This White Bean and Chicken Vegan Chili Recipe is SO easy. Throw it together, come back in a few hours & enjoy a delicious, spicy bowl of comforting chili. VEGAN | VEGETARIAN | CHILI | CHILI RECIPE | MEATLESS
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5 from 6 votes

White Bean and Chicken Vegan Chili Recipe

This White Bean and Chicken Vegan Chili Recipe is SO easy. Throw it together, come back in a few hours & enjoy a delicious, spicy bowl of comforting chili.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: American, southwestern, vegan, Vegetarian
Servings: 8 People
Calories: 412kcal

Ingredients

  • 6 Cans White Beans, Rinsed and Drained
  • 2 Cups Mixed Peppers, diced I use a combination of poblanos, jalapenos, banana peppers, habaneros, and anaheims. These were what I was able to get fresh at the market. Any combination of pepper will work, though, and if you prefer things less spicy, I would suggest using one poblano, and the rest as simply bell peppers.
  • 2 Cups Diced Yellow Onion
  • 1 Tablespoon Minced Fresh Garlic
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Fresh Ground Black Pepper
  • 1 Teaspoon Oregano
  • 1 Cup Canned Tomatoes
  • 16 Ounces Vegetable Broth
  • 8 Ounces Beyond Meat Chicken Strip Substitute Optional. May also use any other veggie chicken substitute you prefer.

Instructions

  • In a large stock pot over medium heat, saute peppers and onions until soft.
  • Add garlic and saute for 1 minute.
  • Add beans, and stir to combine.
  • Add canned tomatoes and vegetable broth.
  • Add salt, pepper, cumin, and oregano.
  • Bring to a boil.
  • Reduce heat to low and simmer for at least two hours, or until broth reduces and the chili starts to thicken.