on the traditional recipe, using king oyster mushrooms instead of chicken for a flavor-packed, hearty, and satisfying dish. It is ready in just 30 minutes, is a one-pot meal, and freezes well too.
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I love making comforting vegan soups and stews, especially during the colder months. But I also want them to be quick, easy, and use minimal ingredients. This recipe ticks all those boxes, making it perfect for anyone looking for a quick and delicious meal.
I love making chili for dinner. Some of my go-to recipes are this quinoa sweet potato chili and the best vegan chili recipe!
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❤️ Why you’ll love it
This vegan white chili is a comforting and hearty dish that is perfect for a cozy night in. The combination of king oyster mushrooms, white beans, and sweet corn not only adds a variety of textures but also makes this chili a truly satisfying meal.
I love how the king oyster mushrooms, in particular, add a meaty texture and a delicious umami flavor to the chili. They are a key ingredient in this recipe and set it apart from traditional chilis.
Plus, vegan sour cream not only adds a creamy texture to the chili but also gives it a subtle tanginess that is truly delicious. This, combined with the heat from the green chili peppers, creates a flavor combo that is both comforting and exciting.
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🧾 Key ingredients
This vegan white chili is a delicious, hearty dish that is made with simple, plant-based ingredients that you can easily find at your local grocery store.
King oyster mushrooms are the star of this dish, adding a meaty texture and a rich, earthy flavor that is truly satisfying. They are a great meat substitute in this recipe.
Onion and garlic are essential for building the flavor base of this chili. They add a depth of flavor that is both savory and aromatic.
Veggie broth is the liquid base of the chili, infusing all the ingredients with a rich, savory flavor. You can use store-bought veggie broth or homemade.
Vegan sour cream adds a touch of creaminess to the chili without any dairy. It helps to mellow out the heat from the green chilies.
White beans and sweet corn are the heart of this chili, providing a hearty and satisfying bite in every spoon. You can use canned or cooked beans.
Celery and green chilies add a fresh, crisp texture and a hint of spiciness to the chili. The green chilies can be adjusted to suit your spice preference.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by peeling and chopping the onion and garlic into fine pieces.
STEP 2
Next, peel and slice the celery stalks. Remember to wash and slice the green chili peppers as well.
STEP 3
Take the king oyster mushrooms and, with the help of a fork, tear apart the stem. Cut the top part to a similar size.
Making the vegan white chili
STEP 1
Heat your Dutch oven or stockpot over medium heat. Add olive oil and the chopped onion. Cook for about 2-3 minutes until they are tender.
STEP 2
Then, add the finely chopped garlic and continue to stir and cook for another minute.
STEP 3
Now, add the chopped celery, shredded king oyster mushrooms, green chili slices, and bay leaves to the pot. Stir and cook for about 4-5 minutes.
STEP 4
Add the cumin, oregano, cilantro, nutritional yeast, salt, and black pepper to the pot. Stir well and cook for 1-2 minutes.
STEP 5
Pour in the vegetable broth and bring the stew to a boil.
STEP 6
Once it is boiling, add the canned white beans and sweet corn. Let it cook for 2-3 minutes.
STEP 7
While the chili is cooking, prepare a slurry by mixing vegan sour cream with cornstarch in a separate bowl.
STEP 8
Add some warm liquid from the chili to this slurry and mix it well. Then, add this mixture to the boiling chili.
STEP 9
Let the chili simmer for 2-3 minutes until it thickens. Your vegan white chili is ready to be served.
💡 Expert tip
For the best vegan white chili, do not skip the step of mixing the vegan sour cream with cornstarch. This slurry not only adds a creamy texture to the chili but also helps to thicken the stew, giving it a hearty and satisfying consistency.
🔄 Variations
If you are a fan of bold, spicy flavors, consider adding some heat to your vegan white chili. You can do this by incorporating ingredients such as mild chili powder, sriracha chili paste, hot sauce, cayenne pepper, or freshly chopped raw chili peppers. These will not only give your chili a kick but also add a pop of color and a unique, fiery flavor.
If you are looking to pack your chili with more protein and texture, consider using soy curls as a chicken substitute. Keep in mind that the shreds will be much larger, and the texture will be firmer. Alternatively, you can also use chickpeas, tempeh, TVP, or cubed firm/extra-firm tofu. Each of these options will bring a different texture and flavor to the dish.
This vegan white chili is incredibly versatile and you can use different beans such as pinto beans, black beans, or red kidney beans. Each type of bean will add a unique texture and flavor to your chili. Plus, you can also use chickpeas or a mix of the above beans.
🥣 Serving ideas
Vegan white chili is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a selection of toppings. You can top it with a dollop of vegan sour cream or some slices of avocado. A sprinkle of vegan shredded cheese, vegan bacon bits, freshly chopped cilantro, and some chopped scallions can add a burst of color and flavor. I also love to squeeze a bit of lime juice over the top for a tangy twist.
In addition to toppings, this chili is delicious when served alongside a variety of chips or crackers. A side of tortilla chips or crackers is perfect for dipping into the hearty stew. You can also serve it on top of a soft tortilla wrap with rice, guacamole, and a drizzle of vegan cheese sauce for a Mexican-inspired meal.
If you are hosting a gathering, consider serving this chili as a fun and delicious appetizer. You can serve it over tortilla chips with a drizzle of vegan nacho cheese sauce or creamy vegan queso dip for a delicious chili nachos dish.
❄️ Storing tips
Storing and reheating this vegan white chili is easy, and the flavors actually intensify, making it even more delicious the next day.
To store, allow it to cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. I do not recommend storing it at room temperature, as the creamy base can spoil.
If you want to freeze it, make sure it has cooled completely. Then, transfer it to a freezer-safe container and place it in the freezer. It will keep well for up to 3 months. When you are ready to eat it, allow it to defrost in the refrigerator overnight, and then reheat it.
To reheat it, you can use the stovetop or the microwave. If you are using the stovetop, place the chili in a saucepan and heat it over medium heat, stirring occasionally, until it is heated through.
🤔 FAQs
What kind of beans work best for chili?
For this vegan white chili recipe, I recommend using cannellini, black beans, or red kidney beans. These beans have a mild, creamy texture that complements the other ingredients in the chili. However, if you prefer a different type of bean, feel free to make the swap.
Do I have to use vegan sour cream?
I highly recommend using vegan sour cream for this recipe. It adds a creamy, tangy flavor to the chili that is characteristic of white chili. If you omit the sour cream, the chili may not have the same flavor profile.
Can I use other types of mushrooms?
Yes, you can. While the recipe calls for king oyster mushrooms, you can use any type of mushroom you like. I chose king oyster mushrooms for their meaty texture, but other mushrooms will work just as well.
More vegan Mexican recipes
While I have several oyster mushrooms recipes, if you want more Mexican flavors, browse through my vegan Chipotle recipes or check out the below ones:
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Vegan White Chili
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.
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