I never thought I’d say this, but my vegetarian white chili might actually be better than my chicken version. I know that sounds wild coming from someone who’s been making my easy white chicken chili recipe for years, but hear me out. Last month, my friend Sarah came over for dinner and mentioned she’d gone vegetarian. Instead of making a completely different meal, I decided to transform my go-to white chili recipe using hearty seitan and creamy oat milk.
After testing this recipe four times with my family—including my very skeptical 12-year-old who usually turns his nose up at anything without meat—I can honestly say this vegetarian version has earned a permanent spot in our dinner rotation. The seitan gives it that satisfying, hearty texture while the white beans make it incredibly filling and protein-packed.
Trust me, this isn’t one of those sad vegetarian substitutes that leaves you missing the original. This chili is rich, warming, and so flavorful that you won’t even think about what’s missing.
According to the USDA FoodData Central, one cup of white beans provides about 15 grams of plant-based protein – that’s why this chili is so satisfying even without meat.
Table of contents
Hearty Vegetarian White Chili That Even Meat-Lovers Crave
This creamy vegetarian white chili with seitan and white beans is so satisfying, even dedicated meat-eaters ask for seconds.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 poblano peppers, chopped
- 1 teaspoon salt, divided
- 3 cloves garlic, chopped
- 1 jalapeño, chopped (optional)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 4 cups vegetable broth
- 3 tablespoons cornmeal or masa harina
- 2 (15-oz) cans white beans, drained and rinsed
- 1 (4-oz) can chopped green chilis
- 1 cup frozen corn
- 3 cups roughly chopped seitan
- 1/2 cup unsweetened oat milk
- 2 tablespoons fresh lime juice
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
Add onion and poblano peppers with 1/2 teaspoon salt. Cook until softened, about 5 minutes, stirring occasionally.- Add garlic and jalapeño (if using). Cook for 2 minutes until fragrant.
- Stir in cumin, coriander, chili powder, black pepper, and oregano. Cook until fragrant, about 1 minute.
- In a small bowl, whisk together 1/2 cup broth and cornmeal until smooth.
Add remaining broth, cornmeal mixture, white beans, green chilis, and corn. Bring to a simmer.- Simmer for 10 minutes over medium heat, stirring occasionally.
- Stir in seitan and cook for 5 more minutes.
- Remove from heat and stir in oat milk, lime juice, and remaining salt to taste.
- Serve hot with fresh cilantro and your favorite chili toppings.
Notes
- Seitan can be found in the refrigerated section near tofu at most grocery stores
- For creamier chili, substitute oat milk with cashew cream or vegan yogurt
- Make ahead: Chili tastes even better the next day - store in fridge up to 4 days
- For spicier version, leave seeds in jalapeño or add cayenne pepper
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 428Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 982mgCarbohydrates: 53gFiber: 7gSugar: 6gProtein: 42g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Most of these ingredients are probably already hanging out in your pantry, which is one of the things I love about this recipe:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 poblano peppers, chopped
- 1 teaspoon salt, divided
- 3 cloves garlic, chopped
- 1 jalapeño, chopped (totally optional if you’re not into heat)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 4 cups vegetable broth (I like Better Than Bouillon)
- 3 tablespoons cornmeal or masa harina
- 2 (15-oz) cans white beans, drained and rinsed
- 1 (4-oz) can chopped green chilis
- 1 cup frozen corn
- 3 cups roughly chopped seitan
- 1/2 cup unsweetened oat milk
- 2 tablespoons fresh lime juice
- Fresh cilantro for garnish
- Large Dutch oven or heavy-bottomed pot
Detailed Cooking Instructions
Time needed: 40 minutes
Easy vegetarian white chili with seitan and white beans that’s ready in 40 minutes.
- Heat oil and sauté vegetables
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and poblano peppers with half the salt. Cook until softened, about 5 minutes, stirring occasionally. The vegetables should look translucent and smell amazing.
- Add aromatics
Add garlic and jalapeño (if using). Cook for 2 minutes until fragrant. Your kitchen should smell incredible at this point – that’s how you know you’re on the right track.
