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It’s that time again! Fall weather is on its way and Brian has a brand new, entirely plant-based, oil-free chili recipe to share with you. This time he went for a nice white chili with soy curls providing a tasty swap for chicken. It has a creamy tofu base and a hint of lime that is sure to delight.
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One of the special ingredients that makes this chili so tasty are Butler Soy Curls, which you can purchase here on Amazon. We like to keep a few bags on hand in our freezer. They add a nice texture and take the place of the chicken you might find in a standard white chili.
The Poblano peppers add a great flavor and a mild spice to the chili. You could always swap with bell peppers if you prefer to keep the spice level down, but I think it’s just right!
Trust me when I say this is one of Brian’s best chili recipes. He nailed it on his first try and we immediately added it to our regular rotation of soups and chilis.
Be sure to watch the video to see us make the recipe and get even more tips!
Brian's White No-Chicken Chili
Ingredients
- – 1 large yellow onion, diced into 1/2-inch pieces (approx. 2 cups when diced)
- – 2 large Poblano peppers, seeds removed, diced into 1/4-inch pieces (approx. 2 cups when diced)
- – 1 Tbsp minced garlic
- – 1 Tbsp nutritional yeast
- – 1 tsp cumin
- – 1 tsp chili powder
- – 1 tsp Mexican oregano *see note
- – 1/2 tsp white pepper
- – 4 cups reduced sodium veggie stock (we use 4 tsp Better Than Bouillon mixed w/ 4 cups of hot water)
- – 3 x 15oz cans white cannellini beans (no salt added if possible), drained & rinsed
- – 1/2 cup frozen corn
- – 4oz Butler soy curls
- – 1 x 12oz block soft silken tofu
- – 1/2 cup plain, unsweetened almond milk
- – 1 Tbsp white miso paste
- – 2 Tbsp lime juice + extra for serving
Directions
- Heat a large pot or Dutch oven to medium-high. Add diced onions and Poblano peppers. Sauté until softened, stirring constantly.
- Add garlic and cook until fragrant, about 60 seconds.
- Add nutritional yeast, cumin, chili powder, Mexican oregano and white pepper. Stir to combine.
- Add veggie stock, beans and corn. Stir to combine.
- Bring to a boil, reduce heat to medium-low and add soy curls. Cover and let simmer for 10-15 minutes until soy curls are softened.
- While soup is cooking, combine silken tofu, almond milk and white miso paste in your blender and blend for 30-60 seconds until smooth. This will work best in a small blender cup (Magic Bullet or similar).
- Once soy curls are softened, add blender mixture to the soup and stir. Heat for an additional 5-10 minutes. Stir in lime juice and serve with extra lime juice if desired.
Makes approximately 4-6 servings.
- NOTE:
- – If you don’t have Mexican oregano, we do NOT recommend swapping with regular oregano as it has a very different flavor. You can always just leave it out. We buy ours here and use our spice grinder to grind it.
As always, we’d love to hear from you if you make the recipe. You can find us on Instagram and Facebook – don’t forget to tag us if you post a photo!
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We use an 8-quart Dutch Oven from Martha Stewart that I purchased at Macy’s.You can also check out Dutch Ovens on Amazon.
Butler Soy Curls, 8 oz. Bags (Pack of 3)
Vitamix A2500 Ascent Series Smart Blender, White
Vitamix Blending Cup and Bowl Starter Kit
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
Classic Provisions Spices, Mexican Oregano Dried Whole Leaves
White Pepper, Ground, 3 Ounces
365 by Whole Foods Market, Beans Cannellini No Salt Added Organic, 13.4 Ounce
Mori-Nu Silken Tofu Soft, 3 Pack
Mueller Vegetable/Onion Chopper with Container & 4 Blades
OXO Good Grips 7-Piece Nesting Measuring Beaker Set
Talented Kitchen 134 White All Caps Spice Label Set
Aozita 36 Pcs Glass Spice Jars
Hi, thank you for the recipe. I just love the two of you. I made the white chili yesterday, but mine came out a little too soupy. Yours doesn’t look like it has too much fluid. Followed the recipe to a “T”.
I love chili, but never had a “white” chili. We had it with cornbread. I think we will eat the leftovers with rice or mashed potatoes.
I made this today. I don’t know what I did wrong. My family loves your recipes, but this came out really bland. Even the poblanos were tasteless. I even bought new spices. I enjoyed it with the lime, but it wasn’t what I expected. I’ll try again in few weeks (now that I own soy curls) and hopefully I’ll be able to report back with more success.
I felt the same way, except I could taste the poblanos. I didn’t notice the Mexican oregano or the white pepper. It was still good and filling though!
Definitely use soy curls and instcead of blended tofu, blend 1/2 cups of cashews with water and add that. It is a 10/10 with these alterations.
What type of spice grinder do you use?
I made this last night and it was absolutely delicious! And a hit with everyone in our house. We’re big fans of lime juice so we added extra. I was afraid it would be too spicy, since I’m really sensitive to spice but it wasn’t at all. There’s some heat but it dissipates fast. I’m so glad to have an alternate chili recipe that is not tomato based.
P.S. Brian is totally right about the peppers and avoiding touching your body. I accidentally screwed up and blew my nose. My nostril was on fire for the night. I also found my hands were still sensitive the next day from touching the peppers, so next time I’ll be wearing gloves.
This recipe turned out FANTASTIC for me; very flavorful and comforty. 🙂 Worth making again, for sure.
This recipe came out amazing for us!! So creamy and savory. Thanks so much!!
Oh yum! . Based on the review above, I tweaked it. Double the spice, added a jalapeno, a box of mushrooms, spinach, extra TrueLime. Who knows what else. Served over crushed chips & topped with black olives and spicy lime Mrs. Dash. Accidentally grabbed a can of garbanzos as one of the 3 cans is white beans. Nice texture addition
This was really good! The soy curls have a nice chewy texture and were a new food for me to try.
This is my favorite recipe of yours. I’ll be making it quite often.
This chili is fantastic! First time every making white chili and I will definitely be making this ALL the time!! This really hit the spot and my non-vegan boyfriend loved it just as much as I did. Thanks for the amazing recipe!
I am obsessed with this chili!! Such a revelation.
Hi friends. Congratulations on your lovely little girl!
My question is, do you serve this chili on a grain or potato? It is a lot of protein, so I am wondering if you ever add more vegetables or starch.
Looks delicious! My Butler soy curls are arriving Monday and I can’t wait to try this recipe.