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!
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.