- Toast the spices
Stir in cumin, coriander, chili powder, black pepper, and oregano. Cook until fragrant, about 1 minute. This step is crucial – toasting the spices releases their oils and makes the chili taste so much richer.
- Make cornmeal slurry
In a small bowl, whisk together 1/2 cup broth and cornmeal until completely smooth. This prevents lumps and helps thicken the chili naturally.
- Add liquids and beans
Add remaining broth, cornmeal mixture, white beans, green chilis, and corn. Bring to a simmer and let it bubble away for 10 minutes, stirring occasionally. The chili should start to thicken nicely.
- Add seitan and finish
Stir in seitan and cook for 5 more minutes to heat through. Remove from heat and stir in oat milk, lime juice, and remaining salt to taste. The lime juice brightens everything up – don’t skip it!
Tips & Tricks
- Can’t find seitan? I’ve also made this with extra-firm tofu or even chickpeas – both work beautifully and add great texture.
- For the creamiest chili, mash about half the white beans with a fork before adding them. This creates natural thickening without any weird additives.
- Save time by chopping all your vegetables while the onions cook. I learned this the hard way after burning my first batch while frantically chopping peppers.
- The cornmeal trick is a game-changer – it thickens the chili naturally and adds just a hint of corn flavor that pairs perfectly with the poblanos.
- Trust me on the lime juice at the end. It brightens the whole pot and makes all the flavors pop. I once forgot it and the chili tasted flat until I stirred it in.
- If you love this vegetarian version, you should definitely try my white chili with pork recipe too – it’s a totally different flavor profile but equally satisfying.
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Frequently Asked Questions
Absolutely! Sauté the vegetables and spices in a pan first, then transfer everything except the oat milk and lime juice to your slow cooker. Cook on low for 4-6 hours. Stir in the oat milk and lime juice during the last 30 minutes.
I’ve tested this with cubed extra-firm tofu, chickpeas, or even cauliflower florets. Each gives a different texture, but all work well. For tofu, press it first and cube it larger since it tends to break down a bit.
Not really – it’s more warming than spicy. The poblanos are mild, and the jalapeño is optional. If you want heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper with the other spices.
Yes! This freezes beautifully for up to 3 months. Let it cool completely, then store in freezer bags or containers. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.
Variations & Add-Ins
- Mexican-style: Add a can of diced tomatoes, swap oregano for Mexican oregano, and finish with fresh avocado and pepitas
- Creamy cashew version: Blend 1/2 cup soaked cashews with 1/2 cup broth and use instead of oat milk for ultra-rich texture
- Smoky chipotle twist: Add 1-2 chipotle peppers in adobo sauce for deep, smoky heat that my husband absolutely loves
- Protein boost: Stir in cooked quinoa or white rice during the last 5 minutes for extra heartiness
- Winter warming: Add diced sweet potatoes with the other vegetables for natural sweetness that kids especially enjoy
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Check that seitan is gluten-free or substitute with tofu |
| Dairy-Free | Yes | Already dairy-free as written |
| Vegan | Yes | Already vegan as written |
| Keto | No | Too many carbs from beans and corn |
| Nut-Free | Yes | Already nut-free as written |
Storage, Freezing & Reheating
- Fridge: The USDA Food Safety Guidelines recommend storing cooked chili in the refrigerator within 2 hours of cooking and keeping it at 40°F or below. Keeps 4-5 days in sealed containers. The flavors actually get better overnight, just like traditional chili.
- Freezer: Freeze up to 3 months in freezer bags or containers. I like to freeze in serving-size portions for easy weeknight dinners.
- Thawing: Thaw overnight in the refrigerator for best texture. Don’t try to rush it with the microwave – it makes the seitan rubbery.
- Reheat: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick.
- Make-ahead tip: This is perfect for Sunday meal prep. I often double the batch and freeze half for those hectic school nights.
Save This Recipe for Later
This vegetarian white chili is definitely going into your regular rotation once you try it. Save it to your recipe collection or share it with a friend who’s looking for hearty meatless meals!
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